Caprese Salad Bites

i am trying to use up my fresh herbs before they go by the way of fall's colder temperatures. pair that with the fact that i seem to have an abundance of cherry/grape tomatoes and this quick, easy appetizer is a no-brainer.

it's a great bite to throw together for unexpected guests or an impromptu happy hour. a cherry tomato, basil leaf, and small cube of mozzarella with a splash of  balsamic vinegar and you have a caprese salad on a toothpick.

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Caprese Salad Bites

fresh basil leaves
cherry or grape tomatoes
fresh mozzarella cheese, cut into small cubes
tooth picks
balsamic vinegar

spear the very end of a basil leaf with a tooth pick. add tomato and cheese and finish with other end of basil leaf. repeat with all basil and place on plate. gently spoon balsamic vinegar over each bite. enjoy.

French Onion Broccoli Gruyere Dip

i could live on crackers, veggies, and dip. i realize that may not be the healthiest of diets but it could sustain me. i also happen to like tortilla chips and salsa, potato chips and dip, and fruit dipped in chocolate but that's beside the point.

this recipe is my attempt to make a healthier dip. i think it was a successful endeavor! this dip is full of good things - cottage cheese and broccoli. i added a bit of gruyere cheese for good measure.

this dip is equally good on crackers (mary's gone crackers black pepper are my current favorites) as it is on carrots, celery, and cucumbers.

a food processor brings the dip together in minutes and all it takes is 10-15 minutes in the oven to get all hot and melty. it is important to note i also ate this dip cold the next day (i didn't want to heat the kitchen up by turning on the oven) and it was just as good.

enjoy the healthy(ish), cheesy goodness!

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French Onion Broccoli Gruyere Dip
makes 2 cups

1 cup raw broccoli florets
1 cup low fat cottage cheese
2 tbs olive oil mayo
1 tbs french onion dip mix
1 tsp mrs. dash onion and herb mix
1/8 tsp garlic salt
1/8 tsp pepper
1/4 cup grated gruyere, plus more for topping

preheat oven to 400 degrees F.

pulse the broccoli in a food processor until finely chopped. add cottage cheese and mayo and puree until smooth. stir in onion dip mix, mrs. dash, salt, pepper, and cheese. spoon into oven safe dish and top with additional grated gruyere. bake for 10-15 minutes until brown and bubbly.

Caramelized Onion and Artichoke Dip

holy wow.

seriously i don't know what else to say besides put down the computer, head to the grocery store and buy the ingredients you need to make this dip. it is that good.

i made this as an appetizer when we had company and there wasn't much left over. it's quite possible that what was left over was consumed the next day. i'm just saying there is a chance.

taking the extra time to caramelize the onions is totally worth it because the flavor of the sweet onions is the star of this warm, cheesy dip.

i usually half this recipe unless we are having a big crowd. use crackers, tortilla chips, or celery and carrots to scoop up this decadent treat.

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Caramelized Onion and Artichoke Dip

2 large onions, thinly sliced
2 tbs extra virgin olive oil
salt and pepper
1/4 cup white wine
15 oz artichoke hearts
2 cloves garlic, minced
1/4 tsp garlic salt (or regular salt)
1/8 tsp pepper
3/4 cup shredded gruyère cheese
1/4 cup grated parmesan cheese
1/2 cup sour cream
1/4 cup olive oil mayonnaise
1/4 cup plain greek yogurt (2% of full fat)

in a large skillet over medium heat, warm olive oil. add onions and stir well to combine. cook until tender, 5-10 minutes, stirring occasionally. season with salt and pepper and add white wine to de-glaze pan. stir well and continue to cook until wine is reduced and onions and caramelized. remove from heat.

preheat oven to 400 degrees F.

meanwhile, mince artichoke hearts in food processor. mix minced artichokes with garlic, salt, pepper, sour cream, mayo, yogurt, parmesan and gruyere. add onions and stir well to combine.

spread into greased baking dish and bake for 20 minutes until bubbly and golden brown.

Buffalo Chicken Dip

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there are many versions of this dip floating around the internet. i have taken influences from several different recipes and come up with my version of this delicious dip.

i confess, E and i actually had this for dinner last night. as our meal. i baked a dish of the dip, set out lots of carrot and celery sticks, and we just dove right in. but don't worry, that's not all we had for dinner. i'm civilized you know. i also had a martini.

after one bite, E said, "this really does taste like buffalo chicken wings." so, there you have it folks, buffalo chicken dip - it tastes like buffalo chicken wings!

by the way, if you show up with a warm dish of this cheesy, spicy goodness, i guarantee you will not be turned away at the door.

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Buffalo Chicken Dip
adapted from how sweet eats and meals and moves


1/2 cup plain greek yogurt
1/2 cup bleu cheese dressing
8 oz cream cheese, softened
3 tbs ranch dip mix (the powdered spices in the packet)
1/2 cup franks original red hot sauce
1/2 rotisserie chicken, shredded
1/2 cup shredded cheddar cheese

preheat oven to 375 degrees F.

in a large bowl, combine yogurt, dressing, cream cheese, ranch dip mix, and hot sauce. stir well until smooth. stir in shredded chicken and transfer mixture to an oven safe dish. sprinkle cheese over top and bake for 15-20 minutes until cheese is bubbly and mixture is warmed through. i like to set my oven to broil for 2-3 additional minutes so the cheese starts to brown.

serve warm with lots of carrot sticks, celery sticks, or tortilla chips.