Dressings, Sauces, and Dips Recipes - The Recipe Critic https://therecipecritic.com/sauce-recipes/ Tried and True Recipes for Families | Food Blog Thu, 26 Mar 2026 13:17:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Dressings, Sauces, and Dips Recipes - The Recipe Critic https://therecipecritic.com/sauce-recipes/ 32 32 53477294 Copycat Taco Bell Quesadilla Sauce https://therecipecritic.com/copycat-taco-bell-quesadilla-sauce/ https://therecipecritic.com/copycat-taco-bell-quesadilla-sauce/#respond Thu, 02 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=335508 This copycat Taco Bell quesadilla sauce is about to become a staple in your fridge. Made with just four ingredients…]]>

This copycat Taco Bell quesadilla sauce is about to become a staple in your fridge. Made with just four ingredients in five minutes, it’s a breeze to whip up. The taste is so spot-on, you’ll be drizzling it on everything!

Small bowl filled with Taco Bell quesadilla sauce.

A Sauce That Steals the Show

  • So Much Flavor: Creamy, tangy, and just a little kick of heat, this sauce turns every bite into a mini fiesta.
  • Wallet-friendly: You will get over a cup of sauce for way less than Taco Bell charges you for a tiny side. Sign me up!
  • Your New Kitchen MVP: Use it on quesadillas, tacos, burritos, nachos, or even over grilled chicken and steak. It’ll quickly become your go-to sauce!

Taco Bell Quesadilla Sauce Ingredients

Overhead shot of labeled Taco Bell quesadilla sauce ingredients.
  • Taco Seasoning: You can use mild taco seasoning if you prefer less spice. For the best Taco Bell flavor, use Taco Bell brand.
  • Pickled Jalapeños: These give the sauce that tangy, slightly spicy flavor. You can use fresh, but the flavor will be slightly different.
  • Fresh Jalapeños: If using fresh instead of pickled, add a little distilled white vinegar and a small amount of sugar to the blender to mimic the tangy flavor of pickled jalapenos.

Copycat Taco Bell Quesadilla Sauce Recipe

If you’re looking for ways you could use this creamy jalapeno sauce, I’ve got you covered! This would be so good on chicken quesadillas, a burger, loaded fries, fajitas, and more!

  1. Blend: Combine the mayo, sour cream, jalapeños, and taco seasoning in a blender or food processor. Blend until smooth and creamy. 
Food processor filled with all of the ingredients ready to be blended together.

Alyssa’s Pro Tip

Serve: Enjoy with fresh quesadillas or use as a dipping sauce for your favorite Tex-Mex meals. I love this sauce drizzled over chicken burrito bowls!

Print

Copycat Taco Bell Quesadilla Sauce

This copycat Taco Bell quesadilla sauce is the perfect creamy, flavorful sauce for quesadillas, tacos, and more! You only need 4 ingredients and 5 minutes.
Course Sauce
Cuisine American, Mexican, Mexican American, Tex Mex
Keyword copycat taco bell quesadilla sauce, copycat taco bell quesadilla sauce recipe, creamy jalapeno sauce, creamy jalapeno sauce recipe, taco bell creamy jalapeno sauce, taco bell creamy jalapeno sauce recipe, taco bell quesadilla sauce, taco bell quesadilla sauce recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 157kcal
Author Alyssa Rivers

Ingredients

  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • ½ cup sliced pickled jalapeños about 1 (4-ounce) can
  • 2 tablespoons taco seasoning

Instructions

  • Combine ½ cup mayonnaise, ⅓ cup sour cream, ½ cup sliced pickled jalapeños, and 2 tablespoons taco seasoning in a blender or food processor and blend until smooth.
  • Serve with fresh quesadillas or use as a dipping sauce for your favorite TexMex meals.

Notes

Leftover Instructions
Fridge: Store leftover sauce in the refrigerator for up to 7 days.

Nutrition

Calories: 157kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 379mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.3mg
Someone dipping a quesadilla into the Taco Bell quesadilla sauce.

More Easy Sauce Recipes

Love this quesadilla sauce? Try even more of our easy, delicious sauces. Each one is quick to make and packed with flavor!

Overhead shot of a bowl of sauce.
]]> https://therecipecritic.com/copycat-taco-bell-quesadilla-sauce/feed/ 0 335508 Marcella Hazan’s 3 Ingredient Tomato Sauce https://therecipecritic.com/marcella-hazans-tomato-sauce/ https://therecipecritic.com/marcella-hazans-tomato-sauce/#comments Sat, 07 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331665 Simple, classic, and downright magical, this iconic Marcella Hazan’s tomato sauce uses only 3 ingredients and proves that less is…]]>

Simple, classic, and downright magical, this iconic Marcella Hazan’s tomato sauce uses only 3 ingredients and proves that less is more. With just tomatoes, butter, and onion, it turns pantry staples into a rich, silky sauce you’ll make on repeat.

Marcella Hazan's tomato sauce with a wooden spoon in a sauce pan.

Why This Sauce Earned Its Fame

  • A Breeze to Cook: Just three staples come together to create a sauce with serious depth. The butter melts into the tomatoes for a smooth, rich sauce.
  • A Smart Shortcut: The onion cooks in big halves, adding flavor without any chopping, then is removed to leave a silky, mild sauce.
  • Endless Ways to Use It: Toss with pasta, spoon over meatballs, layer into lasagna, spread on pizza, or freeze for quick dinners later.

Marcello Hazan’s Tomato Sauce Ingredients

Overhead shot of labeled ingredients.
  • Canned Tomatoes: Use canned tomatoes with no added salt or herbs. Cento San Marzano is a great brand!
  • Onion: Use a white or yellow onion!
  • Butter: The original recipe calls for unsalted butter, but if you only have salted, it will work.

Marcella Hazan’s Tomato Sauce Recipe

Once you try this, jarred sauce won’t stand a chance. With just a little simmer time and almost no prep, this simple tomato sauce delivers rich, classic flavor that works with just about any Italian dish. No garlic, herbs, or olive oil needed!

  1. Add Ingredients: In a large saucepan, add the whole tomatoes, onion, and butter.
  2. Simmer: Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue cooking, uncovered, for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
  3. Remove Onion: Discard the onion, or use it in another recipe! 
  4. Blend: Use an immersion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with a pinch salt to taste, if needed, serve over pasta, and enjoy!
Tomatoes, onions, and nutter in a sauce pan on the stove.
All of the ingredients simmering together on the stove.
Someone taking the onions out of the sauce.
Someone using an emersion blender to blend up the sauce.

Alyssa’s Pro Tip

Double the Recipe! It keeps for days in the fridge and freezes well. It’s great to toss with pasta, bake into lasagna, or use in other meals all week.

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3 Ingredient Tomato Sauce

This three ingredient tomato sauce is made with just tomatoes, butter, and onion, simmered slowly for pure, classic flavor.
Course Dinner
Cuisine American, Italian American
Keyword 3 ingredient marinara, 3 ingredient tomato sauce recipe, Magic pasta sauce, Marcella Hazen’s tomato sauce, Marcella Hazen’s tomato sauce recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 126kcal
Author Alyssa Rivers

Ingredients

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 medium onion peeled and halved
  • 5 tablespoons unsalted butter

Instructions

  • In a large saucepan, add 1 (28-ounce) can whole peeled tomatoes, 1 medium onion, and 5 tablespoons unsalted butter.
  • Bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to cook uncovered for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
  • Remove the onion. Discard the onion, or use it in another recipe!
  • Use an emulsion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with salt to taste, if needed. Serve over pasta and enjoy!

Notes

Storage Instructions
  • Refrigerator: Store leftover sauce in an airtight container in the fridge for 3-5 days.
  • To Reheat: Reheat the sauce over the stove until warmed through. Add a splash of water or chicken broth to the sauce to help thin it, if needed!
  • Freezer: The cooked and cooled sauce can be frozen in an airtight container for up to 1 month. Remove and discard the onion before freezing.
 

Nutrition

Calories: 126kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 438IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.02mg
Plate of pasta covered in Marcella Hazan's tomato sauce.

More Homemade Sauce Recipes to Try

Instead of long steps or complicated techniques, pasta sauces should rely on a few good ingredients to create real flavor. If you love this approach, try these other easy sauce recipes next.

]]> https://therecipecritic.com/marcella-hazans-tomato-sauce/feed/ 3 331665 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 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 Korean BBQ Sauce https://therecipecritic.com/korean-bbq-sauce/ https://therecipecritic.com/korean-bbq-sauce/#comments Tue, 13 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=324726 Korean BBQ sauce is the kind of pantry staple that turns random weeknight ingredients into something irresistible. Use it to…]]>

Korean BBQ sauce is the kind of pantry staple that turns random weeknight ingredients into something irresistible. Use it to glaze salmon, coat wings, toss with chicken and veggies, or turn into a killer Korean BBQ pizza.

Someone dripping a spoonful of Korean bbq sauce from a jar.

The Secret Sauce Behind the Sauce

  • The flavor ratio! I dialed this in while testing Korean BBQ chicken, so it hits the perfect balance of salty, sweet, and umami every time.
  • Cornstarch makes it silky. Skip the flour fog. Cornstarch keeps the sauce glossy, smooth, and restaurant level.
  • It’s a weeknight cheat code. A jar in the fridge unlocks instant stir fry’s, noodle bowls, and grilled anything!

Korean BBQ Sauce Ingredients

Overhead shot of labeled Korean BBQ sauce ingredients.
  • Cochujang: You can use gochugaru (Korean Chili Powder) instead of gochujang. Sriracha or even red pepper flakes would work. Adjust the heat level to your liking.
  • Brown Sugar: You can use maple syrup or agave syrup instead of brown sugar for the sweetener.
  • Low Sodium: Using low sodium soy sauce or coconut aminos is a great way to reduce the sodium content.

How to Make Korean BBQ Sauce

This is a must have dipping sauce if you love anything Korean barbecue sauce! It’s simple and tastes so good! I love having it on hand to use for vegetables, as a marinade, lettuce wraps, and basically everything! My kids love it too!

  1. Combine Ingredients: Add the soy sauce, brown sugar, water, ginger, sesame oil, rice wine vinegar, and gochujang to a small saucepan and heat over medium heat. Stir and cook for 5-6 minutes, until simmering and all the sugar has dissolved.
  2. Thicken & Store: Whisk the cornstarch and water together in a small bowl. Add to the saucepan and stir to combine. Continue simmering over medium heat for a few minutes until the sauce thickens. Remove from the heat and let cool to room temperature before storing in an airtight container in the fridge for up to 2 weeks.
All of the sauce ingredients mixed together, simmering in a pot on the stove.
Someone pouring in the cornstarch slurry to help thicken the sauce.
Print

Korean BBQ Sauce

A quick homemade Korean BBQ sauce with the perfect salty-sweet-umami blend. Smooth, glossy and ready to brush, toss or drizzle on anything.
Course condiment, pantry staple, Sauce
Cuisine American, Barbeque, Korean, korean american
Keyword Easy Korean BBQ Sauce, gochujang bbq sauce, grilling, grilling sauces, homemade barbqcue sauce, Homemade BBQ Sauce, homemade korean barbeque sauce, homemade korean bbq sauce, Korean Barbeque Sauce, Korean Barbeque Sauce Recipe, korean bbq sauce, Korean BBQ Sauce Recipe, korean condiment
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 cups
Calories 487kcal
Author Alyssa Rivers

Ingredients

  • ⅔ cup soy sauce
  • ¾ cup packed brown sugar
  • ⅓ cup water
  • 1 ½ tablespoons grated fresh ginger
  • 1 tablespoon minced garlic about 3 cloves
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang chili paste more or less to taste for your heat preference
  • 3 tablespoons cornstarch
  • 3 tablespoons water for slurry

Instructions

  • Add ⅔ cup soy sauce, ¾ cup packed brown sugar, ⅓ cup water, 1 ½ tablespoons grated fresh ginger, 1 tablespoon sesame oil, and 1 tablespoon gochujang chili paste to a small saucepan and heat over medium heat.
  • Stir and cook for 5-6 minutes, until simmering and all the sugar has dissolved.
  • Whisk 3 tablespoons cornstarch and 3 tablespoons water together in a small bowl. Add to the saucepan and stir to combine.
  • Continue to simmer over medium heat for a few minutes, until the sauce thickens.
  • Remove from the heat and let cool to room temperature before storing in an airtight container in the refrigerator for up to 2 weeks.

Notes

Storage Instructions
  • Fridge: In an airtight container for up to 2 weeks.
  • Freezer: In a freezer-safe container or bag for up to 3 months. Thaw by running under lukewarm water until fully thawed, or leave in the refrigerator overnight.

Nutrition

Calories: 487kcal | Carbohydrates: 101g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 4350mg | Potassium: 342mg | Fiber: 1g | Sugar: 82g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 3mg
Overhead shot of the jar of Korean BBQ sauce.

More Sauces To Have on Hand

I love having delicious homemade sauces in my fridge. It makes dinner ideas come quicker and so easy when the sauce is ready to go! Here are some of my favorites!

]]> https://therecipecritic.com/korean-bbq-sauce/feed/ 1 324726 Creamy Cranberry Jalapeño Dip https://therecipecritic.com/cranberry-jalapeno-dip/ https://therecipecritic.com/cranberry-jalapeno-dip/#comments Tue, 02 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=322701 This cranberry jalapeño dip is my fresh take on the cult favorite Costco version. It’s bright, tangy, a little spicy,…]]>

This cranberry jalapeño dip is my fresh take on the cult favorite Costco version. It’s bright, tangy, a little spicy, and wildly easy to make at home. It’s the same addictive flavors, but you get to make it how you like!

Bowl of cranberry jalapeño dip surrounded by crackers, cranberries and jalapeños.

Why This One Beats the Store-Bought Stuff

  • Real Ingredients: You get bright, real cranberry and jalapeño flavor without the preservatives and processed taste of the Costco version.
  • Customizable: Adjust the heat and sweet to your preference so it always turns out the way you like it.
  • Better texture: This homemade version stays creamy and scoopable! Just like in my jalapeño artichoke dip and creamy chicken alfredo dip.

Cranberry Jalapeño Dip Ingredients

Overhead shot of labeled ingredients.
  • Cranberries: I love a chunky dip, so I only pulse a few times. Blend the cranberries longer for fewer chunks. Strain the liquid well, as excess juice will make your dip too runny.
  • Like it Spicy? Use an additional jalapeño if you like it spicy!
  • Sugar: Use more or less sugar depending on your preference. I like it on the sweeter side, but you can use less sugar if you like it tart!

How to Make Cranberry Jalapeño Dip

I’m obsessed with this cranberry dip from Costco, so I knew I had to make my own version. It’s the perfect dip for a Thanksgiving appetizer. The key is to really strain the cranberries so your dip doesn’t get soggy!

  1. Combine & Blend: In a blender or food processor, add fresh cranberries, jalapeños, green onions, sugar, fresh lime juice, and salt. Pulse a few times, leaving the mixture chunky, not fully blended.
  2. Strain: Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well. Reserve some for later.
  3. Beat Cream Cheese & Sour Cream: In a medium-sized bowl, add softened cream cheese and sour cream. Mix using an electric hand mixer until smooth and creamy.
  4. Combine: Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid for a creamier dip.
  5. Chill: Cover and refrigerate the cranberry jalapeño dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!
Cranberries, onions, jalapeños, sugar, and lime juice in a food processor.
Cream cheese and sour cream beaten until smooth in a mixing bowl.
Cranberry mixture in a fine mesh strainer being drained.
Cranberry mixture added to the cream cheese mixture.
Print

Cranberry Jalapeno Dip

A fresh, tangy cranberry jalapeño dip with the perfect balance of sweet heat. It's easy to make and ideal for holidays, parties, or as a last-minute appetizer.
Course Appetizer
Cuisine American
Keyword costco cranberry jalapeno dip, cranberry jalapeno dip, cream cheese cranberry jalapeno dip, creamy cranberry jalapeno dip recipe
Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 230kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ cups fresh whole cranberries
  • 1 medium jalapeño stem, seeds, and membranes removed
  • 2 stalks chopped green onions
  • ½ cup granulated sugar
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • 1 (8-ounce) package softened cream cheese
  • ¼ cup sour cream

Instructions

  • In a blender or food processor, add 1 ½ cups fresh whole cranberries, 1 medium jalapeño, 2 stalks chopped green onions, ½ cup granulated sugar, 1 tablespoon fresh lime juice, and ¼ teaspoon salt. Pulse a few times, leaving the mixture chunky, not fully blended.
  • Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well, reserving some liquid for later.
  • In a medium-sized bowl, add 1 (8-ounce) package softened cream cheese and ¼ cup sour cream. Mix using an electric hand mixer until smooth and creamy.
  • Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid if you want a creamier texture dip.
  • Cover and refrigerate the dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!

Notes

Make-Ahead and Storage Instructions
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, and avoid freezing.
• Make Ahead: You can prep this dip or the cranberry mixture in advance—just strain well and give it a quick stir before serving.

Nutrition

Calories: 230kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 262mg | Potassium: 101mg | Fiber: 1g | Sugar: 20g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 0.2mg
Someone scooping a bite of the cranberry jalapeño dip with a cracker.

More Festive Dips to Try

]]> https://therecipecritic.com/cranberry-jalapeno-dip/feed/ 3 322701 Crockpot Mexican Street Corn Dip https://therecipecritic.com/crockpot-mexican-street-corn-dip/ https://therecipecritic.com/crockpot-mexican-street-corn-dip/#comments Tue, 11 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=318630 My slow cooker Mexican street corn dip takes all the flavors of elote and turns them into a warm, creamy,…]]>

My slow cooker Mexican street corn dip takes all the flavors of elote and turns them into a warm, creamy, cheesy dip. Just toss everything in the crockpot and let it do the work.

Someone scooping a portion of Mexican street corn dip with a chip.

Why This Will Be the Hit of Your Party

  • Easy Dump-and-Go Prep: Just add everything to your slow cooker and let it do the work, no charring or cutting corn off the cob required!
  • Warm, Cheesy Comfort: A creamy, melty twist on our regular street corn dip that’s downright addictive.
  • Party-perfect: Ideal for game day, tailgates, or Cinco de Mayo, it’s a guaranteed crowd favorite!

Ingredients for Mexican Street Corn Dip

Overhead shot of labeled slow cooker Mexican street corn dip.
  • Corn: Use 4 cups frozen corn straight from the bag, no need to thaw! Fresh off the cob or two (15-oz) cans of drained corn work too.
  • Cheese: Shred block cheese for the best melt; pre-shredded doesn’t melt as smoothly. Pepper Jack adds heat, but cheddar, Monterey Jack, Colby Jack, or Oaxaca all work (skip extra salt if using Oaxaca).
  • Seasoning: If you don’t have Tajín, mix 1 tablespoon of chili powder with ¼ teaspoon of cayenne for a similar zesty kick.
  • Lime Juice: Freshly squeezed lime juice gives the brightest flavor, but bottled lime juice works in a pinch.
  • Serving Ideas: Scoop it up with tortilla chips, spread it on tacos or enchiladas, or serve with pita, potato chips, or veggies; the possibilities are endless!

Slow Cooker Mexican Street Corn Dip Recipe

This slow cooker Mexican street corn dip comes together in one pot. It’s super easy to whip up and easy to clean afterward. I love a quick game day dip!

  1. Combine: Add the frozen corn, diced green chiles, cream cheese, pepper jack, sour cream, red onion, cilantro, lime juice, Tajín, garlic powder, salt, and pepper to the greased slow cooker. Cover and cook on LOW for 2-3 hours, stirring once or twice.
  2. Stir and Serve: Once finished cooking, stir everything together really well, then set the slow cooker to WARM. Top with the cotija cheese or queso fresco, and additional fresh cilantro and Tajín if desired. Then, serve warm with tortilla chips.
All of the ingredients added to the crockpot.
All of the ingredients warmed and melted together in the slow cooker.

Make Ahead Instructions

Make Ahead: Mix everything in the crockpot up to a day early, cover it, and pop it in the fridge. When it’s time to cook, just add an extra 30–60 minutes since it’ll be starting out cold.

Print

Slow Cooker Street Corn Dip

Creamy, cheesy, and loaded with elote flavor, this slow cooker dip is the easiest way to bring the party. Just toss it in, let it melt together, and grab the chips!
Course Appetizer
Cuisine American, Mexican, Mexican American
Keyword corn dip, crockpot corn dip, crockpot mexican street corn, crockpot mexican street corn dip recipe, crockpot street corn dip, crockpot street corn dip recipe, elote dip, mexican corn dip, mexican street corn, mexican street corn dip, slow cooker mexican street corn, slow cooker mexican street corn dip recipe, slow cooker street corn dip, slow cooker street corn recipe, street corn, street corn dip, street corn recipes
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 10 servings
Calories 249kcal
Author Alyssa Rivers

Equipment

  • 1 4 or 6 quart slow cooker

Ingredients

  • 4 cups frozen corn
  • 1 (4-ounce) can diced green chiles
  • 8 ounces cream cheese
  • 1 cup shredded pepperjack cheese
  • ⅓ cup sour cream
  • 3 tablespoons finely diced red onion
  • ¼ cup chopped fresh cilantro additional for topping, if desired
  • 2 tablespoons fresh lime juice about 1-2 limes
  • 1 tablespoon Tajin additional for topping, if desired
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup crumbled cotija cheese, or queso fresco more or less for topping

Instructions

  • Add 4 cups frozen corn, 1 (4-ounce) can diced green chiles, 8 ounces cream cheese, 1 cup shredded pepperjack cheese, ⅓ cup sour cream, 3 tablespoons finely diced red onion, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon Tajin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the bowl of a greased slow cooker.
  • Cover and cook on LOW for 2-3 hours, stirring once or twice.
  • Once finished cooking, set the slow cooker to WARM and top with 1 cup crumbled cotija cheese, or queso fresco, and additional fresh cilantro and Tajin if desired.
  • Serve warm with tortilla chips.

Notes

Make Ahead, Storage, & Reheating Instructions
  • Make Ahead: Add everything to the crockpot up to 24 hours before cooking. Cover and refrigerate. When ready, cook as directed, adding 30–60 minutes since it’ll start cold.
  • Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze: Not recommended, the cheese and cream cheese can turn grainy once thawed.
  • Reheat: Warm in the microwave in 30-second bursts, on the stovetop over medium-low, or in the oven at 350ºF for 15–20 minutes.

Nutrition

Calories: 249kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 483mg | Potassium: 280mg | Fiber: 3g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 1mg
Overhead shot of Mexican street corn dip in a slow cooker.

More Slow Cooker Dip Recipes

If you love gooey, cheesy crockpot dips as much as I do, you have to check out these amazing recipes!

]]> https://therecipecritic.com/crockpot-mexican-street-corn-dip/feed/ 2 318630 Easy Turkey Gravy https://therecipecritic.com/turkey-gravy/ https://therecipecritic.com/turkey-gravy/#comments Wed, 05 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=73270 Rich, creamy, and ready in minutes, this turkey gravy is pure holiday comfort. Once you pour it over your turkey…]]>

Rich, creamy, and ready in minutes, this turkey gravy is pure holiday comfort. Once you pour it over your turkey and mashed potatoes, you’ll never skip making it from scratch again.

Turkey gravy with turkey next to it in a serving dish.

The Secret to Perfect Turkey Gravy

  • Real Flavor: Made with flavorful pan turkey drippings for that deep, roasted turkey taste you can’t get from a packet.
  • Smooth Texture: My classic roux technique makes it perfectly thick and lump-free every time.
  • Easy and Customizable: Works with or without drippings. Just use turkey stock for the same cozy, homemade flavor.

Homemade Turkey Gravy Ingredients

Overhead shot of labeled ingredients.
  • Cornstarch or flour? Substitute cornstarch for your flour if you prefer. Mix equal parts cornstarch and water.
  • Customize: This gravy can be customized with fresh minced herbs or a splash of wine.
  • No drippings? No problem. Use turkey stock or broth for flavor, then add flour or cornstarch to thicken, and follow the same steps. Your gravy will still taste amazing!

How to Make Turkey Gravy From Scratch

Making homemade gravy couldn’t be easier. Just a couple of ingredients and you’ll be drizzling it on top of everything this Thanksgiving! Or make my giblet gravy for a fun flavor-packed twist! Got leftovers? Use it in my Thanksgiving Casserole!

  1. Deglaze Pan: Add 1 cup chicken broth to the roasting pan with pan drippings. Heat over medium-high heat to deglaze, using a whisk or wooden spoon to scrape up all the browned bits from the pan. Skim off any large pieces of fat.
  2. Thicken: Whisk in the flour, then continue simmering until the lumps have dissolved and the gravy has thickened. Add an additional ½-1 cup of chicken broth to reach the desired thickness, then salt and pepper your turkey gravy to taste.
Someone whisking i chicken broth to the roasting pan with pan drippings.
Adding flour to the gravy mixture.

Alyssa’s Pro Tip

Smooth gravy: For a smoother gravy, strain the pan drippings. Whisking your gravy is a key step to achieving a smooth texture. If it is lumpy, pour it through a sieve before serving.

Print

Turkey Gravy

Rich, smooth, and full of flavor, this homemade turkey gravy comes together in minutes using simple ingredients and savory pan drippings.
Course Dinner, Main Course, Side Dish
Cuisine American
Keyword easy turkey gravy, gravy, Turkey gravy, turkey gravy recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 people
Calories 12kcal
Author Alyssa Rivers

Ingredients

  • pan drippings from a 12-14 pound turkey
  • 1 ½-2 cups chicken broth
  • ¼ cup all-purpose flour
  • salt and pepper to taste

Instructions

  • Whisk in 1 cup of the 1 ½-2 cups chicken broth to the roasting pan, with the pan drippings from a 12-14 pound turkey, then heat over medium-high heat to deglaze. Use a whisk or wooden spoon to scrape up all the browned bits from the pan, and skim off any large pieces of fat.
  • Whisk in ¼ cup all-purpose flour, then continue simmering until the lumps have dissolved and the gravy has thickened. Add an additional ½ – 1 cup of chicken broth to get the desired thickness. Season with salt and pepper to taste.

Video

Notes

Storing & Reheating Leftovers
  • Refrigerate: Store in an airtight container for 3–4 days.
  • Freeze: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm on the stove over medium heat, or microwave in 30-second increments until heated through.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 2mg | Iron: 0.1mg
Pouring turkey gravy over the turkey

More Must-Make Holiday Sides

Getting ready for your holiday dinner? Don’t forget the sides! Try these favorites: Green Bean Casserole, Sweet Potatoes, or this easy Stuffing.

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