If you love my Red Lobster Cheddar Bay Biscuits, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor, just baked right in a bread pan. Slice it warm and serve it with basically anything. It’s a must-make! Trust me!

Cheddar Bay Biscuit Bread Ingredients

• Cheese: Shred cheddar from a block for the best melt. Pre-shredded doesn’t melt as smoothly in the bread.
• Buttermilk: Use buttermilk instead of milk for extra tang. You may need 2 to 3 tablespoons more to fully moisten the dough.
• Butter: If you use salted butter, reduce the added salt to ½ teaspoon

How to Make Cheddar Bay Biscuit Bread

This bread is super moist without being dense or crumbly. It’s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!

1. Prep: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
2. Wet Ingredients: Combine milk and the egg.
3. Combine: Stir the milk mixture into the flour mixture along with the melted unsalted butter until combined.
4. Mix and Pour: Stir in shredded cheddar cheese, then pour the batter into the prepared baking pan.
5. Bake: Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.
6. Buttery Topping: Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit bread rest for about 10 minutes before removing it from the pan and slicing.

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Cheddar Bay Biscuit Bread

Cheddar Bay Biscuit Bread is a buttery, garlicky cheddar loaf inspired by the famous Red Lobster biscuits.

Course Bread, Side Dish

Cuisine American

Keyword cheddar bay biscuit bread, cheddar bay biscuit bread recipe, cheddar bay biscuits, copycat cheddar bay biscuits, red lobster cheddar bay biscuit bread, red lobster cheddar bay biscuits recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 490kcal

Author Alyssa Rivers

Equipment

• 1 9 x 5-inch loaf pan

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• 1 cup milk
• 1 large egg
• ¼ cup melted unsalted butter
• 2 cups shredded cheddar cheese

Garlic Butter Topping

• ¼ cup melted salted butter
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon fresh chopped parsley

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.
• Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons garlic powder, ½ teaspoon onion powder, and ¾ teaspoon salt in a large bowl.
• Combine 1 cup milk and 1 large egg, then stir the milk mixture into the flour mixture along with ¼ cup melted unsalted butter until combined.
• Stir in 2 cups shredded cheddar cheese, then pour the batter into the prepared baking pan.
• Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you'd like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.
• Just before the loaf comes out of the oven, stir together ¼ cup melted salted butter, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 tablespoon fresh chopped parsley.
• Brush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.

Video

Notes

Storage and Reheating Instructions

• Room Temperature: Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.
• Reheat: Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350°F for 5 to 10 minutes.
• Freeze: Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 490kcal | Carbohydrates: 38g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 840mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg

What to Make For Dinner With The Bread

Dinner

The Best Lobster Tail Recipe Ever!

20 minutes

Dinner

The Ultimate Ribeye Steak

50 minutes

Side Dishes

Easy Air Fryer Broccolini

10 minutes

Dinner

Classic Shrimp Scampi

45 minutes

I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy sauce that delivers pure comfort food vibes. It’s quick to make, easy to clean up, and perfect for cozying up on a busy night.

Cream Cheese Chicken Ingredients

• Cream Cheese: Use room temperature cream cheese, cut into cubes, so it melts easily and creates a smooth sauce.
• Chicken Broth: If you prefer a thinner sauce, whisk in an additional splash of chicken broth until you reach the desired consistency.

How to Make Easy Cream Cheese Chicken

Ok, you know those nights when you don’t have a plan for dinner? This is what you make! It’s ready in 30 minutes, uses pantry staples, and everyone in your family will like this creamy chicken recipe.

1. Prep Chicken: Cut the chicken breasts in half lengthwise, to about 1 inch thick. Season both sides of the chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 7-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
2. Base of the Sauce: In the same skillet, add unsalted butter, then melt. Add minced garlic and cook for 30 seconds. Then add chicken broth to the pan, stir, and scrape the bottom to loosen any bits.
3. Cream Cheese Sauce: Bring the broth to a simmer, then whisk in the cream cheese until melted. Then, whisk in Dijon mustard, Italian seasoning, and Parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
4. Coat and Serve: Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve cream cheese chicken over potatoes or rice!

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Cream Cheese Chicken

This easy one-pan cream cheese chicken features tender chicken and a rich, creamy sauce, perfect for cozy weeknight dinners.

Course Dinner

Cuisine American

Keyword Cream Cheese chicken, easy cream cheese chicken recipe, one pan cream cheese chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 311kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds boneless skinless chicken breasts, sliced thin lengthwise
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves minced garlic
• 1 cup chicken broth
• 1 (8-ounce) package room temperature cream cheese cubed
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ cup grated parmesan cheese

Instructions

• Cut 1 ½ pounds boneless skinless chicken breasts, in half lengthwise to about 1 inch in thickness. Season both sides of the chicken with salt and pepper.
• In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken 7-8 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and set aside.
• To the skillet, add 1 tablespoon unsalted butter and melt. Add 2 cloves minced garlic and cook for 30 seconds. Add 1 cup chicken broth to the pan and scrape the bottom of the pan to loosen any bits.
• Bring the broth to a simmer and add 1 (8-ounce) package room temperature cream cheese. Whisk to melt the cream cheese.
• Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
• Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve over potatoes or rice!

Notes

Storage Instructions

• In the Refrigerator: Store leftover cream cheese chicken in an airtight container for up to 5 days.
• Freezer: Do not freeze- cream cheese doesn’t freeze well.

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 649mg | Potassium: 678mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg

More One Pan Dinners You Need to Try

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Smothered Pork Chops

30 minutes

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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!

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.

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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 minutes

Cook Time 45 minutes minutes

Total Time 1 hour 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

More of My Favorite Dips to Try

Dinner

Green Chile Dip

25 minutes

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Creamy Chicken Alfredo Dip

25 minutes

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Cheesy Garlic Bread Dip

1 hour 20 minutes

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Insanely Delicious Hot Crab Dip

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You guys are obsessed with my Broccoli Cheddar soup, and I know you love a good orzo recipe. So this simple, one-pot, ready-in-30-minute Broccoli Cheddar Orzo was a no-brainer!

Broccoli Cheddar Orzo Ingredients

• Cheddar: I love using sharp cheddar for its bold, cheesy flavor. Mild, medium, or white cheddar will work too. Shred fresh from the block for the best melting and flavor.
• Butter: I like stirring in a pat of butter at the end with the cheese, my secret for extra velvety, creamy broccoli cheddar orzo.
• Chopped Broccoli: Keep your broccoli into smaller pieces so they cook evenly, and you get some in every bite.

How to Make Broccoli Cheddar Orzo

I could not believe how good this cheesy broccoli orzo turned out! It isperfect on a busy weeknight! It would be the perfect side dish with some grilled chicken and 1-hour rolls.

1. Cook Veggies: Heat olive oil in a large pot over medium heat, and add diced onion. Sauté until the onions begin to turn translucent, about 5 minutes. Add shredded carrots and minced garlic, and season with salt and black pepper to taste, then cook for an additional 2-3 minutes.
2. Add Orzo & Broth: Stir in the dried orzo and cook for 1 minute, lightly toasting. Add chicken broth and bring to a simmer. Let simmer for 5 minutes, stirring occasionally.
3. Add Broccoli & Half and Half: Add broccoli florets and half-and-half, then simmer for another 5-6 minutes, stirring occasionally, until the orzo is tender.
4. Add Butter & Cheese: Once the orzo is tender, turn off the heat and add butter and shredded sharp cheddar cheese. Stir broccoli cheddar orzo until the butter and cheese are melted.

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Broccoli Cheddar Orzo

Creamy broccoli cheddar orzo made in one pot with tender veggies, melty cheese, and cozy flavors in every bite.

Course Dinner, main dish

Cuisine American

Keyword broccoli cheddar orzo, broccoli cheddar orzo recipe, broccoli cheese orzo

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 513kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion about half a large onion
• ½ cup shredded carrots
• 2 teaspoons minced garlic about 2 cloves
• salt and pepper to taste
• 1 cup dried orzo
• 2 cups chicken broth
• 3 cups broccoli florets
• ¾ cup half and half
• 1 tablespoon butter
• 1 ½ cups shredded sharp cheddar cheese

Instructions

• Heat 2 tablespoons olive oil in a large pot over medium heat, and add 1 cup diced onion. Cook until the onions begin to turn translucent, about 5 minutes. Add ½ cup shredded carrots and 2 teaspoons minced garlic, and season with salt and pepper to taste. Cook for an additional 2-3 minutes.
• Stir in 1 cup dried orzo and cook to toast lightly for about 1 minute. Add 2 cups chicken broth and bring to a simmer. Let simmer for 5 minutes, stirring occasionally.
• Add 3 cups broccoli florets and ¾ cup half and half and simmer for another 5-6 minutes, stirring occasionally, until the orzo is tender.
• Once the orzo is tender, turn off the heat and add 1 tablespoon butter and 1 ½ cups shredded sharp cheddar cheese. Stir until the butter and cheese are melted.

Video

Notes

Storage & Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm on the stovetop or in the microwave until heated through. Add a splash of chicken broth or milk to loosen the sauce if it thickens.
• Freezing: I don’t recommend freezing this dish. The cream sauce will separate, and the pasta will turn mushy.

Nutrition

Calories: 513kcal | Carbohydrates: 42g | Protein: 20g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 801mg | Potassium: 529mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3774IU | Vitamin C: 66mg | Calcium: 411mg | Iron: 1mg

More Orzo Recipes

If you loved this Broccoli Cheddar Orzo as much as I do, you’ll want to try these other orzo favs!

Dinner

Lemon Parmesan Garlic Orzo with Asparagus

15 minutes

Dinner

Mushroom Orzo

45 minutes

Soup

Lemon Chicken Orzo Soup

38 minutes

Dinner

Tuscan Chicken Orzo Bake

55 minutes

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!

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!

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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 minutes

Cook Time 20 minutes minutes

Total Time 25 minutes 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

More Delicious Dips

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Dill Pickle Dip

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Tennessee Onion Dip

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Insanely Delicious Hot Crab Dip

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Cheesy garlic bread made into the dip of your dreams! This Garlic Bread Dip is full of roasted garlic and layers of melty cheese. It’s irresistible from the very first bite!

Garlic Bread Dip Ingredients

• Herbs: I love the convenience of Italian seasoning. It covers all the herbs! Fresh herbs work great too, so you can add your favorites.
• Cheese: Swap the mozzarella for another melty cheese like shredded gruyere, smoked gouda, or asiago cheese.

How to Make Garlic Bread Dip

This cheesy garlic bread dip recipe is so delicious, you might want to just make this for lunch! The roasted garlic is the secret ingredient that takes this dip to the next level! If you like this dip, make my garlic bread pasta next!

1. Prep & Roast the Garlic: Preheat the oven to 400°F, then spray a small baking dish with nonstick spray. Slice the garlic tops off, drizzle with olive oil, wrap in foil, and place on a baking sheet. Roast for 40–55 minutes until tender, then cool and squeeze out the cloves.
2. Make Garlic Paste: Squeeze the roasted garlic into a large bowl. Mash the garlic using a fork until it becomes a paste. 
3. Mix: Add the softened cream cheese, sour cream, mayonnaise, Italian seasoning, garlic powder, 1 cup of the 2 cups shredded mozzarella, and grated parmesan. Using an electric hand mixer, mix the ingredients until well combined. Season with salt and pepper to taste.
4. Top with Cheese and Bake: Transfer the dip into the prepared baking dish. Top with the remaining cup of shredded mozzarella. Reduce the oven temperature to 375°F and bake for 15-20 minutes, or until the cheese begins to melt and turns golden brown. Serve warm with crostini, crackers, or bread!

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Garlic Bread Dip

All the best parts of garlic bread, gooey cheese, roasted garlic, and creamy goodness, baked into one irresistible dip.

Course Appetizer

Cuisine American

Keyword cheesy garlic dip, garlic bread cheese dip, garlic bread dip recipe, garlic dip

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 Servings

Calories 509kcal

Author Alyssa Rivers

Ingredients

• 3 heads garlic tops sliced off
• 2 tablespoons olive oil
• 1 (8-ounce) package softened cream cheese
• ½ cup sour cream
• ½ cup mayonnaise
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• salt and pepper to taste
• minced parsley for garnish

Instructions

• Preheat the oven to 400°F and position a rack in the center of the oven. Spray a small baking dish with nonstick cooking spray and set aside.
• Cut the tops off 3 heads garlic to expose the cloves and place them on a piece of foil. Drizzle with 2 tablespoons olive oil, then wrap the foil around the garlic and place it on a baking sheet. Roast for 40-55 minutes or until garlic is tender. Cool the garlic before squeezing.
• Squeeze the roasted garlic into a large bowl. Mash the garlic using a fork until it becomes a paste.
• Add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, 1 cup of the 2 cups shredded mozzarella cheese, and ½ cup grated parmesan cheese. Using an electric hand mixer, mix the ingredients until well combined. Season with salt and pepper to taste.
• Transfer the dip into the prepared baking dish. Top with the remaining 1 cup of shredded mozzarella cheese.
• Reduce the oven temperature to 375°F and bake for 15-20 minutes or until the cheese starts to melt and is golden brown on top.
• Serve warm with crostini, crackers, or bread!

Notes

Storing, Reheating, & Make Ahead Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Warm in the microwave or oven on low until the cheese is melted.
• Make Ahead: Assemble the dip ahead of time, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if it’s cold, or let it come to room temperature first.

Nutrition

Calories: 509kcal | Carbohydrates: 10g | Protein: 15g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 626mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 979IU | Vitamin C: 5mg | Calcium: 359mg | Iron: 1mg

More Cheesy Dips to Try

Appetizers

Insanely Delicious Hot Crab Dip

25 minutes

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Creamy Chicken Alfredo Dip

25 minutes

Easy

Provoleta

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Dressings, Sauces, and Dips

Best Queso Blanco Dip

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My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.

Hot Crab Dip Ingredients

• Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
• Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
• Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
• Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.

How to Make Hot Crab Dip

This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!

1. Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
2. Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.

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Hot Crab Dip

This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.

Course Appetizer

Cuisine American

Keyword 7 layer dip recipe, baked crab dip, baked rab dip recipe, best crab dip, crab dip, crab dip recipe, crab dip recipes hot, holiday appetizer, hot crab dip, hot crab dip recipe, hot crab dip recipes, maryland crab dip, potluck appetizer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 295kcal

Author Alyssa Rivers

Equipment

• 1 1 or 2-quart baking dish

Ingredients

• 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt to taste, after tasting the dip without it
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
• Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
• Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
• Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
• Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
• Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

More Delicious Dips

If you love baked, warm, cozy dips, you have to try my Louisiana shrimp dip, Lobster Roll Dip, or my green chili dip next! Here are a few more baked favorites:

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I promise that with just one bite of this copycat Panera Bread Broccoli Cheddar Soup, you’ll be hooked! It’s ultra creamy with broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. This soup is delicious and easy to make!

Broccoli Cheddar Soup Ingredients

• Cream Substitute: Swap half-and-half with heavy cream for a thicker soup or whole milk for a lighter one.
• Shred Cheese from the Block: Skip pre-shredded. Freshly shredded cheese melts smoothly, giving a silky, lump-free texture.
• Broccoli: I use fresh broccoli, but if you use frozen, cook it in the microwave first, then add it once the veggies are done sauteing.
• Nutmeg: Start small ⅛ teaspoon, then taste and add more, ⅛ teaspoon at a time.
• Vegetarian Option: Use vegetable broth instead of chicken to make it vegetarian. Flavor stays rich and savory.
• Make It Gluten-Free: Use gluten-free flour or a cornstarch slurry instead of all-purpose flour for the roux.
• Add Some Heat: Stir in a pinch of cayenne or red pepper flakes for a little kick.

How to Make Broccoli Cheddar Soup

This broccoli cheese soup comes together super easily, and it’s a great meal to make ahead of time and eat for lunch or dinner. Few things beat a warm bowl of soup, homemade rolls, and a crisp salad on a cold day.

1. Make a Roux: Sauté the onion in 1 tablespoon of melted butter and set aside. In a large pot, stir the melted butter and flour over medium heat for about 3-4 minutes.
2. Whisk: Slowly whisk in half and half of the chicken stock. Let it simmer for about 20 minutes.
3. Add Vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
4. Add Seasonings and Cheese: Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt, and then serve. For a smoother broccoli cheddar soup, puree it with an immersion blender.

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Copycat Panera Broccoli Cheddar Soup

My homemade Panera broccoli cheddar soup is ultra-creamy, cheesy, and cozy. It's just like the restaurant favorite, but even better!

Course Appetizer, Dinner, Main Course, Side Dish, Soup

Cuisine American

Keyword Broccoli and cheese soup, Broccoli and cheese soup recipe, Broccoli cheese soup keto, Broccoli cheese soup low carb, Broccoli cheese soup panera, Broccoli cheese soup recipe, Easy broccoli cheese soup, The best broccoli cheese soup, What to serve with broccoli cheese soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 420kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon unsalted butter
• 1/2 medium white onion, chopped
• 1/4 cup unsalted butter, melted
• 1/4 cup all purpose flour
• 3 cups half-and-half
• 3 cups chicken stock
• 2 cups fresh broccoli florets
• 1 cup carrots, shredded
• 1/2 teaspoon nutmeg
• 3 cups sharp cheddar cheese, grated
• salt and pepper to taste

Instructions

• Sauté 1/2 medium white onion, in 1 tablespoon unsalted butter and set aside. In a large pot, whisk together the melted 1/4 cup unsalted butter, and 1/4 cup all purpose flour over medium heat for about 3-4 minutes.
• Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
• Add 2 cups fresh broccoli florets, 1 cup carrots,and sautéed onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
• Add 1/2 teaspoon nutmeg, salt and pepper to taste, and 3 cups sharp cheddar cheese,. Let the cheese melt, and then serve. For a smoother soup, you can puree the soup.

Video

Notes

Storage & Reheating Instructions

• In the refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for 4–5 days.
• In the freezer: Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
• Reheating: Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.

Nutrition

Calories: 420kcal | Carbohydrates: 15g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 537mg | Potassium: 387mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3785IU | Vitamin C: 23mg | Calcium: 420mg | Iron: 1mg

More Delicious Soups To Try

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If you’ve never had Tennessee onions, bless your heart! Sweet onions bake in butter and gooey cheese until they’re golden, bubbly, and downright sinful. The perfect side to complement steak, chicken, burgers, or your favorite BBQ.

Tennessee Onion Ingredients

• Type of Onion: Use a sweet variety of onion for this dish. Sweet Vidalia onions, Walla Walla, Maui, or Texas sweet onions all work great.
• How to Cut: Cut onions evenly into 1/4-inch slices, separate the rings so the onions get seasoned on all sides, and cook evenly.
• Cheesy Goodness: I use a mix of cheddar, mozzarella, and parmesan, but feel free to use your favorite cheeses. Gouda or Gruyère would be great in this!

How to Make Tennessee Onions

If you love onions done right, these Tennessee onions are about to become your new go-to. They’re simple to make but feel totally indulgent. A little bit fancy, a lot delicious! If you enjoy this, you HAVE to try my Tennessee Onion Dip!

1. Prep the Onions: Preheat oven to 350ºF. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
2. Season: Sprinkle with garlic powder, Italian seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Gently toss to combine.
3. Add Butter and Cheese: Place the onions in the baking dish and top with butter, cut into small pieces. Then, top with cheddar cheese, shredded mozzarella cheese, and shredded Parmesan cheese.
4. Bake: Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

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Tennessee Onions

Tennessee onions are sweet onions baked in butter and gooey cheese until golden, bubbly, and caramelized to perfection.

Course Side Dish

Cuisine American

Keyword cheesy tennessee onions, tennessee onions, tennessee onions recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 217kcal

Author Alyssa Rivers

Ingredients

• 3 large sweet onions
• 4 tablespoons butter, cut into small pieces
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
• Sprinkle with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Gently toss to combine.
• Place the onions in the prepared baking dish and top with 4 tablespoons butter, cut into small pieces. Layer 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, and ½ cup shredded Parmesan cheese evenly over the onions.
• Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

Notes

Storing & Reheating

• Fridge: Store leftovers in the fridge in an airtight container for 3-4 days.
• Reheating: Reheat in the microwave or in the oven at 300ºF until hot.

Nutrition

Calories: 217kcal | Carbohydrates: 11g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 626mg | Potassium: 190mg | Fiber: 1g | Sugar: 7g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 1mg

More Cozy Side Dish Recipes

If you loved this Tennessee onion side dish, I have more sides to share. Warm, comforting, and full of flavor, these go with just about any meal. Here are a few of my family’s favs!

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

Loaded Baked Potato Dip Ingredients

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

How to Make Loaded Baked Potato Dip

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

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

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Loaded Baked Potato Dip

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

Course Appetizer, dip

Cuisine American

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

Prep Time 5 minutes minutes

chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 403kcal

Author Alyssa Rivers

Ingredients

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

Instructions

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

Notes

Storage and Serving Instructions

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

Nutrition

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

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