You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing! It seriously takes the flavors up a notch! I love the combination with the sour cream. I can’t wait for you to try this new version!

Crack Potato Salad Ingredients

• Potatoes: I used red potatoes because I love the skins on! Use Yukon Gold or Russet potatoes if you prefer. Keep the potato skin on or off, it’s up to you!
• Salt and Pepper: Season with salt and pepper to taste. The bacon and ranch powder will also add flavor. It’s best to season before serving!
• Mayonnaise: I love the combination of mayonnaise with the sour cream! If you prefer my original recipe only using sour cream, feel free to replace the mayo with more sour cream.

Crack Potato Salad

If I’m asked to bring something to the neighborhood summer get together, I’m bringing this crack potato salad. Nothing beats the flavor, and it literally goes with anything!

1. Cook Potatoes: Fill a large pot with water, then add the potatoes. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium high and continue to boil for 12-15 minutes, or until fork tender. Drain and rinse the potatoes under cold water.
2. Mix Sauce: In a small bowl, whisk together sour cream, mayonnaise, and 1 package ranch dressing mix until combined.
3. Combine: In a large bowl, add the cooked and drained potato pieces, bacon, shredded cheddar cheese, and sliced fresh green onions.
4. Mix Well: Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season the crack potato salad with salt and pepper to taste before serving and enjoy!

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Bacon Ranch Potato Salad

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!

Course Salad, Side Dish

Cuisine American

Keyword bacon ranch potato salad, crack potato salad, potato salad, potato salad recipe

Prep Time 20 minutes minutes

Refrigerate time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 Servings

Calories 569kcal

Author Alyssa Rivers

Ingredients

• 2 pounds red potatoes, cut into 1-inch pieces
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (1-ounce) package ranch dressing mix
• 1 ¼ cups bacon cooked and crumbled
• 1 ½ cups shredded cheddar cheese
• ⅓ cup sliced green onions
• salt and pepper to taste

Instructions

• Fill a large pot with water and add 2 pounds red potatoes,. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium-high and continue to boil for 12-15 minutes, or until fork-tender. Drain and rinse the potatoes under cold water.
• In a small bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, and 1 (1-ounce) package ranch dressing mix until combined.
• In a large bowl, add the cooked and drained potato pieces, 1 ¼ cups bacon, 1 ½ cups shredded cheddar cheese, and ⅓ cup sliced green onions.
• Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season with salt and pepper to taste before serving and enjoy!

Notes

Leftover Instructions

Fridge: Store leftovers in an airtight container or tightly covered with Saran Wrap. Potato salad keeps for up to 5 days.

Nutrition

Calories: 569kcal | Carbohydrates: 21g | Protein: 13g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 600mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 1mg

More Potluck Favorites!

Let’s be real, when you take something to a potluck, you want whatever you bring to be the one everyone can’t stop talking about. These recipes will do that for you! Trust me, you’ll love them too!

Side Dishes

World’s Best Baked Beans

1 hour 15 minutes

Side Dishes

Classic Potato Salad Recipe

30 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Salads

Pineapple Fluff

40 minutes

If you’re bringing a dish to the next family reunion, make it these loaded baked beans. Three kinds of meat, two kinds of beans, and a sauce that is smoky, sweet, and full of depth. They disappear every single time.

Ingredients for Loaded Baked Beans

• Bacon: Regular or thick-cut bacon both work great. Use whichever you prefer or have on hand. 
• Serving as an Entree: These beans are hearty enough to serve as a main dish! As an entree, plan on feeding about 7 to 8 people. 
• For Saucier Beans: These baked beans are not as saucy as some others. If you like a little more sauce, simply stir in half a cup of beef broth in step 6.

How to Make Loaded Baked Beans

Everything gets browned, layered together, and finished in the oven. Pile it next to a rack of ribs, spoon it alongside a hot dogs, macaroni salad, or serve it straight out of the pot with a big piece of cornbread. However you serve it, this easy recipe is always a win!

1. Cook the Bacon: Preheat the oven to 350ºF, then add the bacon to a large oven-safe pot or and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
2. Cook the Beef: Brown and crumble the ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
3. Cook the Sausage: Add the smoked sausage to the pot, then cook over medium heat for 2-3 minutes. Remove from the skillet, then reserve with the bacon and beef. Drain any grease from the sausage.
4. Sauté the Veggies: Add the reserved bacon grease back to the pot, along with the chopped onion and bell peppers. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
5. Add the Beans and Flavorings: Stir in the baked beans, kidney beans, bbq sauce, brown sugar, Worcestershire, mustard, garlic powder, cayenne, salt, and pepper.
6. Bake: Once heated through and combined, transfer the pot to the oven and then bake the loaded baked beans uncovered for 40 minutes.

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Loaded Baked Beans

Sweet, smoky loaded baked beans with bacon and a rich, tangy sauce. An easy, hearty side dish perfect for BBQs, potlucks, and family dinners.

Course Dinner, entree, Main Course, main dish, Side Dish

Cuisine American, Amish, Barbeque, Southern

Keyword baked beans, baked beans recipe, easy loaded baked beans, Loaded baked beans, Loaded baked beans recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 570kcal

Author Alyssa Rivers

Ingredients

• 12 ounces diced bacon I prefer regular cut
• 1 pound ground beef
• 14 ounces sliced smoked sausage or Kielbasa sausage
• 1 cup diced sweet onion
• 1 cup diced green bell pepper
• ½ cup diced red bell pepper
• 1 (28-ounce) can baked beans
• 1 (15-ounce) can drained and rinsed dark red kidney beans
• ⅔ cup barbecue sauce
• ½ cup dark brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper more or less to taste
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Add 12 ounces diced bacon to a large oven-safe pot and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
• Brown and crumble 1 pound ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
• Add 14 ounces sliced smoked sausage to the pot and cook over medium heat for 2-3 minutes. Remove from the skillet and reserve with the bacon and beef. Drain any grease from the sausage.
• Add the reserved bacon grease back to the pot, along with 1 cup diced sweet onion, 1 cup diced green bell pepper, and ½ cup diced red bell pepper. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
• Stir in 1 (28-ounce) can baked beans, 1 (15-ounce) can drained and rinsed dark red kidney beans, ⅔ cup barbecue sauce, ½ cup dark brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
• Once heated through and combined, transfer the pot to the oven and bake for 40 minutes.

Video

Notes

Leftover Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze in an airtight, freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
• Make Ahead: Prepare the beans up to 24 hours in advance and store covered in the refrigerator until ready to serve.
• Reheat: Warm on the stovetop over medium heat, stirring occasionally to prevent burning, or microwave in 30–60 second intervals, stirring between, until heated through.

Nutrition

Calories: 570kcal | Carbohydrates: 49g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1316mg | Potassium: 861mg | Fiber: 8g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg

More Tasty Ways to Enjoy Beans

Dinner

Red Beans and Rice

1 hour

Recipe Skill Levels

Charro Beans

35 minutes

Side Dishes

Amazing Cowboy Beans

55 minutes

Side Dishes

Easy Cuban Black Beans

25 minutes

This crack chicken orzo bake is creamy, cheesy, and packed with that irresistible ranch, bacon, and cheddar “crack” flavor everyone loves. It’s an easy casserole that’s guaranteed to be a hit.

Ingredients for Crack Chicken Orzo

• Cooked Chicken: Rotisserie chicken works perfectly, or use any cooked, shredded, or chopped chicken you have on hand.
• Cheddar Cheese: For the best melt and flavor, grate cheese from a block instead of using pre-shredded.
• Cream Cheese: Use at room temperature so it blends easily.
• Bacon: Use precooked bacon to save time!
• Add Veggies: Make this your own by stirring in mushrooms, broccoli, onion, peas, or any favorite vegetables for extra flavor and texture.

How to Make Crack Chicken Orzo

If you’re a fan of creamy, cheesy, ranch-packed goodness, this crack chicken orzo is about to steal the show! It’s perfect on its own, or pair it with a crisp salad or a veggie side for a dinner everyone will rave about.

1. Combine: Preheat the oven to 350ºF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside. In a large bowl, add cream of chicken soup, softened cream cheese, and sour cream, and mix together until smooth.
2. Mix: Stir in chicken broth, ranch seasoning, uncooked orzo, cooked chicken, chopped or shredded, cooked and diced bacon, and 1.5 cups shredded cheese.
3. Transfer: Pour into the 9×13 pan and top with the remaining 1.5 cups of shredded cheese.
4. Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top crack chicken orzo with green onions and serve.

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Crack Chicken Orzo

Creamy crack chicken orzo made in one pot with tender chicken, ranch seasoning, crispy bacon, and melty cheese.

Course Dinner, main dish

Cuisine American

Keyword craack chicken orzo casserole, crack chicken orzo, crack ckicken orzo bake, crack orzo

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 788kcal

Author Alyssa Rivers

Ingredients

• 1 (10.5-ounce) can cream of chicken soup
• 1 (8-ounce) package softened cream cheese
• 8 ounces sour cream
• 3 cups chicken broth
• 1 (1-ounce) package ranch seasoning
• 16 ounces uncooked orzo
• 3 cups cooked chicken, chopped or shredded
• 1 cup cooked and diced bacon
• 3 cups shredded cheddar cheese divided
• green onions for garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
• In a large bowl, add 1 (10.5-ounce) can cream of chicken soup, 1 (8-ounce) package softened cream cheese, and 8 ounces sour cream, and mix until smooth.
• Stir in 3 cups chicken broth, 1 (1-ounce) package ranch seasoning, 16 ounces uncooked orzo, 3 cups cooked chicken, chopped or shredded, 1 cup cooked and diced bacon, and 1.5 cups shredded cheddar cheese.
• Pour into the baking dish and top with the remaining 1.5 cups shredded cheddar cheese.
• Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top with green onions and serve.

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through.
• Freezer: Wrap the baked and cooled casserole in plastic wrap and foil. Store in the freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven at 350ºF until heated through.
• Make Ahead: Mix all the ingredients except for the orzo and store in the refrigerator. When ready to bake the casserole, add the orzo to the filling and pour it into a baking dish. Top with cheese and bake as directed.

Nutrition

Calories: 788kcal | Carbohydrates: 50g | Protein: 38g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 151mg | Sodium: 1157mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1099IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 2mg

More of That ‘Crack’ Flavor That’s So Good

Dinner

Crack Chicken Tacos

40 minutes

Appetizers

Crack Corn Dip

15 minutes

Dinner

Crack Chicken Sliders

45 minutes

Dinner

Crack Chicken Pasta

30 minutes

You don’t need fancy ingredients to make something great, and this fried cabbage proves that! Bacon, cabbage, a little seasoning, and a hot skillet. That’s it. And it works every single time.

Fried Cabbage Ingredients

• Cabbage: Chop the cabbage into bite-sized pieces.
• Bacon: Frying the bacon first adds flavor to the cabbage!
• Granulated Sugar: A hint of sugar helps to balance the flavors and cut through any bitterness from the cabbage.
• Want a Little Heat? Add some red pepper flakes!

How to Make Fried Cabbage

This recipe comes together fast with just a few basic steps. Everything cooks in one skillet, making prep and cleanup nice and simple. I love using cabbage because it is cheap and naturally high in fiber. For another one-pan cabbage dish, make my Tuscan Melting Cabbage next.

1. Cook the Bacon: In a large skillet, add the diced bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Drain off most of the bacon grease, but leave about 2 tablespoons in the skillet to cook the onion and cabbage.
2. Cook the Onion and Cabbage: Add the sliced onion and cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
3. Season: Add granulated sugar, kosher salt, and black pepper, then cook for 2 minutes.
4. Serve: Add the cooked bacon back to the skillet, stir to combine, then serve the fried cabbage warm and enjoy!

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Southern Fried Cabbage

This one-pan fried cabbage is rich, savory, and slightly sweet. The bacon adds depth, the cabbage cooks down tender, and it’s ready in under 30 minutes.

Course Side Dish

Cuisine American

Keyword bacon fried cabbage, fried cabbage, fried cabbage recipe, southern fried cabbage

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 174kcal

Author Alyssa Rivers

Ingredients

• 6 slices diced thick-cut bacon
• ½ medium sliced yellow onion
• 6 cups chopped green cabbage
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon freshly ground black pepper or more to taste

Instructions

• In a large skillet, add 6 slices diced thick-cut bacon and cook until fried and crispy, about 7-8 minutes. Remove the bacon from the skillet and set it aside. Remove most of the bacon grease from the skillet, but leave 2 tablespoons of bacon grease to cook the onion and cabbage.
• Add ½ medium sliced yellow onion and 6 cups chopped green cabbage to the skillet. Cook and stir until the onion and cabbage are tender, about 8 minutes.
• Season with 1 teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, and cook for 2 minutes.
• Add the cooked bacon back to the skillet and stir to combine. Serve warm and enjoy!

Notes

Storage & Reheating Instructions

• In the Refrigerator: Store any cooled leftovers in an airtight container. They will keep for up to 4 days in the fridge.
• Reheating: To keep your cabbage from becoming soggy, I recommend reheating it over the stove on medium heat until warmed through.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 445mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg

More Cabbage Recipes

Cabbage is one of those veggies that goes a long way. It’s cheap, easy to cook, and works in so many meals! Here are a few more cabbage recipes to try next.

Recipe Skill Levels

Cabbage Roll Casserole

40 minutes

Dinner

Hungarian Cabbage Rolls

2 hours

Soup

Best Ever Beef and Cabbage Soup

1 hour 15 minutes

Side Dishes

Red Cabbage Slaw

5 minutes

My Texas Cowboy Stew actually fills up my always–hungry boys! That’s because it’s loaded with smoky bacon, spicy sausage, ground beef, and potatoes. They all simmer together in a rich broth for a hearty stew.

Texas Cowboy Stew Ingredients

• Bring on the HEAT! Use a medium or hot can of diced green chiles or add a few pinches of red pepper flakes to add some heat
• Topping Ideas: Top it with sour cream, avocado, shredded cheese, tortilla chips, or whatever you like!
• Sausage: Instead of smoked sausage, you can use kielbasa sausage.
• Broth Options: You can use chicken broth, veggie broth, or water. But, beef broth adds the richest flavor and goes best with the meat.
• Add-ins: Add extra beans or veggies like green beans, carrots, jalapeños, bell peppers, or black beans. If it gets too thick, stir in ½ cup more beef broth.

How To Make Texas Cowboy Stew

You are going to love this easy cowboy stew recipe! Pro tip: if you make this a day ahead, the flavors will deepen overnight! Then you can reheat for a quick and easy dinner the next day! Serve with a side of my sweet, fluffy corn bread!

1. Cook Bacon: Dice the bacon into small pieces, then add it to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
2. Cook Ground Beef: Add the ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes.
3. Add: Add the chopped onion, garlic, and sausage, and continue to cook until the onion is translucent and the sausage is browned.
4. Combine & Simmer: Lower to medium heat, then add the diced tomatoes, beans, green chilies, corn, potatoes, broth, cumin, chili powder, and cooked bacon to the pot. Season with salt and ground black pepper to taste. Once bubbling, reduce the heat to medium-low and cover the pot. Simmer Texas cowboy stew for 45 minutes to an hour, stirring occasionally.

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Texas Cowboy Stew

Smoky, beefy, and beyond easy! My Texas Cowboy Stew is the one-pot dinner every busy mom needs in her weeknight rotation.

Course Dinner, entree, Main Course, main dish

Cuisine American, Southern, Texan

Keyword Comfort Food, Cowboy Soup, Cowboy Stew, Cowboy Stew Recipe, fall recipes, Hearty Stew, soup recipes, Texas Cowboy Stew, Texas Cowboy Stew Recipe, Texas Soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 426kcal

Author Alyssa Rivers

Equipment

• 1 Large Pot or Dutch Oven

Ingredients

• 6 slices bacon
• 1 pound lean ground beef
• 1 cup diced onion about half a large onion
• 2 teaspoons minced garlic about 2 cloves
• 14 ounces smoked sausage sliced into ¼-inch thick rounds
• 1 (14.5-ounce) can diced tomatoes not drained
• 1 (15.5-ounce) can pinto beans drained and rinsed
• 1 (15-ounce) can black beans drained and rinsed
• 1 (14.5-ounce) can diced tomatoes and green chiles not drained
• 1 (15-ounce) can whole kernel corn drained
• 3 cups peeled and diced Yukon Gold potatoes about 2-3 medium potatoes cut into 1-inch pieces
• 2 ½-3 cups beef broth
• 2 teaspoons cumin
• 2 teaspoons chili powder
• salt to taste
• ground black pepper to taste

Instructions

• Dice 6 slices bacon into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
• Add 1 pound lean ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces smoked sausage, and continue to cook until the onion is translucent and the sausage is browned.
• Lower the heat to medium and add 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2 ½-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and reserved bacon to the pot. Season with salt and ground black pepper to taste.
• Once bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.

Video

Notes

Storing & Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
• Reheating: Thaw overnight in the fridge and warm on the stovetop until heated through.

Nutrition

Calories: 426kcal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1103mg | Potassium: 1086mg | Fiber: 8g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg

More Hearty Stews to Try!

Looking for more budget-friendly hearty stews? Make my Hobo Stew next and try these other favorites!

Dinner

Best Ever Slow Cooker Beef Stew

8 hours 15 minutes

Dinner

Beef Stew with Bacon

3 hours 35 minutes

Dinner

Guinness Beef Stew

1 hour 45 minutes

Dinner

Slow Cooker Corned Beef and Cabbage Stew

8 hours 20 minutes

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

Million Dollar Dip Ingredients

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

How to Make 5 Minute Million Dollar Dip

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

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

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5 Minute Million Dollar Dip

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

Course Appetizer

Cuisine American

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

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 people

Calories 312kcal

Author Alyssa Rivers

Equipment

• Utopia Kitchen Cooking Knives
• Fine dine Mixing Bowls

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

More Dips to Enjoy

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

Appetizers

Clam Dip

5 minutes

Dressings, Sauces, and Dips

Taco Dip

5 minutes

Appetizers

Creamy Boat Dip

10 minutes

Dressings, Sauces, and Dips

Fried Pickle Dip

15 minutes

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

Bacon-Wrapped Brussels Sprouts Ingredients

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

Bacon-Wrapped Brussels Sprouts Recipe

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

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

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Bacon Wrapped Brussels Sprouts

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

Course Appetizer, Side Dish, Snack

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 464kcal

Author Alyssa Rivers

Ingredients

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

Instructions

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

Video

Notes

Make Ahead, Storage & Reheating Instructions

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

Nutrition

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

More Brussels Sprout Recipes

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Smashed Brussels Sprouts

1 hour 10 minutes

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Maple Roasted Brussels Sprouts and Butternut Squash

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Perfect Sautéed Brussel Sprouts with Bacon

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Creamy Parmesan Garlic Brussels Sprouts

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

Loaded Baked Potato Dip Ingredients

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

How to Make Loaded Baked Potato Dip

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

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

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Loaded Baked Potato Dip

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

Course Appetizer, dip

Cuisine American

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

Prep Time 5 minutes minutes

chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 403kcal

Author Alyssa Rivers

Ingredients

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

Instructions

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

Notes

Storage and Serving Instructions

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

Nutrition

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

More Easy Dip Recipes

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Loaded Creamy Ranch Dip (Poolside Dip)

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Chili’s Copycat Skillet Queso

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Neiman Marcus Chicken Casserole is boujee on a budget. It’s creamy, comforting, and topped with a buttery, golden cracker crust. Inspired by a recipe from the iconic department store’s café, this casserole tastes amazing and comes together fast.

Neiman Marcus Chicken Casserole Ingredients

• Chicken: For super easy prep, grab a rotisserie chicken from the store. Just shred it and toss it into your casserole!
• Bacon: Precooked refrigerator bacon is convenient and tastes the best!

How to Make Neiman Marcus Chicken Casserole

It’s the chicken and cheesy, bacon loaded sauce for me! And, since it comes together so fast, you’ve got time to whip up some air fryer broccoli and easy garlic bread while it bakes.

1. Prepare: Preheat the oven to 375°F, then spray a 19×13-inch baking dish with cooking spray and set aside. In a large bowl, add the chicken, cream of chicken soup, sour cream, garlic powder, cheddar cheese, sliced green onions, almonds, and bacon, then stir to combine.
2. Spread: Spread the mixture evenly into the prepared baking dish.
3. Topping: In a small bowl, add 1 sleeve crushed Ritz crackers and ½ cup melted unsalted butter. Stir to combine, then sprinkle the cracker mixture over the casserole.
4. Bake: Bake for 40–45 minutes until bubbly. Garnish Neiman Marcus Chicken casserole with extra sliced green onions on top and enjoy!

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Neiman Marcus Casserole

Creamy, cheesy, and topped with buttery crackers, this easy Neiman Marcus-inspired casserole is easy and so delicious!

Course Dinner

Cuisine American

Keyword neiman marcus, neiman marcus casserole, neiman marcus chicken casserole recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 Servings

Calories 743kcal

Author Alyssa Rivers

Ingredients

• 4 cups cooked shredded chicken
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• ½ cup sliced green onions
• ½ cup slivered almonds
• 1 cup cooked and crumbled bacon
• 1 sleeve crushed Ritz crackers
• ½ cup melted unsalted butter

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
• In a large bowl, combine 4 cups cooked shredded chicken, 1 (10.5-ounce) can cream of chicken soup, 1 cup sour cream, 1 teaspoon garlic powder, 2 cups shredded cheddar cheese, ½ cup sliced green onions, ½ cup slivered almonds, and 1 cup cooked and crumbled bacon. Stir to combine.
• Spread the mixture evenly into the prepared baking dish.
• In a small bowl, add 1 sleeve crushed Ritz crackers and ½ cup melted unsalted butter. Stir to combine then sprinkle the cracker mixture over the casserole.
• Bake for 40–45 minutes until bubbly. Garnish with extra sliced green onions and crumbled bacon on top if you desire!

Video

Notes

Storing And Reheating Leftovers

Fridge: Store leftovers in an airtight container for 3–4 days.

Freeze: Let cool, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat.

Reheat: Bake at 350°F for 20–30 minutes or microwave individual servings.

Nutrition

Calories: 743kcal | Carbohydrates: 6g | Protein: 40g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 613mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1226IU | Vitamin C: 2mg | Calcium: 354mg | Iron: 2mg

More Easy, Cheesy, Chicken Casseroles

If you guys are fans of cheesy, chicken casseroles like me, then you’ll want to check out these fan favorite recipes below! For a link to all of my casseroles, click here.

Dinner

Crack Chicken Casserole

45 minutes

Dinner

The Very Best Poppy Seed Chicken Casserole

35 minutes

Dinner

Million Dollar Chicken Casserole

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Dinner

Swiss Chicken Bake

1 hour

I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and a dressing that brings it all together. It’s always a hit. Yeehaw!

Ingredients Needed

• Ground Beef: Substitute the ground beef with ground turkey or ground sausage if you prefer.
• Bacon: My favorite tip is to use precooked bacon! Just heat it in the microwave and boom, the bacon is done.
• Make it your own: If you want, you can switch up the meat, veggies, beans, or cheese based on what’s in your fridge.
• Add More Kick: Dice up more jalapeños or add a couple of shakes of cayenne pepper or hot sauce in your dressing!

How to Make Cowboy Pasta Salad

I love making pasta salads because they’re quick to throw together and satisfying. You probably already have everything you need in your fridge and pantry. The beauty of this recipe is that you can switch things up to use what you have!

1. Boil the Pasta: Cook the bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
2. Cook the Beef: In a large skillet, cook and brown the ground beef over medium-high heat, about 7-10 minutes, then season with salt and pepper to taste.
3. Combine: In a large bowl, combine the cooked pasta, cooked ground beef, cooked and crumbled bacon, halved grape tomatoes, corn, black beans, cubed cheddar cheese, red bell pepper, green onion, and jalapeno.
4. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, BBQ sauce, Worcestershire sauce, chili powder, and ground cumin. 
5. Dress the Salad: Pour the dressing over the pasta salad ingredients and then toss to combine.
6. Serve: Garnish with chopped cilantro and serve cowboy pasta salad immediately! If you’re not serving immediately, wait to add the dressing until right before serving.

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Cowboy Bacon Pasta Salad

Hearty and packed with protein, this bacon pasta salad combines savory beef, crisp veggies, and a creamy kick for a simple dinner or BBQ side.

Course Dinner, Side Dish

Cuisine American

Keyword cowboy bacon ranch pasta salad, cowboy pasta, cowboy pasta salad recipe

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 600kcal

Author Alyssa Rivers

Ingredients

Pasta Salad

• 1 (12-ounce) box bowtie pasta
• 1 pound lean ground beef
• salt and pepper to taste
• 1 cup cooked and crumbled bacon
• 1 cup halved grape tomatoes or cherry tomatoes
• 1 (14.5-ounce) can corn drained
• 1 (14.5-ounce) can black beans drained and rinsed
• 8 ounces cubed cheddar cheese
• 1 large diced red bell pepper
• 1 bunch chopped green onion
• 1 diced jalapeno
• chopped cilantro for garnish

Dressing

• 1¼ cups mayonnaise
• ½ cup bbq sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

Instructions

• Cook 1 (12-ounce) box bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
• In a large skillet, cook and brown 1 pound lean ground beef over medium-high heat, about 7-10 minutes. Season the beef with salt and pepper to taste.
• In a large serving bowl, combine the cooked pasta, cooked ground beef, 1 cup cooked and crumbled bacon, 1 cup halved grape tomatoes, 1 (14.5-ounce) can corn, 1 (14.5-ounce) can black beans, 8 ounces cubed cheddar cheese, 1 large diced red bell pepper, 1 bunch chopped green oniononion, and 1 diced jalapeno.
• In a medium bowl, whisk together 1¼ cups mayonnaise, ½ cup bbq sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
• Pour the dressing over the pasta salad ingredients and toss to combine.
• Garnish with chopped cilantro and serve immediately! If you're not serving immediately, wait to add the dressing until right before serving.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta absorbs dressing as it sits, so add a splash of extra dressing to revive it.

Nutrition

Calories: 600kcal | Carbohydrates: 12g | Protein: 24g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 860mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 32mg | Calcium: 228mg | Iron: 2mg

More Summer Pasta Salad Recipes To Try

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Tuscan Pasta Salad

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Elote Pasta Salad

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California Spaghetti Salad

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Creamy Green Goddess Pasta Salad

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