Best Appetizer Recipes with Pictures & Easy Appetizer Ideas! https://therecipecritic.com/appetizer-recipes/ Tried and True Recipes for Families | Food Blog Thu, 29 Jan 2026 21:37:36 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Best Appetizer Recipes with Pictures & Easy Appetizer Ideas! https://therecipecritic.com/appetizer-recipes/ 32 32 53477294 Lobster Roll Dip https://therecipecritic.com/lobster-roll-dip/ https://therecipecritic.com/lobster-roll-dip/#comments Tue, 03 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=330672 If you love a good lobster rolls, you’ll love it even more as a dip. Creamy, cheesy, and loaded with…]]>

If you love a good lobster rolls, you’ll love it even more as a dip. Creamy, cheesy, and loaded with tender lobster, serve it warm, grab some crackers or bread, and let the dipping begin!

Someone scooping lobster roll dip with a crostini.

Why We Can’t Get Enough

  • Rich, buttery lobster flavor: Sweet, tender lobster blends with creamy cheese and tangy lemon for a delicious bite.
  • Comfort in every scoop: Warm, melty, and perfectly cheesy, this dip feels like a fancy restaurant appetizer you can enjoy at home.
  • Everyone loves it! Easy to make, irresistible to everyone, and perfect for Valentine’s Day, winter nights, or using up lobster leftovers.

Lobster Roll Dip Ingredients

Overhead shot of labeled ingredients.
  • Lobster: You can use thawed frozen lobster, drained canned lobster, or freshly cooked lobster.
  • Lemon Juice: Fresh lemon juice gives the brightest flavor, but you can use bottled if that’s all you have.
  • Spicy! Add extra cayenne, hot sauce, or red pepper flakes to make it spicier.
  • Extra Cheesy: If you want it super cheesey, add 1–1½ cups more shredded cheese. You can use cheddar, Gruyère, or Monterey Jack.

How to Make Lobster Roll Dip

Get your baking dish ready, this lobster roll dip recipe comes together with just 10 minutes of prep and bakes into a bubbly, golden-topped snack. A few simple steps and you’ll have an impressive appetizer ready to serve straight from the oven.

  1. Make Base: Preheat the oven to 375ºF. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside. Mix the cream cheese, mayonnaise, and sour cream in a large bowl with a hand mixer until fully combined and smooth.
  2. Add Mix In’s: Stir in the shallot, lemon juice, lemon zest, garlic, mustard, paprika, cayenne pepper, and 1 cup of the cheddar.
  3. Bake: Gently stir in the lobster until evenly distributed throughout the dip. Taste and season with salt and pepper as needed. Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.
Cream cheese, sour cream, and mayonnaise all being mixed together with a hand mixer.
All of the rest of the ingredients added to the cream cheese mixture.
Lobster added to the dip mixture.

Alyssa’s Pro Tip

  • What to Serve It With: Serve this lobster roll dip warm with slices of baguette, crackers, kettle chips, or fresh veggies.
  • Serving Options: You can sprinkle crushed potato chips on top for extra crunch. If you prefer, skip the baking and serve it cold. You could even stir it into hot macaroni for an easy lobster mac and cheese.

Slow Cooker Instructions

  1. Combine: Add all of the ingredients except 1/2 cup of the cheese to a small slow cooker.
  2. Cook: Cook on LOW for 2 hours, stirring occasionally, until hot and bubbly.
  3. Add Cheese: Top with the remaining 1 cup of cheese during the last 15 minutes of cooking for a melty, golden finish.
Print

Lobster Roll Dip

Inspired by a classic lobster roll, this creamy lobster dip is an easy, indulgent appetizer everyone loves.
Course Appetizer, dip
Cuisine American, New England, Seafood
Keyword Cheesy Lobster Dip, creamy lobster dip recipe, dip recipes, hot dip recipe, Hot Lobster Dip, Lobster Dip, Lobster recipes, Lobster Roll Dip, Lobster Roll Dip Recipe, new england lobster roll, new england lobster roll dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 289kcal
Author Alyssa Rivers

Equipment

  • 1 (1-2) quart baking dish or pie pan or oven-safe skillet

Ingredients

  • 1 pound cooked, chopped lobster meat
  • 8 ounces softened cream cheese
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • ¼ cup minced shallot about 1 large shallot
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper more or less to taste
  • 1 ½ cup shredded cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • sliced green onions or chives for garnish, if desired

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside.
  • Mix 8 ounces softened cream cheese, ⅓ cup mayonnaise, and ⅓ cup sour cream in a large bowl with a hand mixer until fully combined and smooth.
  • Stir in ¼ cup minced shallot, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, and 1 cup of the 1 ½ cup shredded cheddar cheese.
  • Gently stir in 1 pound cooked, chopped lobster meat until evenly distributed throughout the dip. Taste and season with salt and ground black pepper as needed.
  • Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese.
  • Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.

Notes

Storing, Reheating, & Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat in a 350°F oven for 10–15 minutes, adding time as needed, until heated through, lightly browned on top, and bubbling around the edges.
  • Make Ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 5–10 minutes if needed, until heated through and bubbly.
 
 

Nutrition

Calories: 289kcal | Carbohydrates: 5g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 365mg | Potassium: 140mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 0.3mg
Top down shot of the lobster roll dip all baked, and cheesy and perfect!

More Warm Dip Recipes

Warm, cheesy dips like this one are the best. They’re easy to make, always a hit, and perfect for snacking while watching the big game. Here are a few other dips my family loves!

]]> https://therecipecritic.com/lobster-roll-dip/feed/ 1 330672 Hot Reuben Dip https://therecipecritic.com/hot-reuben-dip/ https://therecipecritic.com/hot-reuben-dip/#respond Thu, 29 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=331211 Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with…]]>

Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with corned beef and sauerkraut, and the perfect way to turn St. Patrick’s Day leftovers into something everyone fights over.

Overhead shot of hot reuben dip baked up to perfection!

Why This Is Worth Every Scoop

  • Deli Flavors: It tastes just like a classic Reuben sandwich, with corned beef, Swiss, creamy richness, and just enough tang, all in scoopable form.
  • Leftover Hero: Perfect way to use up leftover corned beef after St. Patrick’s Day, turning it into a warm, shareable appetizer.
  • Fan Favorite: If you have sauerkraut fans in your house, you have to make this dip!

Hot Reuben Dip Ingredients

Overhead shot of labeled hot reuben dip ingredients.
  • Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
  • Sauerkraut Tips: Drain the sauerkraut well and rinse if you like a milder flavor. Make sure to pat dry to prevent too much liquid in the dip.
  • Sour Cream Swaps: You can use Mayonnaise instead of sour cream. Swap thousand island for Russian dressing.

How to Make Hot Reuben Dip

This corned beef dip is the perfect appetizer for anyone who loves sauerkraut and bold Reuben flavor! Eat it with toasted rye bread, rye chips, or rye crackers!

  1. Prep: Preheat the oven to 400°F, then lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray. In a large bowl, add softened cream cheese, sour cream, and Thousand Island dressing. Beat with a hand mixer until smooth.
  2. Add: Add chopped corned beef, shredded Swiss cheese, sauerkraut, and black pepper.
  3. Combine: Stir everything together until evenly combined.
  4. Bake: Spread into the prepared dish, and bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Cream cheese, sour cream and thousand island dressing being beaten with a hand mixer in a mixing bowl.
Sauerkraut, corned been and Swiss cheese added to the mixture.
All of the ingredients combined.
All of the dip ingredients added to a baking dish.

Hot Reuben Dip Slow Cooker Instructions

  1. Add: Add all ingredients to the crockpot. and
  2. Combine: Stir to combine.
  3. Cook: Cook on HIGH for 1 ½ – 2 hours or LOW for 3-4 hours.
Print

Hot Reuben Dip

All the flavors of a classic Reuben sandwich baked into a warm, scoopable dip that’s perfect for sharing.
Course Appetizer, dip
Cuisine American
Keyword corned beef dip, hot reuben dip, reuben dip, reuben dip recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 204kcal
Author Alyssa Rivers

Ingredients

  • 1 (8-ounce) package softened cream cheese
  • ½ cup sour cream
  • ⅓ cup thousand island dressing or Russian dressing
  • 8 ounces chopped corned beef or pastrami
  • 1 ½ cups shredded Swiss cheese
  • ¾ cup sauerkraut rinsed, drained, and patted dry
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
  • In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
  • Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
  • Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
  • Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in the oven, covered, until warm and bubbly.
  • Make ahead: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to serve. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, and add an extra 5 to 10 minutes to the baking time if needed.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 443mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg
Someone scooping a bite of hot Reuben dip.

More Ways To Use Corned Beef

If you’re looking for more ways to use up corned beef, I’ve got you covered!

]]> https://therecipecritic.com/hot-reuben-dip/feed/ 0 331211 Crockpot Grape Jelly Little Smokies https://therecipecritic.com/crockpot-grape-jelly-little-smokies/ https://therecipecritic.com/crockpot-grape-jelly-little-smokies/#comments Wed, 28 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=330532 If you’re hosting anything and need a quick appetizer, these crockpot grape jelly little smokies are it. Dump everything in…]]>

If you’re hosting anything and need a quick appetizer, these crockpot grape jelly little smokies are it. Dump everything in the slow cooker, walk away, and come back to glossy, flavorful sausages that people hover around all night.

Crockpot grape jelly little smokies in a slow cooker with a large wooden spoon.

Why You’ll Wish You Made a Double Batch

  • Always a Crowd Favorite! These little smokies disappear fast. Kids love them, adults hover over them, and someone always asks for the recipe.
  • Perfect For Any Occasion. Game day, holidays, potlucks, or last-minute guests. This recipe works every single time!
  • Sweet Savory Balance! The grape jelly and sauce combo sounds odd, but it creates an addictive glaze that is so good! Want the original little smokies recipe? Click here.

Crockpot Little Smokies Ingredients

Overhead shot of labeled crockpot grape jelly little smokies.

How to Make Crockpot Grape Jelly Little Smokies

These crockpot grape jelly little smokies have always been my go-to! They are so easy and literally everyone loves them. Making them in a crockpot makes them even easier and more game day, party ready! They are easy to keep warm and serve up with some stuffed mushrooms, deviled eggs, and million dollar dip!

  1. Add: To a crockpot, add grape jelly, chili sauce or BBQ sauce, and little smokies.
  2. Cook: Stir to combine. Put the lid on your slow cooker and cook on HIGH for 1 1/2 hours or LOW for 3 hours.
All of the ingredients added to a crockpot.
Everything mixed together ready to cook.

Alyssa’s Pro Tip

Want a thicker sauce? Once the little smokies are cooked, stir in a slurry of 1 tablespoon of cornstarch and 1 tablespoon of water. Let it cook for about 5 minutes until the sauce thickens and coats the smokies.

Stovetop Grape Jelly Little Smokies

  1. Add: Add the little smokies to the saucepan and then stir in the grape jelly and chili sauce.
  2. Cover: Cover the saucepan with a lid and set your stove to medium heat.
  3. Simmer: Let simmer for about 10-15 minutes, until heated through.
Print

Crockpot Grape Jelly Little Smokies

These crockpot grape jelly little smokies are sweet, savory, and coated in a sticky glaze that everyone loves.
Course Appetizer
Cuisine American
Keyword crockpot bbq little smokies, crockpot grape jelly little smokies, crockpot grape jelly little smokies recipe, crockpot little smokies, slowcooker grape jelly little smokies
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 12 servings
Calories 327kcal
Author Alyssa Rivers

Ingredients

  • 1 cup grape jelly
  • 1 (12-ounce) Jar chili sauce or favorite BBQ sauce about 1 ½ cups
  • 2 (14-ounce) packages little smokies

Instructions

  • To a crockpot, add 1 cup grape jelly, 1 (12-ounce) Jar chili sauce or favorite BBQ sauce, and 2 (14-ounce) packages little smokies and stir to combine.
  • Cover and cook on high for 1 ½ hours or low for 3 hours.

Notes

Storage & Reheating Instructions
  • Fridge: Once cooled, store in an airtight container in the fridge for 3-4 days.
  • Reheat: Reheat on the stove over medium heat until the sauce is bubbling and the little smokies are heated through.
  • Freezer: Freeze in a freezer-safe airtight container for up to 2 months.

Nutrition

Calories: 327kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 977mg | Potassium: 202mg | Fiber: 1g | Sugar: 24g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
Cowl of crockpot grape jelly little smokies with a toothpick, ready to serve.

More Amazing Appetizers To Try

]]> https://therecipecritic.com/crockpot-grape-jelly-little-smokies/feed/ 1 330532 Mississippi Sin Dip https://therecipecritic.com/mississippi-sin-dip/ https://therecipecritic.com/mississippi-sin-dip/#comments Mon, 26 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=328409 This Mississippi sin dip is pure comfort-food goodness. Creamy, cheesy, a little smoky, and baked into a loaf of French…]]>

This Mississippi sin dip is pure comfort-food goodness. Creamy, cheesy, a little smoky, and baked into a loaf of French bread. It’s one of those dips everyone keeps going back for!

Overhead shot of Mississippi sin dip surrounded by crackers.

Why This Dip is Dangerous!

  • Built-in bread bowl magic: Baking the dip right inside a crusty French loaf keeps everything warm, melty, and perfectly scoopable.
  • Ultra-creamy, extra cheesy: Softened cream cheese, sour cream, and sharp cheddar melt together into the richest, dreamiest dip.
  • A hit at any party: Easy to prep, impossible to ignore, and always the first thing gone at gatherings, game days, and holidays.

Mississippi Sin Dip Ingredients

Overhead shot of labeled Mississippi sin dip ingredients.
  • Swap the Bread Bowl: You can bake the dip in a 9×9-inch dish instead of a loaf. It’s just as melty and delicious.
  • Whip the Cream Cheese: Softened cream cheese whipped until smooth makes the filling extra creamy and light.
  • Cheese Swap: For a slightly different flavor, use Monterey Jack or Pepper Jack cheese!
  • Spice It Up: Add diced jalapeño, a pinch of cayenne, or red pepper flakes for a little heat in your dip.
  • Use Leftovers: This dip is a great way to use leftover holiday ham, canned ham, sausage, or even bacon.

How to Make Mississippi Sin Dip

This cheesy Mississippi sin dip recipe is perfect anytime you’re craving something melty and delicious. With simple ingredients and a warm bread bowl, it’s a showstopper.

  1. Prep the Bread: Preheat the oven to 350ºF, then cut the top off of 1 loaf of French bread. Hollow out the loaf by removing some of the bread to create enough space for the filling. Leave enough bread on the sides and the bottom so it is sturdy enough. Save the top of the bread and the extra bread pieces for dipping later.
  2. Beat: In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy.
  3. Cheese Mixture: Mix in sour cream, shredded sharp cheddar cheese, finely diced ham, Worcestershire sauce, onion powder, garlic powder, black pepper, 1-2 dashes hot sauce, and green onions.
  4. Assemble and Bake: Spoon the filling into the hollowed-out loaf of bread. Sprinkle more cheese on top if desired. Wrap the bread loosely in aluminum foil and bake for 30 minutes. Uncover the top of the loaf and bake for an additional 15 minutes, until the cheese is melted and the filling is bubbly. Sprinkle the Mississippi sin dip with green onions if desired and serve.
Loaf of french bread cut in half the long way and the bread pulled out of the middle.
Someone using a had mixer to beat the cream cheese.
Dip ingredients all added to the softened and whipped cream cheese.
Dip added to the loaf of french bread and then topped with cheese.

Alyssa’s Pro Tip

How to Serve Mississippi Sin Dip: Warm with tortilla chips, crusty bread, crostini, crackers, pretzels, or veggies. Finish with green onions, parsley, or crumbled bacon.

Mississippi Sin Dip Crockpot Instructions

  1. Mix: Combine the dip ingredients in a large bowl. 
  2. Add: Instead of adding to a bread bowl, place it in a 4-quart or smaller slow cooker. 
  3. Cook: Cover and heat on low for 1½-2 hours or high for 30 minutes, stirring occasionally, until everything is melted.
Print

Mississippi Sin Dip

My Mississippi Sin Dip is warm, creamy, and packed with cheesy, savory flavor. An easy party dip that’s perfect for game day, holidays, or any gathering.
Course Appetizer, dip
Cuisine American
Keyword hot ham and cheese dip, mississippi sin dip, mississippi sin dip recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 234kcal
Author Alyssa Rivers

Ingredients

  • 1 (16-ounce) loaf French bread
  • 1 (8-ounce) package softened cream cheese
  • 1 (8-ounce) container sour cream 1 cup
  • 2 cups shredded sharp cheddar
  • 1 cup finely diced ham
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1-2 dashes hot sauce optional
  • 3 sliced green onions

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Cut the top off of 1 (16-ounce) loaf French bread. Hollow out the loaf by removing some of the bread to create enough space for the filling. Leave enough bread on the sides and the bottom so it is sturdy enough. Save the top of the bread and the extra bread pieces for dipping later.
  • In a large bowl, beat 1 (8-ounce) package softened cream cheese until light and fluffy. Mix in 1 (8-ounce) container sour cream, 2 cups shredded sharp cheddar, 1 cup finely diced ham, 1 teaspoon Worcestershire sauce, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, 1-2 dashes hot sauce, and 3 sliced green onions.
  • Spoon the filling into the hollowed-out bread loaf. Sprinkle more cheese on top if desired. Wrap the bread loosely in foil and bake for 30 minutes. Uncover the top of the loaf and bake for an additional 15 minutes, until the cheese is melted and the filling is bubbly. Sprinkle with green onions if desired and serve.

Video

Notes

Storage, Reheating, and Make Ahead
  • Fridge: Store leftovers in an airtight container for up to 3 days. 
  • Freezer: Not recommended; the bread and dairy will not thaw well.
  • Reheat: Warm in the oven at 325°F until heated through or microwave in 30-second increments, stirring between each.
  • Make Ahead: Assemble the filling up to 24 hours in advance and refrigerate. Add the filling to the bread loaf or baking dish and bake just before serving.
  •  

Nutrition

Calories: 234kcal | Carbohydrates: 3g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 471mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 0.3mg
Someone scooping a bite of Mississippi sin dip from the loaf.

More of My Favorite Dips to Try

]]> https://therecipecritic.com/mississippi-sin-dip/feed/ 1 328409 Louisiana Shrimp Dip https://therecipecritic.com/louisiana-shrimp-dip/ https://therecipecritic.com/louisiana-shrimp-dip/#comments Wed, 21 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=328567 My Louisiana shrimp dip is rich, savory, and full of flavor without feeling heavy. You can serve it warm or…]]>

My Louisiana shrimp dip is rich, savory, and full of flavor without feeling heavy. You can serve it warm or cold. It has the perfect creamy texture, and all those bold Louisiana flavors really come together.

This Is How You Do Shrimp Dip

  • Balanced Louisiana flavor: Cajun or Creole seasoning, lemon juice, and Worcestershire add a little tang without overpowering the shrimp.
  • Sweetness: Shallots keep the dip mild and slightly sweet, which lets the shrimp shine.
  • Perfect Texture: Butter is my secret ingredient for the best, creamy, spreadable texture.

Louisiana Shrimp Dip Ingredients

  • Seasoning: You can use Creole or Cajun seasoning, depending on what you have on hand and which one you prefer.
  • Like it spicy? Add a few teaspoons of your favorite hot sauce, or ¼-½ teaspoon cayenne pepper.
  • Bell Pepper: You can use red, yellow, or orange bell peppers to avoid the bitterness of green ones.
  • Shrimp Size: I like to use smaller shrimp for this recipe, either small or medium, but you can use whichever size shrimp you prefer.

How to Make Louisiana Shrimp Dip

Dips just make me happy. And the flavors in this Louisiana shrimp dip are so satisfying. Make this dip for your next get together or game day for an easy, delicious appetizer.

  1. Cook Veggies: Preheat the oven to 375°F. Then heat an 8″ or 10″ oven safe skillet over medium heat and add the butter. Once melted, add shallot and red bell pepper, then cook for 3-4 minutes, until softened.
  2. Cook Shrimp: Add shrimp, Cajun seasoning, and minced garlic to the skillet and cook for 2 minutes, until the shrimp are pink and cooked through. Remove to a plate or bowl and reserve.
  3. Make Sauce: Add cream cheese, sour cream, fresh lemon juice, and Worcestershire sauce to the skillet. Stir and cool until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
  4. Combine: Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
  5. Bake: Transfer the skillet to the oven, then bake for 10-15 minutes. Bake until the top is lightly golden brown and bubbling around the edges.
  6. Serve: Garnish with sliced green onions, then serve the Louisiana Shrimp Dip immediately.

Alyssa’s Pro Tip

Print

Louisiana Shrimp Dip

Creamy Louisiana shrimp dip with buttery shrimp, Cajun seasoning, and a bright hit of lemon and Worcestershire.
Course Appetizer, dip
Cuisine American, cajun, creole, louisiana, Southern
Keyword 5 minute million dollar dip recipe, appetizer dip, cajun shrimp dip, fat tuesday recipes, hot dip recipe, hot shrimp dip, Louisiana Shrimp Dip, Louisiana Shrimp Dip recipe, mardi gras, mardi gras recipes, super bowl recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 240kcal
Author Alyssa Rivers

Equipment

  • 1 oven-safe 8 or 10-inch skillet

Ingredients

  • ¼ cup salted butter
  • ½ cup minced shallot about 1 large shallot
  • 1 cup diced red bell pepper about 1 bell pepper
  • 1 pound chopped small raw shrimp peeled and deveined
  • 1 tablespoon minced garlic about 3 large cloves
  • 1 tablespoon Cajun seasoning or Creole seasoning
  • 8 ounces softened cream cheese
  • ½ cup sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • salt to taste
  • ground black pepper to taste
  • sliced green onions for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Heat an 8 or 10-inch oven-safe skillet over medium heat and add ¼ cup salted butter. Once melted, add ½ cup minced shallot and 1 cup diced red bell pepper. Cook for 3-4 minutes, until softened.
  • Add 1 pound chopped small raw shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon minced garlic to the skillet and cook for 2 minutes, until the shrimp is pink and cooked through. Remove to a plate or bowl and reserve.
  • Add 8 ounces softened cream cheese, ½ cup sour cream, 2 tablespoons fresh lemon juice, and 2 teaspoons Worcestershire sauce to the skillet. Stir and cook until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
  • Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
  • Transfer the skillet to the oven and bake for 10-15 minutes, until the top is lightly golden brown and bubbling around the edges.
  • Garnish with sliced green onions and serve immediately.

Notes

Storage, Reheating & Make Ahead Instructions
  • Fridge: This dip is best fresh, since reheated shrimp can turn rubbery. If needed, store leftovers in an airtight container for up to 3 days.
  • Reheat: Reheat in a 375°F oven for 10–15 minutes, until heated through. Avoid the microwave.
  • Freezer: Not recommended.
  • Make Ahead: Prepare the dip without the shrimp and refrigerate for up to 24 hours. Just before serving, warm the dip, cook the shrimp, and stir them in.

Nutrition

Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 250mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1766IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 1mg

More Delicious Seafood Dips

]]> https://therecipecritic.com/louisiana-shrimp-dip/feed/ 1 328567 Slow Cooker Bourbon Meatballs https://therecipecritic.com/slow-cooker-bourbon-meatballs/ https://therecipecritic.com/slow-cooker-bourbon-meatballs/#respond Sat, 17 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=329551 Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them…]]>

Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them perfect for an appetizer or a simple dinner with just 10 minutes of prep.

Someone taking a large wooden spoon and scooping a few slow cooker bourbon meatballs out of the crockpot.

The Secret Sauce Behind These Bites

  • Big Flavor, Zero Fuss: Using frozen meatballs and a simple sauce, makes this recipe so easy and the best thing to whip up on busy nights!
  • Made for Any Moment: Serve them with toothpicks for parties or game days with my hot corn dip and chicken wings, or spoon them over rice for an easy, weeknight dinner.
  • Sweet & Savory Perfection: The bourbon-infused sauce has the perfect balance of rich, tangy, and sweet!

Slow Cooker Bourbon Meatball Ingredients

Overhead shot of labeled ingredients.
  • Meatballs: Frozen meatballs make this recipe so EASY! Make my homemade meatballs if you prefer. Frozen meatballs can release excess moisture as they cook. You can thaw them first if you prefer.
  • Bourbon: If you don’t want to use bourbon, you can use apple juice or apple cider instead!
  • Make it Spicy: Garnish your meatballs with red pepper flakes before serving for a kick of spice!

How to Make Slow Cooker Bourbon Meatballs

Whether you’re making these for a party or serving them over mashed potatoes for an easy dinner, the process is quick and hands-off. Follow the simple steps below and let the slow cooker work its magic.

  1. Add Meatballs: Spray the inside bowl of a slow cooker with non-stick cooking spray. Place the frozen meatballs in the bottom of the slow cooker.
  2. Whisk Sauce: In a medium bowl, add the bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic. Whisk until combined, and the sugar is dissolved.
  3. Add Sauce and Cook: Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated. Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
  4. Thicken Sauce: In the last hour of cooking, combine the cornstarch and water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens. Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.
Frozen meatballs added to the bottom of the crockpot.
All of the sauce ingredients all whisked together in a bowl.
Someone pouring the sauce over the top of the meatballs.
Someone adding the cornstarch slurry to the crockpot.

Can I Make These on the Stovetop?

Yes! If you’re short on time, the stovetop is a great option!

  1. Add the frozen meatballs and the bourbon sauce mixture to a large saucepan.
  2. Stir to coat the meatballs with sauce, then cover the saucepan with a lid.
  3. Simmer over medium heat for 15-20 minutes, or until heated through.
  4. Serve and enjoy!
Print

Slow Cooker Bourbon Meatballs

Sweet and saucy slow cooker bourbon meatballs made with frozen meatballs for an easy, hands-off recipe. Perfect for game day, holidays, or weeknights.
Course Appetizer
Cuisine American
Keyword crock pot bourbon meatballs, slow cooker bourbon meatballs recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 138kcal

Ingredients

  • 1 (26-ounce) bag frozen meatballs precooked
  • ⅓ cup bourbon apple juice or apple cider
  • ½ cup brown sugar
  • ⅓ cup honey
  • ½ cup low-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 cloves minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Spray the inside bowl of a slow cooker with non-stick cooking spray. Place 1 (26-ounce) bag frozen meatballs in the bottom of the slow cooker.
  • In a medium bowl, add ⅓ cup bourbon, ½ cup brown sugar, ⅓ cup honey, ½ cup low-sodium soy sauce, 1 tablespoon Worcestershire sauce, and 2 cloves minced garlic. Whisk until combined, and the sugar is dissolved.
  • Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated.
  • Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
  • In the last hour of cooking, combine 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens.
  • Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.

Notes

Storage & Reheating 
  • Refrigerator: Once your meatballs have cooled, place them in an airtight container in the fridge. They will keep for 3-4 days.
  • Reheating: You can reheat these on the stove. Place them in a saucepan and heat on medium until the meatballs are hot and the sauce is bubbling.
 

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 606mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Someone using a toothpick to pick up a slow cooker bourbon meatball out of a bowl.

More Easy Slow Cooker Meatball Recipes

Here are some more saucy meatball recipes for you to check out! Let me know which ones are your favorites!

]]> https://therecipecritic.com/slow-cooker-bourbon-meatballs/feed/ 0 329551 Egg Roll in a Bowl https://therecipecritic.com/egg-roll-in-a-bowl/ https://therecipecritic.com/egg-roll-in-a-bowl/#comments Wed, 24 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=186463 If you haven’t tried egg roll in a bowl yet, you’re in for a treat. Everything you love inside of…]]>

If you haven’t tried egg roll in a bowl yet, you’re in for a treat. Everything you love inside of an egg roll in a lighter, healthier, no-wrapper version! It’s ready in 15 minutes, making it a perfect weeknight dish!

Serving portion of egg roll in a bowl with chopsticks.

Why This Recipe Is My Go-To Weeknight Dinner

  • Experience: I’m an egg-roll superfan who’s tested every shortcut and variation, from air-fryer egg rolls to this faster, lighter bowl version.
  • Speed: This is my real go-to on rushed nights. A 15-minute dinner that feeds the whole family without wrapping or frying anything.
  • Flexibility: I built this recipe to be customizable. Swap veggies, proteins, or seasonings, and it still delivers the classic egg-roll flavor you’re craving.

Egg Roll In A Bowl Ingredients

Overhead shot of labeled egg roll in a bowl ingredients.
  • Ground Meat: Use ground chicken, ground pork, or ground beef as an alternative to the ground turkey!
  • Coleslaw Mix: A premade mix makes it easy, but you can use shredded cabbage and matchstick carrots if you prefer.
  • Veggies: Finely diced mushrooms keep the turkey juicy and boost flavor, and you can add even more color and nutrition with bell peppers, snow peas, or bok choy. Use whatever you love.
  • Protein Swaps: Use ground turkey, chicken, or pork; all work well. For a vegan version, skip the meat and add more veggies.
  • Want a little heat? Add some sriracha or red pepper flakes.

Egg Roll In A Bowl Recipe

When I am too tired to think of something to make, this is what I go for. Easy, fast, filling, and a decently healthy option! My kids love it, and it makes great leftovers for lunches throughout the week.

  1. Cook Onion & Garlic: In a large skillet or wok, heat sesame oil over medium-high heat. Add minced onion and cook until translucent. Add minced garlic and fresh grated ginger, and cook for an additional 30 seconds.
  2. Cook Ground Turkey: Add ground turkey and cook for 7-8 minutes until browned.
  3. Add Coleslaw: Add coleslaw mix and stir well until the coleslaw starts to soften.
  4. Add Soy Sauce & Salt & Pepper: Add soy sauce and hoisin sauce, then mix to combine. Season to taste with salt and pepper, and garnish with green onions.
Onions, garlic and fresh ginger added to a skillet.
Ground turkey added to the skillet to brown.
Coleslaw mix added to the skillet to cook down.
Soy sauce being poured over the coleslaw and turkey mixture.

Alyssa’s Pro Tip

Serve Egg Roll in a Bowl Over Rice: If I want this meal to be more filling and go a little farther, I serve it over rice. My kids love it over rice!

Print

Egg Roll In A Bowl

A lighter, no-wrapper take on classic egg roll flavor, ready in about 10 minutes. Healthy, customizable, and perfect for busy weeknights or meal prep.
Course Dinner
Cuisine Asian American
Keyword deconstructed egg roll, egg roll in a bowl, egg roll in a bowl recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 201kcal
Author Alyssa Rivers

Ingredients

  • 2 teaspoons sesame oil
  • ½ cup minced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh grated ginger or 1 teaspoon dried ginger
  • 1 pound ground turkey
  • 1 (14-ounce) bag prepared coleslaw mix
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • ¼ cup chopped green onions
  • salt and pepper to taste

Instructions

  • In a large skillet or wok, heat the 2 teaspoons sesame oil over medium-high heat. Add the ½ cup minced onion and cook until translucent. Add 2 teaspoons minced garlic and 1 tablespoon fresh grated ginger, and cook for an additional 30 seconds.
  • Add 1 pound ground turkey and cook for 7-8 minutes until browned.
  • Add 1 (14-ounce) bag prepared coleslaw mix and stir well until the coleslaw starts to soften.
  • Add ¼ cup soy sauce and 2 tablespoons hoisin sauce and mix to combine.
  • Season to taste with salt and pepper to taste and garnish with ¼ cup chopped green onions

Video

Notes

Storage & Reheating Instructions
  • Refrigerate: Cool completely, then store in an airtight container for 4–5 days.
  • Reheat: Warm in the microwave, covering with a damp paper towel to keep the meat and veggies from drying out.

Nutrition

Calories: 201kcal | Carbohydrates: 11g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 1000mg | Potassium: 520mg | Fiber: 1g | Sugar: 5g | Vitamin A: 94IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg
Egg roll in a bowl all cooked and ready to serve.

Yummy Egg Roll Recipes To Try

I definitely love my egg rolls! They are so fun to make and full of flavor. A few that I love right now are Air Fryer Avocado Egg Rolls, or these yummy Philly Cheesesteak Egg Rolls, and these fun Strawberry Cheesecake Egg Rolls for dessert!

]]> https://therecipecritic.com/egg-roll-in-a-bowl/feed/ 9 186463 Bourbon Shrimp https://therecipecritic.com/bourbon-shrimp/ https://therecipecritic.com/bourbon-shrimp/#comments Mon, 22 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=325194 Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick,…]]>

Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze that makes this appetizer (or weeknight dinner!) totally irresistible.

Bowl of bourbon shrimp on a bed of rice.

Why You’ll Fall in Love with Every Bite

  • Signature Bourbon Flavor: If you loved the chicken version, this shrimp delivers the same sweet-savory bourbon flavor, caramelized in the skillet for a glossy, bourbon-kissed bite.
  • Brown Sugar Over Honey: I skip honey and use brown sugar for a richer caramel flavor that pairs better with bourbon.
  • Cornstarch for the Perfect Coat: I use a little cornstarch to thicken the sauce just enough so it clings to the shrimp!

Ingredients for Bourbon Shrimp

Overhead shot of labeled ingredients.
  • Bourbon Substitute: If you don’t have bourbon or don’t want to use bourbon, then you can use apple cider instead!
  • Alcohol Cooks Off: The bourbon’s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.
  • Tails Optional: Keep tails on for appetizers; remove them for an entrée.
  • Serving Options: Serve the bourbon shrimp as a party appetizer, pile it over rice or noodles for dinner, or tuck it into lettuce wraps.

How to Make Bourbon Shrimp

This recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You’ll love how easy it is to get restaurant-quality shrimp right at home!

  1. Marinate in the Sauce: Add bourbon, soy sauce, brown sugar, and minced garlic to a large ziplock bag. Close the bag and mash it around to combine. Add peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.
  2. Cook: Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.
  3. Simmer the Sauce: Add the marinade to the skillet and bring to a boil. Meanwhile, combine cornstarch and water in a small bowl to make a slurry.
  4. Thicken and Coat Shrimp: Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then garnish the bourbon shrimp with sliced green onions and serve immediately.
A ziplock bag with marinade and shrimp in side.
Shrimp cooking in a skillet.
Marinade on the stove top simmering.
Cornstarch slurry being added to the marinade.

Alyssa’s Pro Tip

Marinate Carefully: Shrimp are delicate, and too much time in an acidic marinade can turn them rubbery. Aim for 30 minutes; one hour max.

Print

Bourbon Shrimp

Sweet-savory bourbon shrimp with a glossy, caramelized sauce, inspired by the chicken version you love.
Course Appetizer, Dinner, entree, Main Course, main dish
Cuisine American, Asian, Asian American
Keyword Bourbon Glazed Shrimp, Bourbon Shrimp, Bourbon Shrimp Recipe, brown sugar bourbon shrimp, easy shrimp recipe, Shirmp, Shrimp appetizer, shrimp recipe
Prep Time 10 minutes
Cook Time 10 minutes
marinating time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 154kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ pounds peeled and deveined shrimp I used medium shrimp, but large or jumbo will work
  • ¼ cup bourbon
  • ½ cup low-sodium soy sauce
  • ¼ cup packed brown sugar
  • 1 tablespoon minced garlic about 3 cloves
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • sliced green onions for garnish

Instructions

  • Add ¼ cup bourbon, ½ cup low-sodium soy sauce, ¼ cup packed brown sugar, and 1 tablespoon minced garlic to a large ziplock bag. Close the bag and mash it around to combine.
  • Add 1 ½ pounds peeled and deveined shrimp to the bag and refrigerate to marinate for 30 minutes to an hour.
  • Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.
  • Add the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.
  • Add the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch and 1 tablespoon water in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.
  • Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions and serve immediately.

Notes

Storage Instructions
  • Fridge: Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.
  • Freezer: Not recommended.
  • Make Ahead: The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.

Nutrition

Calories: 154kcal | Carbohydrates: 12g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1410mg | Potassium: 221mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 204IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1mg
Someone using a wooden spoon to take a scoop of bourbon shrimp out of the skillet.

More Tasty Marinade Recipes

]]> https://therecipecritic.com/bourbon-shrimp/feed/ 2 325194 Green Chile Dip https://therecipecritic.com/green-chile-dip/ https://therecipecritic.com/green-chile-dip/#respond Wed, 17 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=324262 This green chile dip is warm, creamy, and so easy! The best part is, you get to control the heat!…]]>

This green chile dip is warm, creamy, and so easy! The best part is, you get to control the heat! I’m telling you, the flavor hits bigger than the ingredient list! Make this for your next get-together, or let’s be real, lunch!

Someone scooping a bit of green chile dip onto a chip.

Why This Dip Delivers!

  • Technique: I use the steps that actually matter! Always soft cream cheese, freshly shredded cheddar, and heat levels that stay balanced.
  • Ingredients: I keep it practical. Hatch is great, but any green chile works, and Greek yogurt swaps in easily to suit your taste and dietary needs.
  • Real-life ease: Simple ingredients, fast method, and a dip that fits any occasion.

Green Chile Dip Ingredients

Overhead shot of labeled green chile dip ingredients.
  • Cheese: Shred your own cheese for the smoothest melt and to avoid the gritty finish pre-shredded blends can bring.
  • Chiles: Hatch chiles are just green chiles grown in Hatch, New Mexico, which gives them a smokier, slightly buttery flavor. Nice if you have them, but any green chile works for this recipe.
  • Cream Cheese: Let rest at room temperature for about two hours, or microwave diced pieces for 15–20 seconds to soften.
  • Sour Cream Swap: Plain Greek yogurt works beautifully in place of sour cream.
  • Heat: Choose mild, medium, or hot chiles depending on how fiery you want the dip.

How to Make Creamy Green Chile Dip

Making green chile dip is great as an after-school snack, for holiday parties, or a game day appetizer. If you like a hot dip, you can also try my Chicken Alfredo dip or my Cheesy Garlic Bread Dip. They all use simple ingredients but taste amazing!

  1. Prep & Mix: Preheat the oven to 350°F. Spray a 2-quart baking dish, or an 8-inch oven-safe skillet with nonstick cooking spray and set aside. Add the cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and no lumps remain. Add the sour cream to the cream cheese and mix with the hand mixer until combined.
  2. Combine: Add the cheddar cheese, diced green chiles, garlic, cumin, onion powder, salt, and black pepper, and mix until combined.
  3. Bake: Transfer to the prepared skillet and smooth over the top. Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately!
Someone using a hand mixer to beat the cream cheese in a mixing bowl.
Cheese, chiles, and seasonings added to the bowl.
Dip ingredients mixed together and spread out in a baking dish.

Alyssa’s Pro Tip

Serve this creamy green chile dip with tortilla chips, breads, or veggies. If you want, you can garnish it with green chiles, jalapeño, cilantro, green onions, or diced tomato.

Crockpot Instructions

  1. Mix: Combine the dip ingredients in a medium mixing bowl.
  2. Add: Add it to a 4-quart or smaller slow cooker.
  3. Cook: Cover and cook for 2-3 hours, until heated through, and the cheese on top is bubbling.
Print

Green Chile Dip

A quick, creamy green chile dip made with simple ingredients, smooth melted cheddar, and adjustable heat.
Course Appetizer, dip
Cuisine American, Mexican, Mexican American, southwest, texmex
Keyword chips and dip recipe, creamy green chile dip, Green Chile Dip, Green Chile Dip Recipe, green chile recipe, Green Chili Dip, Green Chili Dip Recipe, Hatch green chile dip, hot dip recipe, party dip
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 387kcal
Author Alyssa Rivers

Equipment

  • 1 small 8 or 10-inch oven-safe skillet or 2-quart baking dish

Ingredients

  • 8 ounces softened cream cheese
  • 1 ¼ cups sour cream
  • 2 cups shredded mild cheddar cheese divided
  • 1 (4-ounce) can drained diced green chiles choose your desired heat level
  • 1 teaspoon minced garlic about 1 clove of garlic
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish, or an 8 or 10-inch oven-safe skillet with nonstick cooking spray and set aside.
  • Add 8 ounces softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and there are no lumps of cream cheese remaining.
  • Add 1 ¼ cups sour cream to the cream cheese and mix with the hand mixer until combined.
  • Add the 2 cups shredded mild cheddar cheese, 1 (4-ounce) can drained diced green chiles, 1 teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
  • Transfer to the prepared skillet and smooth over the top. Sprinkle on additional cheddar cheese on top, if desired.
  • Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately with tortilla chips, sliced baguettes, or fresh vegetables.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Not recommended; dairy-based dips don’t thaw well.
  • Reheat: Warm in the microwave in 30-second increments, stirring between each, or bake at 350°F for 15–20 minutes, stirring halfway through.
  • Make Ahead: Assemble up to 48 hours in advance and refrigerate until ready to bake.
 

Nutrition

Calories: 387kcal | Carbohydrates: 7g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 649mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 7mg | Calcium: 362mg | Iron: 1mg
Overhead shot of green chile dip.

More Delicious Dips

]]> https://therecipecritic.com/green-chile-dip/feed/ 0 324262 Air Fryer Brown Sugar Brussels Sprouts https://therecipecritic.com/brown-sugar-brussels-sprouts/ https://therecipecritic.com/brown-sugar-brussels-sprouts/#comments Thu, 04 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=322954 If you don’t normally love Brussels sprouts, this version might surprise you. The air fryer makes these brown sugar Brussels…]]>

If you don’t normally love Brussels sprouts, this version might surprise you. The air fryer makes these brown sugar Brussels sprouts crisp, done in minutes, and the brown sugar caramelizes them perfectly!

Bowl of air fryer brown sugar Brussels sprouts.

Why You’ll Be Making These On Repeat

  • Air Fryer: Cooking Brussels sprouts in the air fryer cuts cook time, so you can whip these up fast as a side or snack in no time.
  • Simple ingredients, big payoff. You get rich caramelization and layered flavor with a few simple ingredients.
  • Eat Your Greens: Brussels sprouts are a superfood loaded with fiber and nutrients. You’ll feel good snacking on these, and I bet your kids will too!

Brown Sugar Brussels Sprouts Ingredients

Overhead shot of labeled brown sugar Brussels sprouts ingredients.
  • Brussels Sprouts: Pick the same size Brussels sprouts so they all cook evenly.
  • Balsamic Vinegar: A little tang to balance out the sweet flavors!

Air Fryer Brown Sugar Brussels Sprouts Recipe

If you are a fan of Brussels sprouts, you HAVE to make these. And even if you’re not a fan, you will be after trying these. They are a great side for Thanksgiving or a weeknight dinner.

  1. Prepare: Line the air fryer basket with an air fryer parchment paper liner. Cut the Brussels sprouts in half and remove any loose leaves.
  2. Whisk Sauce: In a large bowl, whisk together 2 tablespoons olive oil, 3 tablespoons brown sugar, 1 tablespoon balsamic vinegar, and salt and pepper to taste.
  3. Toss to Coat: Add the Brussels sprouts to the sauce, then toss to coat them evenly.
  4. Air Fry: Pour the sauce-coated Brussels sprouts into the lined air fryer and air fry at 390°F for 5 minutes. Open the air fryer and shake the Brussels sprouts, then cook for an additional 5 minutes or until tender and golden brown.
Air fryer basket with and air fryer parchment liner in it.
Bowl of sauce ingredients whisked together.
Someone stirring the Brussels sprouts with the brown sugar sauce.
Sauce coated sprouts in the air fryer basket ready to be cooked.
Print

Air Fryer Brown Sugar Brussels Sprouts

Crispy air fryer Brussels sprouts tossed with a brown sugar sauce. Sweet, savory, and perfectly caramelized in minutes.
Course Side Dish
Cuisine American
Keyword air fryer brown sugar brussels sprouts, air fryer brussels sprouts, brown sugar brussels sprouts recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 148kcal
Author Alyssa Rivers

Ingredients

  • 1 pound Brussels sprouts halved
  • 2 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste

Instructions

  • Line the air fryer with a parchment paper liner. Cut 1 pound Brussels sprouts in half and remove any loose leaves.
  • In a large bowl, whisk together 2 tablespoons olive oil, 3 tablespoons brown sugar, 1 tablespoon balsamic vinegar, and salt and pepper to taste.
  • Add the Brussels sprouts to the sauce, then toss to coat them evenly.
  • Pour the sauce-coated Brussels sprouts into the liner and air fry at 390℉ for 5 minutes. Open the air fryer and shake the Brussels sprouts, then cook for an additional 5 minutes or until tender.

Notes

Storage & Reheating Instructions
  • Storage: Store leftover Brussels sprouts in an airtight container in the refrigerator for 2-3 days.
  • Reheating: Warm in the microwave for 1–2 minutes, or in the air fryer for a few minutes at 350°F.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 458mg | Fiber: 4g | Sugar: 12g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg

More Air Fryer Recipes To Try

Brussels sprouts aren’t the only thing that cook up quickly and perfectly in an air fryer. Potatoes, zucchini, and so much more! Check it out and let me know your favorite vegetable to cook in your air fryer.

Cooked air fryer Brussels sprouts still in the air fryer basket.

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