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Easy Lemon Curd

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This easy lemon curd recipe is a must have for all you lemon lovers! Homemade lemon curd is sweet and tangy, creamy and smooth, delicious and easy to make with only 4 ingredients.

Lemon curd in pie shells and cups topped with raspberries.

When we have lemons we skip the lemonade and make lemon curd! Homemade lemon curd is so much better than anything you can buy and super easy to make. It's a fresh go-to item that can be eaten on its own, made into mini pie bites, spread on pancakes, biscuits and scones, or used with baked goods like cakes, tarts, and cookies.

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Only 4 Ingredients Needed

Sugar, lemons, butter, and eggs on a table.
  • Eggs yolks. Gently whisk these until they're well combined and then strain through a fine mesh stainer into a heatproof bowl.
  • FRESH lemon juice and fresh grated lemon zest. We don't recommend using bottled juice or zest, it changes both the flavor and consistency of the curd.
  • Sugar. Granulated white sugar.
  • Butter. We use unsalted butter, but salted will also work. Using a good butter, like Kerrygold, will make a difference. However, we made this with other brands and it is still delicious!

Love Lemons? Try another of our favorite lemon recipes.
Easy Lemon Bars

What's the difference between lemon curd and lemon pie filling?

These are very similar. Curd is just eggs, sugar, lemon juice, lemon zest, and butter. Lemon pie filling is thickened with flour or cornstarch and contains very little, if any, butter. Curd usually has a stronger lemon flavor. Both are good, but lemon curd is buttery, sweet, tangy, and amazing! It is creamy, smooth, and one of our favorite things!

So, is lemon curd a dessert, a breakfast, or a spread?

Answer - it's all three! It is great spread on biscuits, muffins, pancakes, waffles, or scones at breakfast. Scoop into premade pie shells (mini or full size) for a sweet dessert. Top with some fresh berries in individual dishes for an elegant dessert. Use as a filling between cake layers or to fill cupcakes, donuts, or cookies.

How to Make Easy Lemon Curd

Egg yolks whisked and strained into a bowl with sugar and lemon juice.

Homemade lemon curd is very easy to make. Follow a few simple steps and some Must Do Tips and you will have a creamy and smooth, tangy and sweet curd!

  1. Separate the egg yolks from the whites. Save the whites for breakfast eggs or try our Sugared Pecans!
  2. Whisk the egg yolks in a small bowl.
  3. Strain the whisked yolks through a fine mesh strainer into a heatproof mixing bowl. Don't skip this step. It will remove the chalaza from the yolk and result in a smoother finished curd. (Here is a good breakdown on the anatomy of an egg for the curious!)
  4. Add sugar and lemon juice to the strained egg yolks.
  5. Cook the egg mixture in a double boiler, over medium to medium-low heat stirring constantly until the mixture thickens and sticks to the back of a wooden spoon.
Uncooked and cooked lemon curd running off wood spoon.
  1. Remove egg mixture from the heat,
  2. Mix in the butter a piece at a time. Stir continually as the butter melts.
  3. Add lemon zest with the last piece of butter and mix. All butter should be combined with the egg mixture at this point.
  4. Store in a glass jar until chilled.

PRO TIP: Heat egg mixture over medium to medium low heat and STIR CONSTANTLY. DO NOT BOIL THE EGG MIXTURE!
Heating on too high of heat or not stirring can result in clumpy lemon curd as the eggs will tend to cook like scrambled eggs.

Mixing cooked lemon curd, butter cubes, and lemon zest for lemon curd.

A Few Musts When Making Lemon Curd

  • Only use fresh lemons. Bottled lemon juice (no matter what brand) just doesn't provide the same tangy taste. Take the time to juice and zest fresh lemons.
  • Use a double boiler. Do not cook lemon curd over direct heat! You will end up with scrambled eggs. Use medium heat or medium-low heat and stir or whisk constantly while on the heat.
  • Store in a glass container. Use a glass container with an air tight lid for best storage. Place in the fridge for up to 10 days. If not using the curd within 24 hours of making it, place a piece of plastic wrap on the top of the curd to prevent a crust from forming.
  • Let curd cool completely before putting a lid on the container or serving.

PRO TIP: Don't use a metal bowl. Metal bowls can tend to leave a metallic taste in the curd. Use heatproof glass, ceramic, or non-metal.

Equipment We Used

Bowl and pan with water turned into a double boiler.

You don't need any special dishes for a double boiler. We make our own with a heat safe bowl (non-metallic) and a sauce pan. Add about 2 inches of water to the bottom of the sauce pan and place the bowl on top of the pan.

  • The bowl should NOT touch the water.
  • The bowl SHOULD rest on the sides of the pan. Make sure the bowl is heatproof!

How to Use Lemon Curd

This simple lemon curd is so versatile and can be used in so many delicious ways!

  • Stand alone dessert. Place into small cups, top with some fresh fruit and serve.
  • Filling for baked goods. Adds a tangy burst of flavor when used as a filling for cakes, cookies, cupcakes, donuts, and muffins.
  • Spread on breakfast pastry. Use as a spread instead of jam on toast, biscuits, or scones.
  • Tart and pie filling. Use as a filling in tartlet, tart, pie, or mini pie shells. Top with some fruit or whipped cream to finish it off.
  • Cheesecake topping. Try lemon curd instead of a traditional fruit topping.
  • Topping for ice cream or yogurt. Spoon over your favorite ice cream or yogurt for a tangy addition.
Lemon curd in pie shells and cups topped with raspberries.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this lemon curd will store in the fridge in an airtight container for up to 10 days.

FAQ's

Why does my lemon curd have a metallic taste?

The lemons will react with metal leaving a metallic taste. Make sure to use a glass, ceramic, or non-metal bowl as the top in your double boiler. Remember the utensil you are using too, if it is metal you run the risk of metallic taste. Use a silicone or wood spoon, spatula, or whisk.

Why is my lemon curd chunky and not smooth?

This usually means that the eggs cooked, like a scrambled egg. The mixture may have been cooked at too high of heat. Slow and medium-low heat is the way to go. Another cause for lumpy curd is if the egg-sugar-lemon juice mixture is not stirred CONSTANTLY while heating. Remember, cook slow and stir or whisk constantly until the mixture remains on the back of a wooden spoon.

How long does lemon curd last and can I freeze it?

We don't recommend freezing lemon curd as it may separate from the butter and also change the texture. However, lemon curd will last up to 10 days in an airtight glass container in the fridge.

Lemon curd in glass jar.

Some Other Favorite Lemon Recipes

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Lemon curd in tartlet shells and cups topped with a raspberry.

Easy Lemon Curd

  • Author: Rhonda
  • Total Time: 1 hour 35 minutes
  • Yield: 2 cups 1x
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Description

This easy lemon curd recipe is a must have for all you lemon lovers! Homemade lemon curd is sweet and tangy, creamy and smooth, delicious and easy to make with only 4 ingredients.

Ingredients

Scale
  • 7 egg yolks
  • 1-2 lemons, depending on size and juice
    Need a total of 1 Tablespoon lemon zest and ½ cup fresh lemon juice
  • ½ cup butter, cold
  • 1 cup sugar

Instructions

Notes

Don't use a metal bowl for the double boiler. Metal can tend to leave a metallic taste in the curd. Use heatproof glass, ceramic, or non-metal.

Don't boil the egg mixture, heat over medium to medium-low heat and stir constantly until it is done. It will thicken and stick to the back of a wooden spoon when it is done.

Use fresh lemons for the lemon juice and lemon zest. Bottled lemon juice, no matter the brand, doesn't have the same flavor and will not be as good. 

Store curd in a glass container. Once cooled, cover tight and store up to 10 days in the fridge.

  • Prep Time: 15 minutes
  • Inactive Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 125
  • Sugar: 12.7 g
  • Sodium: 4.6 mg
  • Fat: 7.7 g
  • Carbohydrates: 13.4 g
  • Protein: 1.3 g
  • Cholesterol: 95.9 mg

Keywords: dessert, spread, sweet

Did you make this recipe?

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Easy Chocolate Chip Shortbread Cookies

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This chocolate chip shortbread cookie combines the best of shortbread cookies with the best of chocolate chip cookies (the chocolate chips!) for a buttery, tender cookie. Just 4 ingredients combine for a delicious bite anytime of day!

Chocolate chip shortbread cookies on a board.

We love a good buttery shortbread cookie. They are not really crunchy, not really soft, and they just melt in your mouth! The addition of mini chocolate chips to this 3-ingredient shortbread recipe makes this a cookie made in cookie heaven!

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Looking for a shortbread cookie without chocolate?

Try our amazing Pecan Shortbread Cookies!

What is the Difference Between Shortbread, Butter, and Sugar Cookies?

Mini chocolate chips, butter, flour, and sugar in individual bowls.

While these cookies are very similar they do have a few differences. In very basic terms,

  • Shortbread cookie recipes contain just a few ingredients; butter, sugar, flour and have a higher ratio of butter to flour. Shortbread is not (usually) very sweet and is baked at a lower temperature. They may tend to spread more than other cookies due to the high butter content. Shortbread should be soft and almost crumbly inside with a little bit of a crisp exterior.
  • Butter cookies have a bit higher flour to butter ratio than shortbread and usually have additional ingredients like salt, eggs, and vanilla. They are usually a little sweeter and will hold their shape a little better than a shortbread cookie. Butter cookies also bake at a higher temperature than shortbread cookies.
  • Sugar cookies have the highest ratio of flour to butter of these three cookies. They also have additional ingredients like a leavening agent (baking power or baking soda), salt, egg, and vanilla. They are sweeter than a shortbread cookie, bake at a higher temperature, and hold their shape if cut.

Some Fun Riffs

  • Use regular sized chocolate chips or chop a chocolate bar instead of the mini chocolate chips. Use semi-sweet, bittersweet, or dark chocolate.
  • Dip these baked mini chocolate chip shortbread cookies in melted chocolate for EVEN. MORE. CHOCOLATE. (I mean, can you ever have too much chocolate?!)

How to Make These Shortbread Chocolate Chip Cookies

Butter and sugar mixed in bowl.
  • Combine butter and sugar. Use a hand or stand mixer for easiest results. Doing this by hand takes a little time but works. Mix only until sugar and butter are combined. Over mixing can cause too much air in the dough and might cause the cookies to spread when baking.
  • Mix in flour. Mix until completely incorporated with the butter-sugar mixture.
  • Add chocolate. We used mini chocolate chips but you can also use regular chips or chop a chocolate bar into pieces. Use the type of chocolate you like - semi-sweet, dark, milk chocolate.
  • Form and refrigerate dough. We flatten the dough, wrap and refrigerate for at least an hour. Chilling the dough helps the cookies hold their shape and have that soft, tender inside.
  • Bake and enjoy. Remove the dough from the refrigerator, cut, place on a lined baking sheet, and bake. Let cookies cool and enjoy.
Adding flour and chocolate chips to butter and sugar mixture.

Pro Tips for Making Shortbread Cookies

Shortbread cookies are easy to make, but with only a few ingredients they can be a bit tricky. Here are some of our best practices for making a successful shortbread cookie.

Use good quality ingredients

With so few ingredients, each ingredient should be the best quality possible. Focus on the two main ingredients, butter and flour, for the most flavorful and tender cookies.

  • Butter. We love Kerrygold butter - it is richer, creamier, and just better than the generic butter we get in the grocery stores. While we usually use unsalted butter, especially for baking, you can use salted butter with no noticeable difference in this recipe. NOTE: We used Land 'O Lakes unsalted butter when shooting the recipe.
  • Flour. After doing a side by side test of flour (when making this amazing artisan bread) we were surprised to find that flour made a BIG difference in texture and taste. I now use King Arthur or Bob's Red Mill exclusively. These cookies will work with whatever flour you have, but pick up some King Arthur or Bob's next time you are at the store to see the difference.
Chocolate chip shortbread dough in bowl and wrapped in plastic wrap.

Use room temperature butter

It is almost impossible to thoroughly mix butter and sugar if the butter is cold. Remove the butter 1-2 hours before mixing the cookies. If you forget to soften the butter, put it in the microwave on 50% power for 10 second bursts. Turn the stick of butter over with each burst and continue until butter is soft. Yes, I've had to do this! I find it usually takes 3-4 bursts until my butter is soft.

Don't over mix butter and sugar

We generally don't worry about how long we cream the butter and sugar. However, this step incorporates air into the dough and too much air in the shortbread cookie dough can contribute to the cookies spreading too much while baking. Mix just until combined thoroughly.

Place cold dough into the oven for baking

This is one of the most important steps. If the dough is not cold it will tend to spread more than desired. The cookies will still taste good, they just won't have the desired look and shape.

Use a kitchen scale when measuring

Measuring flour with cups is notoriously unreliable, so please use a kitchen scale if you have one! Measuring by weight (with a scale) is much more accurate than measuring by volume (with cups). No kitchen scale? Measure your flour with the scoop and level method for best results!

How to Shape Shortbread Cookies

There are a few options when shaping shortbread cookies. We've done them all and it really is just a matter of preference.

PRO TIP: Remember, the dough needs to be cold before going into the oven!
Refrigerate again after shaping if necessary.

Thickness and cutting of chocolate chip shortbread cookie dough.
  • Cut before refrigerating.
    • Flatten dough with your hand or a rolling pin to desired thickness.
    • Use a cookie cutter or a knife to cut the cookies into desired shapes - circles, hearts, squares, rectangles.
    • Place on a lined baking sheet, cover, refrigerate for at least an hour. Remove and bake in a preheated oven.
  • Cut after refrigerating.
    • Flatten dough with your hand or a rolling pin to desired thickness.
    • Wrap dough and refrigerate at least an hour.
    • Remove dough, cut cookies with a cookie cutter or a knife into the desired shape - circles, hearts, squares, rectangles - and place on a lined baking sheet.
    • If the dough is out too long and warms up, refrigerate again before baking.
    • Bake in a preheated oven.
  • Slice cookies from a dough log roll.
    • Roll the dough into a log about 1 ½ inches in diameter, wrap tight, and refrigerate at least an hour.
    • Remove the dough from the refrigerator and slice into ¼ inch discs.
    • Place dough slices on a cookie sheet and bake in a preheated oven.
  • For more information on these techniques visit our Pecan Shortbread Cookies recipe.
Cutting dough with cookie cutter and slicing dough log with a knife.

Equipment We Used

We use a nonstick silicone baking mat to line our baking sheet pans but you can also use parchment paper. We love using a silpat because it is reusable. Just wash, dry and use again!

Please use a kitchen scale when measuring flour! Measuring flour with cups is notoriously unreliable. A kitchen scale is much more accurate than measuring by volume (with cups). If you don't have a scale  measure your flour with the scoop and level method for best results!

Make Ahead, Storing, and Freezing Tips

Shortbread cookies are great made ahead of time. Always make sure cookies are stored in an airtight container for best results.

  • Unbaked cookies
    • Refrigerate unbaked cookies for 2-3 days before baking.
    • Cut and freeze unbaked cookies for up to 3 months. Pull out the number you want to bake and let them thaw on a cookie sheet while you pre-heat your oven. Bake as directed. NOTE: You may need to bake a little longer if the cookies are not completely thawed before putting in the oven.
  • Baked cookies
    • Store baked cookies on the counter for up to 5 days.
    • Freeze baked cookies for up to 3 months. Thaw before serving.
  • NOTE: When freezing shortbread cookies, we prefer freezing them unbaked and baking them as needed.
Unbaked and baked chocolate chip shortbread cookies.
Why is the dough crumbly and not holding together?

This can be for a few reasons.
1. Measuring flour with cups is notoriously unreliable, so please use a kitchen scale if you have one! 
2. The ingredients aren't mixed well enough. The sugar and butter need to be completely mixed and then the flour fully incorporated. Using a stand or hand mixer will help with this.

Why do the shortbread cookies spread?

1. If the butter and sugar are over mixed it introduces too much air into the dough and can cause the cookies to spread more than desired.
2. The dough should be cold before placing in the oven. If the dough gets warm after cutting the cookies, place them back in the refrigerator to chill again before baking. Chilling the dough before baking hardens the butter and helps the cookies to hold their shape in the oven.

Why is my dough crumbly after mixing?

A crumbly shortbread dough is not uncommon.
1. Using an electric mixer will help combine the flour into the butter-sugar mixture and hold the dough together.
2. When you squeeze the dough in your hand it should easily hold together. If it is still crumbly you may have added too much flour (make sure you are using a kitchen scale if possible.) You can add another tablespoon of butter OR a tablespoon of cream to the dough to help bring it together. Make sure to mix REALLY well and note that this addition may change the texture and feel of the cookies.

Why are my shortbread cookies hard and crunchy?

1. A crunchy shortbread cookie is usually because they were baked too long. Unlike traditional cookies, we don't want shortbread to get completely brown. They are done just as they begin to brown on the bottom.
2. If they weren't over baked, there may have been too much flour added to the dough. Use a kitchen scale whenever possible!

Stacked chocolate chip shortbread cookies on a board.

Other Favorite Cookie and Bar Recipes

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Chocolate chip shortbread cookies on a board.

Chocolate Chip Shortbread Cookies

  • Author: Rhonda
  • Total Time: 1 hour 32 minutes
  • Yield: 24-30 1 ½" cookies 1x
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Description

This chocolate chip shortbread cookie combines the best of shortbread cookies with the best of chocolate chip cookies (the chocolate chips!) for a buttery, tender cookie. Just 4 ingredients combine for a delicious bite anytime of day!

Ingredients

Scale
  • ½ cup butter, room temperature
  • 67 grams sugar (⅓ cup)
  • 175 grams flour (1 ⅓ cups + 2 Tablespoons)    
  • ¾ cup mini chocolate chips

Instructions

Notes

Please use a kitchen scale. Measuring flour by volume (cups) is notoriously unreliable. Use a kitchen scale and follow our gram measurements! If you don't have a scale, measure your flour with the scoop-and-level method. 

Store Cookies. Store baked cookies in an airtight container on the counter for up to 5 days. Freeze baked cookies for up to 3 months - thaw before serving. Freeze cut, unbaked cookies for up to 3 months. Place frozen cookies on a lined baking sheet while you preheat your oven. Bake as directed. NOTE: You may need to bake a little longer if the cookies are not completely thawed before putting them in the oven.

Ingredients. Use good butter (like Kerrygold) and flour (like King Arthur or Bob's Red Mill) for these cookies. It will make a difference. 

Tips. Don't over mix the butter and sugar. Use room temperature butter. Refrigerate cookies before baking.

Forming cookies. There are a few options when forming cookies. Flatten dough and refrigerate before cutting or after cutting individual cookies. Roll dough into a log and cut slices to form round cookies. All of these work and are covered in more detail in the post above. Make sure dough is cold before placing in the oven.

  • Prep Time: 10 minutes
  • Inactive Time: 1 hour
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 98
  • Sugar: 6.3 g
  • Sodium: 0.6 mg
  • Fat: 5.5 g
  • Trans Fat:
  • Carbohydrates: 11.9 g
  • Protein: 1.2 g
  • Cholesterol: 9.4 mg

Keywords: cookie, dessert, sweet

Did you make this recipe?

Share a photo and tag @appetizerbliss — we can't wait to see what you've made!

Mini Puff Pastry Egg Bites

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These puff pastry egg bites are a great way to start the day! With eggs, bacon, and goat cheese this pastry bite is so cute and delicious making it a great option for breakfast, brunch, or an appetizer buffet. 

Mini puff pastry cups filled with eggs, bacon, and goat cheese.

These easy mini puff pastry egg cups are a great addition to any table. They are perfect for brunch (Mother's Day, Easter, Christmas), appetizer buffets (baby showers, birthday parties, anniversary celebrations), and on-the-go breakfast (make ahead and reheat).

Basic Steps for Puff Pastry Egg Bites

  • Bacon. Cook some bacon until crispy. This can be done in strips and then crumbled or cut into pieces before cooking. We love using leftover bacon for this recipe to save time.
  • Frozen puff pastry. Let the puff pastry sheets thaw (per package directions), roll the dough, and cut into pieces. Fit each puff pastry square into a mini muffin tin. You want the pastry to sit above the sides of the mini muffin tin to keep the egg mixture inside.
  • Eggs. Whisk the eggs with some salt and pepper. NOTE: We do this in a container that we can pour from.
  • Assemble. In each pastry cup place some goat cheese crumbles followed by crumbled bacon. Top each pastry cup with the scrambled egg mixture.
  • Bake and serve.
Puff pastry, eggs, bacon, goat cheese, salt and pepper with mini muffin tins.

Puff Pastry

To achieve a better balance between pastry and filling, we roll out the puff pastry so it is a little thinner. This helps in a few ways:

  • Ensures when you take a bite you taste the egg, bacon, and cheese and not just flaky pastry. We love flaky pastry but want a balanced bite!
  • Thinner pastry makes it easier for the pastry to cook all the way through. Even with a hot oven (which puff pastry wants in order to 'puff up'), if the pastry is thick it will take longer to cook through.
  • Allows the filling and pastry be done at the same time. Since these are a mini bite (meaning there is not a lot of filling in each cup) the filling may be done before a thicker puff pastry shell has time to cook through.
Rolling, cutting, and pressing puff pastry into mini muffin tins.

Equipment We Used

We used a rolling pin to roll the puff pastry dough thinner for a more balanced mini puff pastry bite.

A sharp knife and ruler straight edge was used to cut the pastry into pieces. If you have a 5 wheel pastry cutter it would work GREAT here! It helps ensure each pastry piece is the same size.

We made these as a mini bite in mini muffin tins because we love small bites! However, these are just as good in a full size muffin pan. You will need to adjust the size of the puff pastry squares and make sure you cook them until the filling is cooked through and the pastry is done.

Filling puff pastry shells with eggs, bacon, and goat cheese.

Make Ahead Tips

Cook the bacon in advance and store in an airtight container in the fridge until ready to use. We love using leftover bacon to save time.

Bake these mini puff pastry egg bites up to 3 days in advance. Store in an airtight container in the fridge. When ready to serve, place egg bites on a sheet pan and heat in a 300°F oven until warm, 5-10 minutes. PRO TIP: If they start turning brown before they are warmed, loosely cover them with a piece of foil and continue heating.

The puff pastry cups can be rolled, formed, and frozen before baking. This saves a little time when assembling these bites. Once in mini muffin cups, place unbaked dough in the freezer until frozen, remove from the tin and store in an airtight container in the freezer up to 3 months. When ready to assemble, remove from the freezer and place back in the mini muffin tins. Let the pastry thaw for 10-15 minutes, fill with egg, bacon, and cheese filling. Bake until golden brown and enjoy.

Favorite Riffs

This is a great starting point for a delicious breakfast, brunch, or appetizer bite.

  • Substitute breakfast sausage or crispy prosciutto for the bacon.
  • Make them vegetarian by leaving out the bacon.
  • Add extra veggies to the cups with the cheese; sautéed mushrooms, fresh spinach, chopped kale, diced red peppers, broccoli, onions or shallots.
  • Include some herbs (fresh or dried) in the egg mixture; thyme, rosemary, or basil.
  • Use your favorite cheese. Instead of goat cheese try shredded cheddar cheese (white or yellow), crumbled feta, or shredded gruyere.
  • Make these in full sized muffin tins instead of as mini bites. While the mini bites are perfect for a buffet breakfast, brunch, or as an appetizer, the full size option is great for a sit down breakfast or brunch. Adjust the size of squares cut so they fit in the tins.
Unbaked and baked mini puff pastry egg bites.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations these bites save great. Place in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a 300°F oven until warm.

Mini egg, bacon, and cheese, puff pastry bites on a board.

Some Common FAQ's

Do I bake the puff pastry before adding the filling?

NO! Fill these pastry cups and then bake them.

Do I need to thaw the puff pastry before using it?

If the pastry is in sheets you will need to thaw it before unfolding and rolling it out so it doesn't break into pieces. If you already made the puff pastry into the 'mini cups' and then froze them (before baking), you can remove them from the freezer and place in the muffin tins before mixing the filling. By the time you mix the filling and fill the tins they should be good to go straight into the pre-heated oven.

Why is my puff pastry not cooked all the way through?

This is usually due to either having the pastry too thick or cooking at too low of a temperature. You want a hot oven so the pastry 'puffs up' and also cooks. If the pastry is too thick, and pressed into a mini muffin tin, it will take longer to cook through.

Mini puff pastry cups filled with eggs, bacon, and goat cheese.
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Mini puff pastry cups filled with eggs, bacon, and goat cheese.

Mini Puff Pastry Egg Bites

  • Author: Rhonda
  • Total Time: 45 minutes
  • Yield: 24 bites 1x
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Description

This puff pastry egg bite is a great way to start the day! They are also delicious as appetizers for any event.

Ingredients

Scale
  • 9 strips bacon (½ cup chopped, crispy bacon)
  • 2 sheets frozen puff pastry, thawed
  • 3 ounces goat cheese, crumbled
  • 5 eggs
  • Salt and pepper to taste
  • Cooking spray
  • Chopped parsley to garnish (OPTIONAL)

Instructions

Cook Bacon

Assemble Egg Bites

  1. Preheat oven to 400°F.

Notes

Favorite Riffs. Substitute breakfast sausage or crispy prosciutto for the bacon. Use your favorite cheese (cheddar, feta, gruyere) instead of goat cheese. Add some sautéed mushrooms, fresh spinach, diced red peppers, broccoli, onions, or shallots. Include some fresh or dried herbs in the egg mixture. 

Make these vegetarian by leaving out the bacon.

Make ahead tips. Use leftover bacon or make it ahead of time and store in an airtight container in the fridge until ready to assemble. Bake egg bites and store in an airtight container in the fridge until ready to serve. Reheat in a 300°F oven until warm, about 5-10 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pastry cup
  • Calories: 182
  • Sugar: 0.3 g
  • Sodium: 250.7 mg
  • Fat: 13.8 g
  • Carbohydrates: 9.5 g
  • Protein: 4.8 g
  • Cholesterol: 47.3 mg

Keywords: appetizer, breakfast, brunch, eggs

Did you make this recipe?

Share a photo and tag @appetizerbliss — we can't wait to see what you've made!

Caramelized Onion Brie Crostini

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For a delicious appetizer, top these caramelized onion crostini with a slice of brie. Makes a perfect bite for entertaining!

Melted brie and caramelized onions on top of crostini.

This crostini reminds me of my favorite parts of French onion soup - the sweet onions, crispy bread and melted cheese on top.

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Basic Steps

Baguette, brie cheese, onions, butter, salt, pepper and oil on a table.
  • Caramelize Onions. We love to keep caramelized onions in the fridge and freezer which then makes this recipe ready in just minutes and perfect for unexpected guests.
  • Make Crostini. Use a fresh, thinly sliced baguette, drizzle with olive oil, and bake.
  • Slice Cheese. We use a double or triple cream brie round. Both a brie round or wedges will work in this recipe.
  • Assemble. Add caramelized onions and sliced brie to each crostini.
  • Broil. Brie should be soft and melted.
  • Garnish. This is optional, but we love a little chopped parsley sprinkled over the top.
  • Serve.

Cheese

There is just something delicious and mouth watering about a creamy, melted brie cheese. It goes perfect with the caramelized onions and crunchy crostini. Not a brie fan? Substitute swiss cheese or gruyere cheese for the brie and bake just until the cheese begins to melt.

It is perfectly safe to eat the rind on brie cheese. We found, in this recipe, a thinner rind on the brie helps it melt a little easier. To thin the rind, gently run a sharp knife over the rind. After thinning the rind, cut the brie into slices about ¼ inch thick.

Brie round with rind and with rind scraped off.

Make Ahead and Time Saver Tips

  • Make crostini up to a day in advance and store on the counter in an airtight container. You can also purchase, pre-made, crostini from most grocery stores to save a little time. See Homemade Crostini for more notes and detailed instructions. 
  • Caramelized onions take about an hour to do right and shouldn't be rushed. We make ours in large batches and keep some in the fridge and freezer to add to recipes.
    See How to Caramelize Onions for more notes and detailed instructions. 
  • Assemble the crostini earlier in the day (up to 6 hours in advance) and store in the fridge. Remove and bake as needed.
Caramelized onions in a dish.

Are Crostini and Bruschetta the Same Thing?

The terms crostini and bruschetta have come to be used interchangeably but technically they are not the same. Crostini are usually made from a smaller diameter loaf of bread with a less rustic feel - think a more even texture, like a baguette. Bruschetta are made from a larger, thicker slice of bread that has a more rustic texture - think lots of nice air holes or sourdough! Both are toasted or grilled. You can use bruschetta for crostini recipes and crostini for bruschetta recipes. You may need to increase or decrease the amount of toppings depending on which you make.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

We don't recommend saving pre-made crostini. The crostini usually becomes soft and soggy from the toppings.

Layering caramelized onions and brie slices on crostini.

Some Common FAQ's

Do I have to remove the rind on the brie cheese?

NO! It is perfectly safe to eat the rind. We found, in this recipe, the brie melts a little easier if the rind on the brie is thinned a little. This is done by gently running a sharp knife over the rind and takes just a few seconds.

What is the key to caramelizing onions?

Time! This process can't be rushed if you want that amazing caramelized finish to the onions. It takes about an hour. We keep caramelized onions in our freezer to use as needed in recipes. See How To Caramelize Onions for more notes and detailed instructions. 

Can I serve this on plain sliced baguettes instead of crostini?

The crunch of the crostini is a big element in this appetizer, but it can be served on a plain slice of baguette. For more notes and make ahead tips see Homemade Crostini.

Crostini with melted brie and caramelized onion

Other Favorite Crostini and Bruschetta Recipes

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Caramelized onions and melted brie on a crostini.

Caramelized Onion Brie Crostini

  • Author: Rhonda
  • Total Time: 1 hour 15 minutes
  • Yield: 24 pieces 1x
Print Recipe

Description

This caramelized onion and brie crostini is a delicious appetizer perfect for entertaining!

Ingredients

Scale
  • 2 large onions
  • 2 Tablespoons butter
  • 4 ounces brie 
  • 1 baguette sliced 
  • 2 Tablespoons olive oil
  • chopped parsley for garnish (OPTIONAL)

Instructions

Make Caramelized Onions

Make Crostini

Prepare Brie

Assemble Crostini 

  1. Place crostini on a baking sheet pan. 

Notes

Make Ahead of Time. These crostini take just minutes to assemble if the caramelized onions and crostini are already done making this a great recipe for unexpected guests. Ready in just minutes, easy to assemble, and delicious!

Cheese. If you aren't a fan of brie substitute swiss or gruyere cheese. Leave the rind on the brie or thin it out by gently running a sharp knife over it before slicing.

Caramelized Onions. Make these in large batches and keep in the refrigerator or freezer to use in dishes. See How to Caramelize Onions for more notes and detailed instructions. 

Crostini. Make the crostini up to a day ahead of time and store in an airtight container on the counter. See Homemade Crostini for more notes and detailed instructions. 

  • Prep Time: 5 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: crostini
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 31
  • Sugar: 0.3 g
  • Sodium: 30.7 mg
  • Fat: 2.8 g
  • Carbohydrates: 0.6 g
  • Protein: 1 g
  • Cholesterol: 5.3 mg

Keywords: appetizer, cheese, entertaining

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Creamy Herb Dip

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This creamy herb dip made with fresh herbs is a perfect appetizer for any event. Serve with fresh veggies, crackers, or pita crisps.

Creamy herb dip in a glass bowl with carrots and celery.

Take the basic sour cream dip recipe up a step with some tangy Greek yogurt and a splash of lemon juice. This homemade dip is so easy and fast to make! It is a perfect appetizer for unexpected guests, game nights, parties, or relaxing weekend afternoons.

Sour cream, Greek yogurt, lemon, fresh herbs, salt, and pepper in individual dishes.

Basic Steps for Creamy Herb Dip

  • Add the base ingredients to a mixing bowl. We use a mixture of sour cream and Greek yogurt for our base.
  • Mix in the chopped herbs. Use a combination of herbs or a single herb. Choose herbs you like! We used parsley, dill, thyme, and basil for this dip.
  • Add lemon juice and salt and pepper to taste. A splash of fresh lemon juice helps bring all the flavors together and gives a brightness to the dip. Add salt and pepper to taste.
Chopped fresh thyme, parsley, dill, basil on a plate.

Favorite Riffs and Substitutions

Herbs and seasoning. Fresh herbs make a difference in this dip! Use whatever herbs you like and have access to. Smell them, taste them, and make sure they will compliment each other. Stir in some fresh minced garlic or garlic powder.

If you must use dried herbs, reduce the total amount of herbs to about 1 Tablespoon.

Base. We love this homemade vegetable dip with a combination of sour cream and Greek yogurt but you can substitute mayonnaise for the yogurt if you like. Use only sour cream or all mayo instead of a combination. We do not recommend using only Greek yogurt as it can be a little overpowering in the dip.

Make this a salad dressing. This is a great veggie dip recipe but also makes a delicious salad dressing. Use as is for a thicker dressing or thin out by adding half-and-half 1 Tablespoon at a time and mixing in between each addition until desired consistency is reached.

Sour cream, Greek yogurt, lemon juice, and chopped herbs in a mixing bowl.

Make Ahead Tips

This vegetable dip is great to make ahead of time. It will last in an airtight container in the refrigerator for up to 7 days. Stir before serving to combine any liquid that may have separated during that time. Garnish with some fresh herbs and serve with your favorite veggies!

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendation this dip will last in an airtight container in the refrigerator for 5 to 7 days.

Our Other Popular Dip Recipes

Herb dip in a glass bowl.

Some Common FAQ's

Can I use dried herbs instead of fresh?

Dried herbs will work, but fresh is SO. MUCH. BETTER! If you need to use dried herbs use about 1 Tablespoon total herbs.

Do I have to use sour cream as a base in creamy dips?

No! Use all mayonnaise or a combination of mayo and Greek yogurt for the base. If you want a thinner dip, or a dressing, use some half-and-half or heavy cream for the base. Taste and adjust herbs until you reach desired consistency and herb flavor.

Herb dip in a glass bowl.
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Herb dip in a bowl with carrots and celery.

Creamy Herb Dip

  • Author: Rhonda
  • Total Time: 6 minutes
  • Yield: ¾ cup 1x
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Description

This creamy herb dip makes a great appetizer at parties and a great snack any time!

Ingredients

Scale
  • 3 Tablespoons fresh chopped herbs (we used parsley, dill, thyme, and basil)
  • ½ cup sour cream
  • ¼ cup Greek yogurt
  • 4 teaspoons lemon juice
  • Salt and pepper to taste

Instructions

Notes

Herbs. We recommend fresh herbs. Use a combination of herbs or just one. Dried herbs will work just make sure you reduce the total amount of herbs to about 1 Tablespoon. 

For a thinner dip, add half-and-half in small amounts until you have the desired consistency.

Make this into a salad dressing by thinning it out with half-and-half - 1 Tablespoon at a time, until you reach the desired consistency.

  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Category: Dips and Spreads
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 teaspoon
  • Calories: 8
  • Sugar: 0.1 g
  • Sodium: 68.7 mg
  • Fat: 0.6 g
  • Carbohydrates: 0.4 g
  • Protein: 0.4 g
  • Cholesterol: 1.4 mg

Keywords: appetizer, dip, game day

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Bacon Spinach Cheese Dip

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Adding bacon to spinach cheese dip takes it to another level.

Cast iron skillet with cheesy bacon spinach dip and crostini.

Bacon on most anything is amazing and adding bacon to cheesy spinach dip doesn't disappoint. This easy hot spinach dip recipe is a perfect addition to any snack table for Super Bowl parties, game nights, or holiday gatherings. Plus this dip is ready in just 30 minutes!

How To Measure Spinach

If you love spinach and want a spinach forward dip, pack the cups of spinach. If you want a less spinach forward dip then just fill the cup but don't pack it into the cup. We made our dip using loosely packed cups of spinach. Each cup weighed about 1 ounce. This recipe is very forgiving so don't worry if you pack the spinach or just eyeball it!

Spinach, cream cheese, parmesan cheese, garlic, mayo, Greek yogurt, bacon, salt, and pepper in individual dishes.

How to Make Baked Spinach Dip with Bacon

  • Cook bacon. Use the oven or the stove top to cook the bacon until it is crispy. Cut the bacon into pieces before or after cooking. Both ways work great.
  • Sauté the garlic and fresh spinach in bacon fat. We like giving our fresh spinach a rough chop before sautéing so there are smaller pieces of spinach in the dip.
  • Make the cheese mixture. Whip the cream cheese, sour cream, and Greek yogurt together. Add the parmesan cheese and stir to combine.
  • Stir in spinach and bacon. When thoroughly combined, spread dip into cast iron skillet or baking dish.
  • Sprinkle remaining parmesan and bacon on top of the dip.
  • Bake until bubbly.
  • Serve with crackers, bread, or veggies.
Cooking bacon pieces in skillet.

Make Ahead Tips

  • Make the bacon in advance. Store in an airtight container up to 5 days in the fridge or up to a month in the freezer. NOTE: If made in advance you can use olive oil in place of the bacon drippings to sauté garlic and wilt spinach.
  • Prepare dip up to 3 days in advance. Store in an airtight container in the fridge until ready to bake and serve. When ready to serve, remove from the refrigerator, place in oven safe dish (if not already done) and bake in a 350°F oven until bubbly. If placing a cold dip into the oven it may take extra time until the dip is ready. 
  • Put the dip into small baking dishes (like a ramekin) if you are serving this over the course of many hours. Store individual, unbaked dishes, in the fridge until ready to bake. Bake one dish at a time as needed and replenish the table with hot, fresh dip.

REMINDER - Do not place a cold glass or ceramic baking dish into a hot oven. The temperature difference can cause the dish to break. Place the dish into a cold oven and then heat the oven or let the dish warm on the counter for at least 30 minutes before baking.

Wilting spinach in a skillet with garlic.

Some of our Favorite Riffs

Spinach. Use a 12 ounce package frozen chopped spinach instead of fresh. Thaw the spinach and squeeze any excess water out then pat the spinach until it is very dry. NOTE: Using the spinach without removing the water and patting dry will make for a runny dip.

Bacon. This is a great base recipe for spinach dip. Increase or decrease the amount of bacon in the recipe based on your preferences. Love bacon? Add more. Not a huge fan? Add less. Use crispy prosciutto instead of bacon.

Cheese. Substitute gruyere, swiss, goat, yellow or white cheddar for some of the grated parmesan cheese. We recommend leaving all of the cream cheese since it contributes to a smooth and creamy dip.

Substitute mayonnaise for the sour cream or Greek yogurt. Use all sour cream or all mayonnaise instead of sour cream and Greek yogurt. We don't recommend using only Greek yogurt since it has a different fat content and might alter the texture of the final dip.

Other Add-ins. Add some chopped artichoke hearts to the cheese mixture for a bacon spinach artichoke dip. Spice it up with some red pepper flakes in the cheese mixture.

Mixing cheese, sour cream, yogurt, parmesan cheese, spinach, and bacon.

How To Serve Bacon Spinach Cheese Dip

We love serving this with tortilla chips, crackers, or baguette slices. It is also great with fresh veggies like carrots, celery, broccoli, or snap peas.

We like presenting this in both a cast iron skillet (if there is enough room on the food table) or in smaller dishes, like ramekins, when the food will be sitting out for a period of time. This helps us keep the dip fresh and helps ensure we are meeting FDA recommendations for food safety.

Unbaked and baked bacon spinach cheese dip.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations you can save this dip in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven or the microwave until warm and bubbly.

Other Favorite Dip Recipes

Cast iron skillet with bacon spinach cheese dip and crostini.

Some Common FAQs

Can you freeze spinach dip with bacon and cheese?

We don't recommend freezing this dip. Frozen sour cream and greek yogurt have a tendency to break and become full of liquid and grainy. This can cause the dip to be runny and have a granular texture.

Do you eat bacon spinach dip cold or hot?

We recommend serving this dip hot. It is safe to serve it cold but the texture is not smooth and creamy.

Can this spinach dip be heated in the microwave?

We recommend baking this in the oven the first time. This melts the parmesan cheese and crisps up with the bacon on top of the dip. Heating leftovers (if they are within the FDA recommendations) in the microwave works great. You can also top any leftover dip with a little more parmesan or bacon (or both) and reheat in a 300°F oven.

Crostini topped with bacon spinach cheese dip.
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Cheese spinach dip topped with crispy bacon in cast iron skillet served with sliced baguette.

Bacon Spinach Cheese Dip

  • Author: Rhonda
  • Total Time: 30 minutes
  • Yield: 2 cups dip 1x
Print Recipe

Description

Adding bacon to this cheesy spinach dip makes this one of our favorite appetizers. A perfect appetizer for big game day, holidays, game nights, or casual evenings at home!

Ingredients

Scale
  • ⅔ pounds bacon, divided
  • 3 cups fresh spinach (3-4 ounces)
  • 2 cloves garlic, minced
  • 8 ounces cream cheese
  • ​​¼ cup sour cream (62 grams)
  • ¼ cup Greek yogurt (71 grams)
  • 1 cup shredded parmesan cheese, divided (3 ounces)
  • Salt and pepper to taste
  • Crackers, bread, or veggies for dipping

Instructions

Notes

Favorite Riffs. Increase or decrease the amount of bacon and spinach to your liking. Use 1 package frozen chopped spinach instead of fresh. Thaw frozen spinach, squeeze liquid out, and pat until very dry before using. Add some red pepper flakes to spice it up a bit. Substitute gruyere, swiss, goat, or cheddar for some of the parmesan cheese. We don’t recommend replacing the cream cheese in this recipe since that helps keep the creaminess of the cheese mixture.

Make ahead. Make the dip up to 3 days in advance. Store in an airtight container in the fridge until ready to bake. REMINDER. Do not place a cold glass or ceramic dish into a hot oven, as the temperature difference can cause the dish to break

For longer parties. If the party is lasting of many hours, consider putting the dip in smaller dishes, like a ramekin. Bake and replace them on the table as needed.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dips and Spreads
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 82
  • Sugar: 0.5 g
  • Sodium: 208 mg
  • Fat: 7.3 g
  • Carbohydrates: 1 g
  • Protein: 3.1 g
  • Cholesterol: 16.2 mg

Keywords: appetizer, dip, game day, cheesy spinach

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Beer Cheese Dip with Skillet Chili

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This easy beer cheese dip with skillet chili is the ultimate comfort food. A sure hit at your game night, super bowl party, potluck, special game day, or any day of the week!

Beer cheese dip and chili on a tortilla chip.

It was said that "this might be the best thing we've ever made" and we agree! Creamy, melty, cheese topped with spicy chili - what's not to love!

Chili and beer cheese dip ingredients.

How to Make Beer Cheese Dip with Skillet Chili

Make the Skillet Chili

Since this is going on top of the cheese sauce we don't want a traditional chili which can be more liquid and soup like. This skillet chili is thick and has a little kick to pair well with the beer cheese dip. Just 4 main steps for this chili.

  • Brown the ground beef, chicken, or turkey in a heavy duty skillet.
  • Add the spices. We used salt, pepper, chili seasoning, cayenne pepper, and onion powder.
  • Stir in tomato paste and water until well combined.
  • Add kidney beans, stir and set aside until ready to assemble dip.
Making chili in a skillet.

What Beer is Best?

Adding beer to cheese, besides just being delicious, helps to balance the richness of the cheese and adds a depth of flavor to the dish. The cheese dip will definitely have some of the beer flavor so use what you like to drink. We used a lager because we wanted a more subtle flavor. If you like a more hop forward beer an IPA or pilsner would be great. If you like drinking a porter or stout they will also work here. NOTE: If serving this at a larger party, we recommend using a more subtle beer flavor to appeal to a wider range of guests.

Make the Beer Cheese Dip

  • Make a light roux with butter and flour. Cook the flour over medium heat for a minute or two to remove any raw flour taste. The flour is cooked when the butter and flour mixture smells like toasted almonds and is just starting to turn golden brown.
  • Add the ground mustard and stir.
  • Mix in the beer and stock and cook until the mixture thickens.
  • Stir in the cream and heat just until warm but not boiling.
  • Add the shredded cheddar to the pot and stir. Once the cheese begins to melt remove the pan from the heat and stir until the cheese is melted and the sauce is creamy.
    NOTE: If the cheese sauce is thicker than you want, add more beer, stock, or cream (in small increments) and stir until combined. If cheese sauce is thinner than you want, add more cheese (in small increments) and stir until melted and desired consistency is reached.
Making cheese sauce in a sauce pan.

PRO TIP: Shred your own cheese if you can. Some pre-shredded cheese has a coating that, while it keeps it from sticking together in the package, might make it resist melting smoothly.

Cheese sauce in sauce pan.

Assemble and Bake the Dip

Pour the cheese sauce into a cast iron skillet or an equivalent sized baking dish. We used a 10 inch cast iron and it was the perfect size. Gently spoon the skillet chili mixture on top of the cheese in the center of the pan. Place the pan in the oven and heat until cheese is warm and bubbly.

Beer cheese dip topped with skillet chili in a cast iron pan.

Favorite Riffs

  • For an alcohol free version, use a non-alcoholic beer or substitute stock for the beer in the recipe.
  • Spice up the cheese sauce with some ground cayenne or chipotle pepper.
  • Substitute dijon mustard for the ground dry mustard.
  • Use a mixture of cheeses; sharp cheddar cheese, white cheddar, gruyere, smoked cheddar, or some blue cheese would all be good.
  • Mix up the chili seasoning with roasted, diced jalapeños, smoked chipotle pepper, paprika, or fresh diced onions (instead of onion powder).
  • Substitute some garbanzo beans or white beans for the kidney beans in the skillet chili.
  • Make it vegetarian. Substitute additional beans or a meat alternative like Gardein beefless ground crumbles for the ground meat. Use vegetable stock instead of the chicken stock.
  • This beer cheese sauce is also great on its own without the skillet chili, BUT the chili takes it up a level!

What to Serve with this Dip

This homemade beer cheese dip is great with tortilla chips, crispy pretzels, or soft pretzel bites. Mix it up a little and serve the dip with some roasted baby potatoes or crispy french fries.

Make Ahead Tips

Make the beer cheese sauce and skillet chili up to 4 days in advance. Store them individually in airtight containers in the fridge until ready to assemble the dip. We recommend heating the cheese sauce until it can pour into the cast iron. Heating the cheese sauce helps it spread out and fill up the pan making it easier to add the chili on top of the cheese. Then bake as directed. REMINDER - Do not place a cold glass or ceramic baking dish into a hot oven. The temperature difference can cause the dish to break.

PRO TIP: If the cheese and chili dip will be served over the course of many hours, consider putting the dip into smaller, oven safe, dishes (like a ramekin). Top each dish with a bit of skillet chili and refrigerate until ready to bake. Bake one at a time, as needed, and replenish the dish with hot, fresh, food safe, dip throughout the party.

Beer cheese dip with skillet chili on top.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you're within the FDA recommendations this dip will last in the fridge up to 4 days. The chili will, most likely, be mixed in with the cheese. While it won't be as stunning of a presentation as originally, it is still delicious! Reheat in the oven or microwave until the cheese is hot and bubbly.

Other Favorite Dip Recipes

Some common FAQ's

Is beer cheese dip alcohol free?

No. This recipe, as written, contains beer. You can substitute non-alcoholic beer or stock for the beer in the recipe for an alcohol free version. NOTE: The alcohol DOES NOT evaporate out of the sauce. To remove all alcohol from a sauce it needs to cook for 3 hours or so.

Can I make this dip ahead of time?

Yes. Make the cheese sauce and skillet chili up to 4 days in advance. Store them in separate airtight containers in the fridge. When ready to assemble the dip, heat the cheese sauce and add it to the cast iron skillet. You want the cheese sauce to be liquid and fill the bottom of the skillet. Add the chili on top (you can heat this, but don't have to). Place the dip in the oven and heat until cheese is bubbly and warm. We don't recommend freezing the cheese sauce. The chili can be frozen and thawed to use.

Beer cheese dip with skillet chili on top and served with tortilla chips.
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Chili and beer cheese dip on a tortilla chip.

Beer Cheese Dip with Skillet Chili

  • Author: Rhonda
  • Total Time: 30 minutes
  • Yield: approximately 3 cups dip 1x
Print Recipe

Description

Beer cheese dip with skillet chili is the ultimate comfort food. Served with chips or pretzels this is sure to be a hit at your next game night, Super Bowl party, or potluck!

Ingredients

Scale

SKILLET CHILI

  • ½ pound ground beef, chicken, or turkey
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • 2 Tablespoons tomato paste
  • ½ cup water

CHEESE SAUCE

  • 2 Tablespoons butter
  • Salt and pepper to taste
  • 3 Tablespoons flour
  • ¼ teaspoon ground mustard
  • 4 ounces beer (we like a lager, pilsner, or IPA)
  • ¾ cup chicken or veggie stock
  • ½ cup heavy cream
  • 3 cups shredded sharp cheddar cheese (plus extra for garnish)
  • Green onion, sliced (for garnish)

Instructions

MAKE THE SKILLET CHILI

MAKE THE CHEESE DIP

ASSEMBLE THE DIP

Notes

Make ahead of time. This dip is a great make ahead recipe. Make the cheese dip and skillet chili up to 3 in advance and store in individual airtight containers in the fridge. Remove from the refrigerator when ready to bake. Heat the cheese sauce before pouring into the cast iron skillet. This helps the sauce spread out and fill up the pan making it easier to add the chili on top.

Riffs and Substitutions. Substitute non-alcoholic beer or stock for the beer to make this alcohol free. Spice it up with some jalapeños, or chipotle pepper in the chili, cheese sauce, or both!

Make this vegetarian. Substitute additional beans or a meat alternative for the ground meat and use vegetable stock instead of chicken stock.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dips and Spreads
  • Method: Cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 ounce
  • Calories: 153
  • Sugar: 1.9 g
  • Sodium: 281.9 mg
  • Fat: 9.4 g
  • Carbohydrates: 7.9 g
  • Protein: 9.3 g
  • Cholesterol: 33.3 mg

Keywords: dip, Super Bowl, appetizer

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Pecan Shortbread Cookies

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These easy pecan shortbread cookies are a buttery, sweet bite and so easy to make. They aren't just for the holidays but perfect any day with a cup of tea or coffee.

Baked pecan shortbread cookies stacked on top of each other.

Shortbread cookies are one of our favorite comfort treats that takes us to our happy place! This pecan shortbread cookie recipe contains just 5 ingredients - flour, sugar, salt, butter, and toasted pecans. They are SO. EASY. to make!

A Few Pro Tips for Making Shortbread Cookies

  • Make sure the butter is room temperature - not hard and not melted. If the butter is too soft or too hard, working with the dough can be a little tricky.
  • Chill the dough after mixing, before cutting, and before baking if needed.
  • Crumbly dough is okay. Since there is no liquid in the recipe, this dough might be crumbly but holds together when pressed and rolled. Creaming the butter and sugar completely and thoroughly mixing in the flour will help the dough hold together when pressed and rolled.
Pecans, flour, butter, and sugar in individual dishes.

Basic Steps for Pecan Shortbread Cookies

  • Toast the chopped pecans. Toasting nuts only takes a few minutes and brings out SO much flavor! Do this on the stovetop in a skillet or in the oven. Whichever method you use, keep an eye on them as they can go from toasted to burnt very quickly.
  • Cream sugar and room temperature butter together. We like using a hand mixer since there is not a lot of dough. If you scrape the sides of the bowl frequently, a stand mixer also works. Doing this by hand will work, it will just take some time and energy.
  • Add flour and pecans. Mix until all of the flour is combined with the creamed butter and sugar. Unlike other cookie doughs, this dough may be a little crumbly. That's okay! The dough will come together when rolling it out.

Please use a kitchen scale if you have one! Measuring by weight is MUCH more accurate than measuring by volume (with cups) and will give you a more consistent baked good. There are many inexpensive kitchen scales available. We use this one.

  • Prepare the dough for cutting. Press the dough together until it forms a ball. If using a cookie cutter, roll the dough flat until it is ¼ - ⅜ inch thick. If slicing into circles, roll the dough into a log that is about 1 ½ inches in diameter.
  • Refrigerate dough. Wrap dough tight and place in the refrigerator for at least 1 hour and up to 5 days. Wrap the dough airtight if storing longer than a few hours before baking.
  • Remove dough and cut into cookies.
  • Bake. Shortbread cookies do not brown like other cookies. Our 1 ½ inch round and ¼ inch thick shortbread cookies took 25 minutes to bake. The edges will JUST start turning a light golden color.
Toasted pecans, creaming butter and sugar, adding flour to make shortbread dough.

What Does Creaming Butter and Sugar Mean?

Creaming sugar and butter means you mix the butter and sugar together (usually at high speeds) until it is completely blended, light, and fluffy. It should be creamy and somewhat smooth with no visible sugar granules. An electric mixer, hand or stand, makes this much easier and faster. The dough can also be mixed by hand. We used a hand mixer for these cookies.

  • Why do we cream the butter and sugar? First, it helps the sugar dissolve into the butter and makes sure it is evenly blended throughout the batter or dough. Second, it incorporates more air into the batter or dough and results in a lighter baked good.
  • Use softened butter! This allows the sugar to mix evenly with the butter. Butter that is too hard, like straight from the fridge, won't break down enough to fully mix with the sugar. Too soft butter (like melted) will become greasy with too many air bubbles when it is mixed. To soften butter we remove it from the refrigerator about an hour before use. If short on time, these other methods will also work.
  • How to properly cream butter and sugar. Add softened butter and sugar to a mixing bowl. Beat at medium-high speed for 2 to 3 minutes until the mixture is completely combined and doesn't look grainy. If doing this by hand, start by mashing the butter into the sugar with a fork. Then use a wooden spoon and stir, stir, stir until the mixture is light, fluffy, and you no longer see any grains of sugar.
Using a cookie cutter for cutting pecan shortbread cookies.

Cookie Cutter vs. Slicing

We cut these cookies using a cookie cutter and also rolling the dough into a log and slicing it into round cookies. Both ways work great. Rolling in a log and slicing is probably a little faster since you don't have to re-roll the dough scraps like you do when using a cookie cutter. Also, when slicing the dough roll the cookie has a tendency to become a little flattened instead of perfectly round. If you want a TRUE shape, we recommend using a cookie cutter.

NOTE: Because the dough is cold, we can usually roll and cut these cookies with very little extra flour. Too much extra flour can make the cookies heavy. If the dough gets too soft and is sticking, pop it back in the fridge for 10-15 minutes to firm up and then continue rolling and cutting.

If using a cookie cutter

We used a round cookie cutter but you could also use a square, heart, or rectangle cutter.

  • Rolling dough. Lightly flour a piece of parchment paper and place mixed dough on top. Press the dough together until it has formed a ball. Flatten the dough using your hand and a rolling pin until it is ¼ - ⅜ inch thick. It is much easier to flatten the dough before chilling it but you can also roll it out after it is chilled.
  • Refrigerate. Cover with another piece of parchment paper, wrap tight, and refrigerate for at least an hour.
  • Cut cookies. When ready to cut cookies remove the dough from the fridge and remove the top layer of parchment paper. Use a cookie cutter to cut the cookies. Re-roll the dough scraps and cut again. Continue until all dough is cut. When cutting cookies the dough will get soft if it has been out too long. Refrigerate the dough for 10 -15 minutes to firm up then resume rolling and cutting. Place the sheet pan with the raw, cut cookies in the fridge for 10-15 minutes to firm up again before baking if they are not firm.
  • Place cut cookies on a baking sheet leaving at least ½ inch between each cookie.
Rolling and slicing a dough log for pecan shortbread cookies.

If slicing a dough roll into circles

  • After mixing the dough turn it out onto a piece of parchment paper. Press the dough together into a ball until it holds together.
  • Roll the dough back and forth on the parchment paper until you have a 'dough log' that is about 1 ½ inches in diameter. Wrap the dough tight and chill for at least an hour.
  • When ready to bake cookies, remove the dough from the fridge and unwrap them. Using a sharp knife, cut the log into ¼ - ⅜ inch slices.
  • Place each slice on a baking sheet leaving at least ½ inch between each slice.

Storing Pecan Shortbread Cookies

  • Unbaked cookie dough
    • Wrap in parchment or plastic wrap. While we don't usually recommend using a single use plastic, if you are refrigerating for longer than a few hours before baking we recommend wrapping the dough in plastic wrap for a tighter seal.
    • Store in the refrigerator up to 5 days or in the freezer up to a month. If frozen, let dough thaw in the fridge overnight before rolling or cutting.
    • Freeze individual cut cookies. Cut cookies and freeze them on a sheet pan. Once frozen transfer the individual cookies to an airtight container and freeze for up to a month. Bake them straight from the freezer (add a few minutes to the baking time) or thaw them first and bake as directed.
  • Baked cookie dough
    • Store in an airtight container on the counter up to 5 days or in the fridge up to 10 days.
    • Freeze cookies. Place in a single layer on a baking sheet and place in the freezer. Once frozen transfer to an airtight container and freeze up to a month.
Cutting and slicing cookie dough.

Favorite Riffs

  • If slicing the cookies you can roll the dough log in chopped pecans before chilling for some extra pecan crunch. Form the log, roll in toasted pecans, wrap tight, and refrigerate.
  • Drizzle melted chocolate over the tops of the cookies once they cool.
  • We like our shortbread cookies without additional flavoring and find adding it doesn't really add anything to the cookies but feel free to add a dash of vanilla if you like.
  • For a crispier cookie bake cookies for 1-2 minutes more or roll (or slice) the dough thinner. If slicing thinner, you may need to reduce the baking time by a few minutes so they don't dry out.
Unbaked and baked cookies on a sheet pan.

FAQ's

Can the cookies be baked as a bar cookie in a pan?

Yes! Press the dough into the parchment lined pan you want to use. We like to 'score' the cookies before baking. Using a fork or knife, gently 'cut or perforate' the dough into the sizes you want the cookies to be. Bake as directed. Cool in the pan for 5-10 minutes and use the parchment paper to lift the cookies out of the pan. While still warm, use a knife to cut the cookies along the perforation marks made before baking the cookies.

How many cookies does this recipe make?

We got 24-30 1 ½ inch round cookies. We got the same amount whether we used a cookie cutter or sliced them. Cut into sizes and shapes that work for you. Squares, rectangles, triangles, circles all work great. The key is to make sure the dough is between ¼ - ⅜ inch thick and even all around. Thinner than ¼ inch and the cookies are crispy. Much more than ⅜ inch and the cookies can become too crispy outside in order to get the inside baked through.

Are shortbread cookies the same as sugar cookies?

Shortbread cookies are not the same as a sugar cookie. Sugar cookies usually have eggs, more sugar, and a leavening agent which will make them lighter and sweeter. Shortbread cookies will be denser, less sweet, and more buttery flavored.

Baked pecan shortbread cookies on a board.
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Baked, stacked pecan shortbread cookies.

Pecan Shortbread Cookies

★★★★★

5 from 1 reviews
  • Author: Rhonda
  • Total Time: 1 hour 35 minutes
  • Yield: 24-30 1 ½" cookies 1x
Print Recipe

Description

This easy pecan shortbread cookie is absolutely delicious - and did we mention EASY! The perfect balance of buttery flavor, crisp bite, and subtle sweetness combined with toasted pecans.

Ingredients

Scale
  • ½ cup unsalted butter, room temperature
  • ⅓ cup sugar (67 grams)
  • Pinch of salt OPTIONAL
  • 1 ¼ cups flour (150 grams)
  • ½ cup pecans, chopped (60 grams)

Instructions

TOAST THE PECANS

MAKE THE COOKIES

  1. Place room temperature butter and sugar in a mixing bowl. Using a hand mixer (or a stand mixer) cream butter and sugar together until completely mixed.

Notes

When using a cookie cutter for the cookies the dough may get soft if it has been out too long. If the dough starts sticking or becomes hard to work with, refrigerate for 10 -15 minutes to firm up then resume rolling and cutting. Place the sheet pan with the raw, cut cookies in the fridge for 10-15 minutes to chill before baking if they are not firm. 

For a crisper cookie bake them 1-2 minutes longer or roll (slice) them a little thinner. 

Butter and salt. We use unsalted butter for this recipe, but salted will also work. If using salted butter, omit the pinch of salt. Make sure the butter is room temperature before creaming with the sugar. We found there was not a noticeable difference if we added the salt or not. 

Storage. Well wrapped, raw shortbread dough will last a week in the fridge or up to a month in the freezer. Baked shortbread cookies in an airtight container will last a week on the counter or up to 10 days in the fridge. Baked cookies can also be frozen for up to a month.

  • Prep Time: 10 minutes
  • Inactive Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 78
  • Sugar: 2.7 g
  • Sodium: 50.6 mg
  • Fat: 5.3 g
  • Carbohydrates: 7.3 g
  • Protein: 0.8 g
  • Cholesterol: 9.4 mg

Keywords: dessert, bite sized, cookie

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Tater Tot Waffle Bites

· 2 Comments

These tater tot waffles are a fun twist on tater tots as an appetizer. These crispy tot waffles are a perfect bite for game night, Super Bowl parties, casual entertaining, or movie nights! Plus, they’re so easy to make. 

Tater tot waffle topped with sour cream dip.

WE. LOVE. TOTS! Spicy or plain, loaded or dipped in ketchup, tater tots are the perfect comfort food! Now we've upped the tot amazingness by making waffle tater tots for a fun, delicious appetizer!

Frozen tater tots, ground spice, salt, pepper, green onion, sour cream, and bacon.

How to Make Waffle Iron Tater Tots

Basic Order of Operations

  • Waffle Iron: Preheat the waffle iron. We like ours on the high setting to ensure a crispy waffle tot.
  • Tater Tots: Use frozen or homemade tater tots for this recipe. Make sure the tots are defrosted before placing in the waffle iron.
  • Spices: Toss your defrosted tots with the spices. We used a bit of paprika and cayenne for our tots.
  • Place tots in the waffle iron and close the lid. Our waffle iron doesn't have a latching top so we like to press down on the top of the lid to press the tots into the waffle grills. Make sure to use a heavy duty pot holder or multi-folded towel if you are pressing on the top of the waffle iron lid - it will be very hot!
  • Once the tots are done, remove them from the waffle iron. NOTE: The cook time will depend on your waffle iron and how hot it is set. Our waffle iron, on high, took 5-8 minutes per batch to cook.
  • Serve with your favorite toppings!
Spicy ground pepper spices on tater tots.

How Many Tater Tots to Use

We tested our tater tot waffle bites in a 1-tot bite, a 3-tot bite, and a full tot size waffle where everyone just breaks off their own piece. While they are all great, we liked the 1-tot and 3-tot bites the best. They were easy to make, easy to just pop in your mouth, and the most fun to eat!

HOW TO LOAD THE WAFFLE IRON FOR DIFFERENT SIZE TOT BITES

  • 1-tot waffle bite. Place one tot in a single layer with space between each tot.
  • 3-tot waffle bite. Position two tots, touching, side by side and a third tot on top of the other two tots facing the opposite direction. Note: we tried these many different ways. The third tot across the top of the side-by-side tots helps hold the tot bite together. Otherwise, they sometimes fall apart when you pick them up.
  • Full size tot waffles. Fill the waffle iron by placing tots, touching, side by side. If you want to help the waffle stay together easier, place another layer of tots across the bottom layer, going the opposite direction, before closing the lid. A full size tot waffle takes extra time to crisp up.
1 tot, 3 tots, and full size tot waffles on the waffle iron.

Time Saver and Make Ahead Tips

We like to make things from scratch, but when we're making appetizers and find a solid shortcut, like using frozen tater tots, we're all in! Of course, extra points to you if you make your own tots!

Use pre-made dips and sauces.

Make the tater tot waffle bites in advance and keep warm in a 170-200°F oven if serving right away. Tater tot waffles can also be made up to a day in advance and placed in an airtight container in the fridge until ready to serve. Remove from the fridge and heat in a single layer in a 200°F oven. Tot waffles can start getting soggy if refrigerated much longer than a day or two. For best results use them within 24 hours.

Sour cream, green onions, and lemon juice dip.

Some Favorite Riffs

  • Use your favorite dipping sauce; ketchup, blue cheese dip, or cheese sauce are all great!
  • Use homemade tater tots, frozen tater circles, or even shredded hash browns in 1-2 Tablespoon heaps.
  • Adjust the amount of cayenne pepper; more for spicier bites and less for milder bites.
  • Add some smoked cayenne pepper or chipotle pepper.
Single tater tot cooked in a waffle iron.

How to Serve Tater Tot Waffle Bites

We like serving these like we would chips and dip. Tot waffles in a bowl, basket, or on a board/platter with a dish of dip next to the tot bites. Serve with small bowls of different dips so your guests can try them all and select their favorite!

We served these tots with a simple sour cream sauce made with sour cream, a bit of lemon juice, and chives (recipe included). We topped some with bacon and cheese and they were delicious! Other ideas for toppings: ketchup, spicy mustard, cheese sauce, crispy bacon or prosciutto, blue cheese dip, or a caramelized onion dip!

Common FAQ's

Do you have to place the tots in the waffle iron?

We tried just pouring the tots into the waffle iron and cooking but they came out in clumps that fell apart when we picked them up. While you can just dump them in, we like the bites when they have more 'holding power' that comes from placing them purposefully in the waffle iron. It only takes an extra minute to place them and we think it is worth the time.

How can I keep the tots warm during a party?

If you want them to stay warm for longer than 20 minutes or so, we recommend using a chafing dish. Place a linen napkin in the bottom of the food pan to keep the tot waffles from becoming soggy. What is a chafing dish? A chafing dish uses heat, usually from sterno, to heat water in a pan. A food pan rests inside the water pan so the food is indirectly heated from the warm water.

Tater tot waffles topped with sour cream dip.
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Tater tot waffle topped with sour cream dip.

Tater Tot Waffle Bites

★★★★★

5 from 1 reviews
  • Author: Rhonda
  • Total Time: 20 minutes
  • Yield: 60-70 1-tot bites 1x
Print Recipe

Description

Tater tot waffles are a fun twist on tater tots as an appetizer. The perfect bite for game night, Super Bowl parties, casual entertaining, or movie nights! Plus, they’re so easy to make.

Ingredients

Scale

DIP

  • ½ cup sour cream
  • 1 Tablespoon chives, chopped
  • 1 teaspoon lemon juice

TOT WAFFLE BITES

  • 1 ½ pound frozen tater tots, thawed
  • 1 ½ teaspoons paprika
  • ¼ teaspoon cayenne
  • Salt and pepper to taste
  • Cooking spray

Instructions

MAKE DIP

TOT WAFFLE BITES

  1. Heat waffle iron to high setting.
  2. Mix paprika, cayenne pepper, salt, and pepper in a large bowl until well combined.
  3. Add thawed tater tots to the bowl and toss until well coated.
  4. Spray the plates of the waffle maker with cooking spray to keep the tots from sticking.
  5. Place seasoned tater tots in the hot waffle iron. 
    • For 1-tot bite: Place one tot in a single layer with space between each tot.
    • For 3-tot bite: Position two tots, touching, side by side and a third tot on top of the other two tots facing the opposite direction. Leave about ½ inch between groups of tots. 
    • For full size tot waffle: Fill the waffle iron by placing tots, touching, side by side. If you want to help the waffle stay together easier, place another layer of tots across the bottom layer, going the opposite direction, before closing the lid.
  6. Close the lid and using hot pads, press down on the top of the waffle iron to press the tots together.
  7. Cook until crispy, about 5-7 minutes. This will depend on your waffle iron and the temperature.
  8. Lift lid and carefully remove the tater tot waffle bites. Repeat until all tots are cooked.
  9. Serve with dip on the side.

Notes

How many tots? Make these tater tot waffle bites any size you want. We like the 1-tot bite and the 3-tot bites the best. But mix it up and have fun! 1 ½ pound of tots makes approximately:
   • 60-70 1-tot bites
   • 20-24 3-tot bites
   • one full size tot waffle

Arranging the tots in the waffle maker. We think it makes a much better tot waffle bite if you take the extra minute to arrange the tots in the waffle iron. See photos above for how we arranged the tots for 1-tot bites, 3-tot bites, and a full tot waffle size. 

How to serve the tot waffle bites. We like serving this like a dip and chip. Waffle tot bites in a dish and dips on the side. Keep waffle tots warm in a linen lined chafing dish while serving.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 tot waffle bite
  • Calories: 19
  • Sugar: 0.1 g
  • Sodium: 90.5 mg
  • Fat: 1.2 g
  • Carbohydrates: 1.8 g
  • Protein: 0.3 g
  • Cholesterol: 0.6 mg

Keywords: appetizer, potatoes, dips, snack

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Risotto Stuffed Mushrooms

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We're taking stuffed mushrooms to another level with this risotto stuffed mushroom recipe! Easy to make and a delicious appetizer for the holidays, company dinners, or relaxing weekends. Vegetarian. Gluten Free.

Mushroom filled with risotto and topped with parsley.

These easy stuffed mushrooms won the taste test at our last tasting party as the best stuffed mushrooms! A fun take on stuffed mushrooms with the addition of creamy, cheesy risotto. We made this a vegetarian stuffed mushrooms recipe, but if a vegetarian option is not needed, add some crispy prosciutto for an even bolder mouth-watering bite!

Mushrooms, arborio rice, parm, stock, wine, shallot, parsley, and salt and pepper in individual dishes.

Making Risotto

Risotto is a soft, creamy (delicious!) dish that is actually easy to make and should not scare anyone, it just takes some time and attention. The key is to add hot liquid in 3-4 stages, stir when you add each addition, cook on low heat, and let the arborio rice absorb the liquid before adding additional liquid.

A basic risotto recipe uses butter, arborio rice, stock, and parmesan cheese. We add a little extra depth of flavor with some diced shallots and dry sherry.

Butter, shallots, arborio rice and sherry in skillet.

Basic Steps for Making Risotto

  1. Sauté part of the butter and the diced shallots in a heavy duty skillet over medium heat.
  2. Add the arborio rice and sauté in the butter and shallots for a few minutes.
  3. Stir in the dry sherry and simmer on low until the sherry is absorbed.
  4. Stir in ¼ of the hot stock and let simmer until the stock has been absorbed.
  5. Continue adding hot stock 2-3 more times and simmer until almost all of the liquid is absorbed by the arborio rice. After the last addition of stock is absorbed the rice should be tender on the outside with a tiny bite on the inside.
  6. Remove from the heat and add the remaining butter and freshly grated parmesan cheese. Stir until butter and cheese are melted.
Adding stock to arborio rice and cooking for risotto.

How to Prepare Mushrooms for Stuffing

First, remove the stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce, stock, or soup.

Second, clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.

Finally, if the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the filling. Be careful not to squeeze the mushroom and break it.

To wash or not to wash!

There are some who believe mushrooms should not be rinsed with water but just wiped. Mushrooms are like a sponge and will absorb water so we don't want to soak them or have them under water for very long. However, a quick rinse under water while rubbing them will get any remaining dirt off the mushrooms and be just fine.

When mushrooms absorb water (washing too long) they loose their flavor and release all that extra water during cooking, which can ruin a dish. Never store them when they are wet, they will become slimy and very unappealing. We strongly recommend always prepping mushrooms right before using.

Cleaned and de-stemmed mushrooms.

Time Saver and Make Ahead Tips

Leftover risotto is perfect for this recipe and saves about half the time listed in this recipe. No risotto leftover in the fridge? No problem, we have you covered. Follow the easy risotto recipe below and make a small amount of risotto just for these stuffed mushrooms. Make the risotto up to 3 days in advance and store in an airtight container in the fridge until ready to assemble the mushrooms. NOTE: It is easier to fill the mushrooms if the risotto is room temperature or slightly warm.

Fill stuffed mushrooms up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.

Some Favorite Riffs

This easy stuffed mushrooms recipe is vegetarian but is also amazing with some crispy prosciutto or bacon mixed into the risotto. Add a little extra crumbled crispy prosciutto or bacon as garnish instead of parsley. See our recipe notes on how to bake crispy prosciutto and add it to the recipe.

Add some small diced veggies to the risotto; asparagus, red bell peppers, spinach. Use goat cheese instead of parmesan cheese in the risotto. Use chicken stock instead of vegetable stock.

Mushroom cap filled with risotto and topped with parsley.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, these stuffed mushroom caps will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm and serve. You could also dice these up and add them to a creamy chicken dish.

Other Favorite Mushroom Recipes

Risotto filled mushroom caps on board.

Common FAQ's for Stuffed Mushrooms

How many mushrooms can this risotto recipe make?

The amount of mushrooms you can fill with this risotto recipe will depend on the size of your mushrooms. If you use a large mushroom cap there will be enough to fill 12-13 mushroom caps. If you use a bite size mushroom cap there will be enough for 30-36 mushroom caps.

What mushrooms work best?

We like using bite size white mushrooms, also called a button mushrooms, or baby bella mushrooms for this appetizer. Larger mushroom caps (white or portobello) are great for a sit down dinner where you have a knife and fork.

Can you freeze mushrooms?

While mushrooms can be frozen, we don’t like freezing them. Frozen mushrooms are okay if using in sauces, soups, or sautéing for recipes. For this recipe, we find frozen mushroom caps can get mushy and become rubbery.

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Risotto filled mushroom cap topped with parsley.

Risotto Stuffed Mushrooms

  • Author: Rhonda
  • Total Time: 1 hour
  • Yield: 24-30 pieces 1x
Print Recipe

Description

These risotto stuffed mushrooms won our stuffed mushroom taste test! Creamy risotto (recipe included) in a mushroom cap and topped with parmesan cheese. One of our new favorite appetizers! Vegetarian & Gluten free.

Ingredients

Scale

RISOTTO

  • 2 Tablespoons butter, divided
  • 2 Tablespoons finely diced shallot
  • ½ cup arborio rice
  • Salt and pepper to taste
  • ¼ cup dry dry sherry
  • 1 ¼ cup vegetable stock
  • ½ cup parmesan cheese, shredded 

MUSHROOMS

  • 1 ¼ cup cooked risotto (recipe included)
  • 24-30 button mushrooms, medium sized, destemmed and cleaned
  • ¼ cup parmesan cheese, shredded
  • 2 Tablespoons parsley, chopped 
  • salt and pepper

Instructions

RISOTTO

MUSHROOMS

Notes

Risotto. Save time by using leftover risotto. If no leftover risotto available, make it up to 3 days in advance and store in an airtight container in the fridge until ready to assemble mushrooms. Making risotto in advance cuts the total time for this recipe in half. Bring risotto to room temperature if necessary before filling mushroom caps.

Riffs. Keep it vegetarian. Add some small diced veggies to the risotto (asparagus, red bell peppers, or spinach). Use goat cheese instead of parmesan in the risotto. For non-vegetarian. Use chicken stock instead of vegetable stock. Add 4 ounces crispy prosciutto (or bacon) to the risotto and use as a garnish. To Crisp Prosciutto. Place prosciutto in a single layer on a baking sheet and bake in a preheated 400°F oven for 8-12 minutes or until prosciutto begins to brown and crisp up. Remove from the oven and gently transfer to a plate to drain and cool. Once cooled, crumble into pieces.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 44
  • Sugar: 1.6 g
  • Sodium: 139.4 mg
  • Fat: 1.6 g
  • Carbohydrates: 5.1 g
  • Protein: 3.2 g
  • Cholesterol: 3.5 mg

Keywords: appetizer, mushrooms, small bite

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Cheese Stuffed Mushrooms

· 2 Comments

These cheese stuffed mushroom caps combine tangy goat cheese and smooth cream cheese with a little sherry, shallot, and parsley for a delicious, easy appetizer. Ready in under 30 minutes. 

Goat cheese stuffed mushroom caps.

Stuffed mushrooms are one of the easiest and best appetizers of all time! They are quick and can be filled with almost anything. This recipe is for a cream cheese and goat cheese stuffed mushroom cap but adds a bit of sherry to bring all the flavors together.

Mushrooms, parsley, goat cheese, cream cheese, shallot, sherry, and salt and pepper.

How To Make Stuffed Mushrooms

Start with the best ingredients you can. We like white, button mushrooms or baby bella mushrooms for this appetizer. Select mushrooms that have a nice color, are not too big (1-2 bites) and are firm and smooth. Use a goat cheese you like to eat. We love the Vermont Creamery Classic Goat Cheese (not flavored) and we can find it at most grocery stores.

Mushrooms, diced shallots, cream cheese, goat cheese, chopped parsley, sherry, and salt and pepper in individual dishes.

Basic Order of Steps

  • Prep mushrooms. 
    • Remove stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce or soup.
    • Clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.
    • Place the dry mushroom caps on a rimmed baking pan.
    • If the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the cheese stuffing. Be careful not to squeeze the mushroom and break it.
  • Mix goat cheese mixture.
    • Combine the cheeses, parsley, diced shallot, and sherry until well mixed.
    • We use our hand mixer for this - so much faster! No hand mixer? Use a heavy duty spoon and some muscle!
Cleaned and destemmed mushroom caps.
  • Fill mushroom caps. It is okay to heap the cheese mixture a little in the mushroom caps, the cheese will melt and settle into the cap. There are a number of ways to fill the mushroom caps, three of our favorite ways are with a teaspoon, a piping bag with a large tip, or a small cookie scoop.
  • Bake. These bake at a fairly high heat which melts the cheese and keeps the mushroom caps soft but not dry.
    NOTE: Mushrooms can roll around on the baking sheet, move slowly when removing the pan from the oven to avoid spills and burns!
  • Garnish with a little extra parsley.
  • Eat. The best step in this process!

Favorite Riffs

This is a great base for stuffed mushroom recipes. We love the tanginess from goat cheese, but, if goat cheese isn't your thing, substitute feta, parmesan, or gruyere cheese for some or all of the goat cheese. Make sure to use a cheese that will melt. We recommend you leave the cream cheese as is for a smooth, creamy cheese mixture.

Mix in some crispy bacon or prosciutto. Add some crumbled crispy bacon or prosciutto as garnish. Add small diced veggies like spinach, sun dried tomatoes, or roasted red peppers to the cheese mixture.

No dry sherry? Use a dry white wine instead. Want an alcohol free version? Omit the sherry altogether. The cheese mixture will be a little firmer but will still work great.

Mixing cheese, shallots, parsley, and sherry.

Make Ahead Tips

These goat cheese mushrooms can be filled up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.

The cheese mixture for these cheese stuffed mushrooms can be made in advance and stored in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. If frozen, thaw in the fridge and stir well before using to fill the mushrooms.

Pans of unbaked and baked cheese filled mushroom caps.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, these cheese filled mushrooms will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm to eat as a bite or dice and add to cooked pasta!

Some Favorite Mushroom Recipes

Baked mushroom caps stuffed with cheese mixture.

Common FAQ's for Stuffed Mushrooms

What mushrooms work best?

We like using a bite size white mushroom (also called a button mushroom) or a baby bella mushroom for these mushrooms with goat cheese appetizer. Larger mushroom caps are great for a sit down appetizer where you have a knife and fork.

Can you freeze the mushrooms?

We don’t recommend freezing the mushroom caps for this dish.  We find they can get mushy and have a rubbery texture. You can freeze the cheese mixture in advance and use when ready to stuff the mushrooms.

How many mushrooms can this cheese mixture make?

The amount you can make with this recipe will depend on the size of your mushrooms. If you use a large mushroom cap you will have enough cheese mixture for 12-13 goat cheese mushroom caps. If you use a bite size mushroom cap you may have enough cheese mixture for 30-36 mushroom caps.

Baked cheese stuffed mushrooms on a tray.
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Baked mushroom stuffed with cheese.

Cheese Stuffed Mushrooms

★★★★★

5 from 1 reviews
  • Author: Rhonda
  • Total Time: 25 minutes
  • Yield: 24 mushrooms 1x
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Description

These cheese stuffed mushroom caps combine tangy goat cheese and smooth cream cheese with a little sherry, shallot, and parsley for a delicious, easy appetizer. Ready in under 30 minutes.

Ingredients

Scale
  • 24 button mushrooms, medium sized, stem removed and cleaned
  • 4 ounces cream cheese
  • 4 ounces goat cheese
  • 1 Tablespoon shallot, chopped fine
  • 2 Tablespoons parsley, chopped (plus extra for garnish)
  • 1 ​​Tablespoon dry sherry
  • salt and pepper

Instructions

Notes

Substitutions and Additions. Make these your own! Use feta, gruyere, parmesan, or swiss cheese instead of the goat cheese. We don't recommend replacing the cream cheese. Add some veggies to the cheese mixture; spinach, kale, peppers. Mix in some crispy bacon or prosciutto. Use white wine instead of sherry. For an alcohol free version, omit the sherry altogether.

Garnish. These are great garnished with chopped parsley. Get creative and garnish with some diced, roasted red peppers, parmesan cheese, or crispy bacon or prosciutto.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 46
  • Sugar: 1.7 g
  • Sodium: 146.5 mg
  • Fat: 2.9 g
  • Carbohydrates: 2.8 g
  • Protein: 3.3 g
  • Cholesterol: 6.9 mg

Keywords: appetizer, cheese, vegetarian

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Caramelized Onion Dip

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This homemade caramelized onion dip is definitely worth making! The flavor is so much richer than anything you can purchase in the stores. A perfect dip for holidays, super bowl parties, or weekend snacking!

Caramelized onion dip on chips and in a dish.

It takes a lot for us to claim something as 'THE BEST' and this dip has earned that title. This is The Best onion dip we have had. So easy to make using homemade caramelized onions. See our How To Caramelize Onions post for the 101 on caramelizing onions.

Caramelized onions, cream cheese, sour cream, salt and pepper in individual dishes.

Caramelized onion dip vs. French onion dip

French onion dry soup mix was first made in 1952 by Lipton. Two years later, in 1954 a woman in California made the first dip using the Lipton dry soup mix. It went by two names for years, French onion dip and California dip. Lipton's French onion dry soup mix boxes started carrying the recipe and the onion dip became widely popular as Lipton's French onion dip.

While onion dip made with the dry mix is fine, making onion dip using homemade caramelized onions is a game changer! There are levels of flavors you just can't get from a dry box mix. Caramelize the onions in advance (they take about an hour), are very easy, and are SO delicious! Our How To Caramelize Onions post contains info on recommended equipment, how to make in advance, and how to store caramelized onions in the fridge and freezer.

Chopped caramelized onions on a board.
Chopped, deep, golden brown caramelized onions.

Basic Order for Making Caramelized Onion Dip

This onion dip recipe combines just a few ingredients together for this amazing onion dip.

  • Caramelized onions. We use 2 large onions and 2 Tablespoons butter to caramelize the onions and get this rich, sweet flavor. If making the caramelized onions in advance, we use ¾ cup caramelized onions.
  • Cream cheese and sour cream hold everything together and make a creamy base for this dip.
  • Salt and pepper to taste.
Mixing the cream cheese, sour cream, and caramelized onions together.

Favorite Riffs

Most of the flavor comes from the great caramelization on the onions. Add a little spice with a dash of cayenne pepper or some diced roasted jalapeño peppers. Use Greek yogurt instead of sour cream.

Make Ahead and Time Saving Tips

Make the caramelized onions in advance and store in the refrigerator (up to a week) or freezer (up to 2 months) until ready to make this recipe. With already made golden brown, caramelized onions, this dip comes together in just minutes. This is a perfect appetizer when company is coming. See How To Caramelize Onions for more information.

Make the dip up to a week in advance and store in an airtight container in the fridge until ready to serve. The dip can also be frozen for up to 3 months. We prefer to freeze the caramelized onions on their own and then just mix the thawed onions with the cream cheese and sour cream as needed.

Serving Onion Dip

Our all time favorite thing to serve this dip with is, of course, potato chips. The saltiness of the chips with the sweetness of the dip is delicious! This is also great with sliced baguettes, crackers, or veggies (carrots, celery, broccoli, cauliflower, bell peppers).

It brings an extra layer of flavor spread on a chicken sandwich, burgers, or grilled sandwiches. Add to hot pasta for a creamy, sweet addition.

Caramelized onion dip on chips and in a dish.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this dip will last up to a week in an airtight container in the refrigerator.

Some Common FAQ's

Can I substitute sautéed onions for the caramelized onions?

Not recommended. Sautéed onions, while soft, haven't had the time to develop the sweetness of caramelized onions which means you will miss that amazing flavor desired in this dip.

Can I freeze the dip?

Yes it can be frozen for up to 2 months in an airtight container. Thaw in the refrigerator and then give a good stir before serving. NOTE: Since this dip comes together so fast, we prefer to freeze the caramelized onions separately, thaw, and mix with the other ingredients when needed.

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Caramelized onion dip on chips and in a bowl.

Caramelized Onion Dip

  • Author: Rhonda
  • Total Time: 1 hour 10 minutes
  • Yield: about 1 cup 1x
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Description

This homemade caramelized onion dip is so worth making! The flavor is so much richer than anything you can purchase in the stores. A perfect dip for holidays, super bowl parties, or weekend snacking!

Ingredients

Scale
  • 2 large yellow onions (20-24 ounces unpeeled)
  • 2 Tablespoons butter
  • 2 ounces cream cheese, softened
  • ½ cup sour cream
  • Salt and pepper to taste

Instructions

  1. Thinly slice the onions. A mandolin is easy and fast for this step. No mandolin? Use a sharp knife and slice as even as possible.
  2. Melt butter in a large cast iron skillet over medium heat.
  3. Add sliced onions and stir to coat with butter. 
  4. Cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, for another 30-40 minutes. See How To Caramelize Onions for more information on this process.
  5. Once the onions are caramelized, remove from the heat and let cool.
  6. Chop the caramelized onions.
  7. Add cream cheese, and sour cream to a mixing bowl and mix until well combined. NOTE: Mixing by hand works great or use a hand mixer for ease.
  8. Add chopped caramelized onions to the cheese mixture and stir to combine. 
  9. Salt and pepper to taste.
  10. Refrigerate until ready to serve.
  11. Serve with chips, baguette slices, or crackers.

Notes

Make ahead. Caramelizing the onions takes the most time in this recipe and we recommend doing this step in advance. Caramelizing them in advance means this dip comes together very fast. Since the dip gets most of its flavor from the caramelized onions, use the full amount of onions and make sure the onions have been given the time to caramelize fully. They should be a deep golden brown, sweet, and soft. See our How to Caramelize Onions for more information on this process.

Saving dip. This dip will last up to a week in an airtight container in the fridge. The dip can be frozen for up to 2 months. NOTE: Since this dip comes together very fast, we prefer to freeze the caramelized onions separately. Thaw the onions and mix with the cream cheese and sour cream when needed. 

For a crowd. Double or triple this recipe using the 2x and 3x buttons to make this for a crowd. If the party is longer than an hour, put the dip out in small batches and refill as needed to help ensure food safety guidelines are being observed. FDA recommends no perishable food be out at room temperature for more than 2 hours.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 46
  • Sugar: 1 g
  • Sodium: 89.8 mg
  • Fat: 3.7 g
  • Carbohydrates: 2.5 g
  • Protein: 0.9 g
  • Cholesterol: 9.9 mg

Keywords: dip, spread, caramelized onion

Did you make this recipe?

Share a photo and tag @appetizerbliss — we can't wait to see what you've made!

How To Caramelize Onions

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This caramelized onion recipe is so easy to make. Use them as a secret ingredient that can take a dish from good to amazing!

Caramelized onions in a dish.

Most Important Item in Making Caramelized Onions

TIME! There is no way to rush a good caramelization on onions. They take the time they take to get that sweet, caramel-y finish. Plan at least an hour to get that perfect caramelized finish on the onions.

Butter, raw onions, and salt.

Basic Order of Operations

We said caramelizing onions was easy, and it is. Just three simple ingredients, a cast-iron skillet, and time.

  • Peel the onions and slice them thin.
  • Melt the butter in a large cast-iron skillet over medium heat. We use 1 Tablespoon butter for each large onion.
  • Add the onions to the skillet and salt to taste.
  • Cook on medium-low heat, stirring periodically, until onions reach a dark golden brown, caramel color.

How many onions should I use?

Caramelizing releases the liquid in the onions which significantly reduces their volume. Some very general guidelines for quantities are:

  • 1 large, unpeeled onion weighs 300-340 grams (10-12 ounces)
  • 1 large, thinly sliced onion is about 4 cups
  • 1 large raw onion yields between ⅓ and ½ cup caramelized onions, approximately 100 grams

We like to caramelize a lot of onions at once and then store them for later use. Our largest cast iron skillet (14 inch) will hold 4 large onions.

Raw, peeled and sliced onions in a dish.

Equipment

We find a mandolin very useful for slicing the onions. It gives a uniform size and is very quick and easy. No mandolin? A sharp knife will definitely work, just take your time and slice them as even as possible.

Cast-iron. We love non-stick pans for most things, but not caramelizing onions. In our tests, the onions in the cast-iron skillet were sweeter with more caramel-y goodness. They got gooey bits in the bottom of the pan while there were none in the non-stick pan. These bits are scraped off the pan when stirring the onions as they cook and add SO. MUCH. flavor to the finished onions!

Size of skillet. Use a large skillet, one that will easily hold the amount of sliced, raw onions. Onions contain natural sugar and release liquid when they cook. The combination of the natural sugar and liquid in the onions plus the heat is where that delicious caramelization comes from. If the skillet is too small, the onions tend to steam in the liquid before it evaporates.

If you don't have a skillet large enough for all of the onions you want to caramelize, use multiple skillets or make them in batches. Just remember the general rule; 1 Tablespoon butter to 1 large onion.

Cast iron skillet with raw onions to caramelized onions.

Riffs

We think caramelized onions are just about perfect with just onions, butter, and a pinch of salt. Almost any onion can be caramelized; red, sweet, yellow, white, pearl - they all work.

We do not recommend adding brown sugar as a means to 'speed up' the caramelizing process. The onions need time and heat to release the natural sugars in them to give that sweet flavor. Adding brown sugar doesn't hurt the onions, we just don't think it is necessary.

Make Ahead of Time

Caramelized onions are a great item to make ahead of time and have on hand for whenever they are needed. We caramelize onions in large batches and store them until needed. The amount of onions we can caramelize is restricted based on the size of our pan. You need a large pan to give the onions room to cook without steaming in the liquid they produce.

How to store caramelized onions?

Store caramelized onions in an airtight container in the fridge up to a week or in the freezer for up to 2 months. Freeze caramelized onions in small containers, or ice cube trays, for easy thawing when you only need a small amount. If using ice cube trays, once the onions are frozen, transfer to an airtight container.

Caramelized onions in cast iron skillet.
Note all the delicious, gooey, sweet caramelization on the bottom of the skillet! This is what we are looking for.

How To Use Caramelized Onions

Let us count the ways!

Onions caramelized in cast iron skillet.

Some Common FAQ's

Can you make caramelized onions faster?

No. You need the long, slow cook time to let the sugars develop in the onions. It is worth the wait!

Can I add brown sugar to the onions?

Yes, but it isn't necessary. Let the natural sugar in the onions do the work for a great flavor and color.

Can I make caramelized onions in a crock pot or instant pot?

No. Not if you want a true caramelized onion. A crock pot will steam the onions and soften them, but it won't give you that caramelization that is so delicious. An instant pot might have a saute mode, but it still won't give you that caramelization we are going for. Trust your cast iron skillet and stove top.

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Caramelized onions in a dish.

How To Caramelize Onions

  • Author: Rhonda
  • Total Time: 1 hour 5 minutes
  • Yield: ¾ cups 1x
Print Recipe

Description

This caramelized onion recipe is large enough for using in dips, soups, or freezing. So easy to make and delicious! 

Ingredients

Scale
  • 2 large onions
  • 2 Tablespoons butter
  • Salt to taste

Instructions

Notes

Don't rush. It takes time to get the sweet, caramelization on the onions, don't try to hurry the process. We like making a big batch to have on hand. 

To freeze. Freeze the caramelized onions in small containers or ice cube trays for ease of defrosting small amounts to use. Once they are frozen, transfer them to an airtight container.

How to use. These onions add amazing flavor to so many dishes. Add some to sauce, soup, stew, or pasta. Top burgers, steaks, or sandwiches. Add to eggs or frittatas. Make Homemade Caramelized Onion Dip.

  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Component
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 27
  • Sugar: 1.1 g
  • Sodium: 98.2 mg
  • Fat: 1.9 g
  • Carbohydrates: 2.3 g
  • Protein: 0.3 g
  • Cholesterol: 5.1 mg

Keywords: caramelized, onions, homemade

Did you make this recipe?

Share a photo and tag @appetizerbliss — we can't wait to see what you've made!

Jalapeno Popper Dip

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This easy jalapeño popper dip with bacon is a take on the favorite stuffed jalapeño bites! A delicious addition to any appetizer buffet table.