Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion. INTRO KEY LIME CHEESECAKE WITH COCONUT GRAHAM CRACKER CRUST I first discovered this recipe in the cookbook Glorious Layered Desserts by my friend Glory of Glorious Treats. I love …
Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.
I always feel kind of embarrassed to say that my favorite food is pizza because it sounds so generic, but like, it’s truly one of the most flexible foods out there. You can get so creative with it! And I absolutely love coming up with new flavor combos for my pizza. This week it was a Broccoli Cheddar Pizza with a super creamy, herb-filled white sauce. SO GOOD.
Pizza Crust Options
You can use any type of pizza dough or pizza crust for this recipe. I used my super quick Thin & Crispy Pizza Crust recipe, but you could also use store-bought dough, store-bought pre-baked pizza crust, or even something like naan or tortillas.
Can You Use Fresh Broccoli?
Yes, absolutely. I used frozen broccoli because it’s par-boiled before freezing, so it’s already tender and ready to go, but if you prefer fresh broccoli you can certainly use that. You can either leave it fresh for extra crunch, or you can steam or par-boil it first to make it more tender. If using broccoli fresh without any pre-cooking, I suggest tossing it in a little bit of oil to prevent it from drying out when in the oven.
What Else Can I Add?
I’m a huge advocate of checking your pantry, fridge, or freezer for leftover ingredients that you can toss into your meal. Pizza is one of the best recipes for using up random ingredients. Here are some ingredients that would go awesome on this pizza, if you have them:
Red onion
Bacon
Grape tomatoes
Feta
Pesto
Cooked chicken (rotisserie, grilled breast, etc.)
Ham
Broccoli Cheddar Pizza
This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.
Prepare the herby white sauce first. Combine the butter, cream cheese, milk, garlic powder, onion powder, basil, oregano, salt, and pepper in a small saucepot. Heat and stir over medium until the cream cheese has fully melted and the sauce is thick and creamy.
Preheat the oven to 450ºF. Stretch your pizza dough over a pizza pan. Spread the herby white sauce over the surface of the pizza dough.
Chop the thawed frozen broccoli into smaller pieces. Sprinkle the chopped broccoli over the herby white sauce on the pizza. Top with the shredded cheddar cheese.
Bake the pizza for 10-15 minutes, or until the pizza crust is golden brown and the cheddar on top is melted. Cut into eight pieces and serve!
How to Make Broccoli Cheddar Pizza – Step by Step Photos
Start with the herby white sauce. Add 1 Tbsp butter, 4 oz. cream cheese, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp pepper, ¼ tsp salt, and ½ cup milk to a saucepot (photo is before adding the milk).
Heat and stir the sauce ingredients over medium until the cream cheese is fully melted and the sauce is thick and creamy.
Preheat the oven to 450ºF.Stretch your pizza dough onto a pizza pan, then spread the herby white sauce over the surface.
Chop 12 oz. of thawed frozen broccoli florets into smaller, bite-sized pieces.
Add the chopped broccoli on top of the white sauce.
Finally, top with 6oz. shredded cheddar.
Bake the broccoli cheddar pizza in the preheated 450ºF oven for 10-15 minutes, or until the crust is golden brown and the cheddar is melted.
I’m super excited to share this queso recipe with you. This Mexican dip is cheesy, creamy and full of fresh flavor. It’s surprisingly easy to make and…
I’m super excited to share this queso recipe with you. This Mexican dip is cheesy, creamy and full of fresh flavor. It’s surprisingly easy to make and utterly irresistible.
This recipe uses a simple secret ingredient—cream cheese—to achieve its gloriously creamy texture and light tang. No flour and no fussy roux required here (as a bonus, this queso is gluten free).
This stovetop queso possesses all of Velveeta’s positive attributes, but it tastes a million times nicer. It even cools down with grace, developing just a slight skin on top that really doesn’t detract from its appeal.
If you’re like me, you probably don’t need an excuse to eat queso while sipping a margarita. I grew up around a lot of Tex-Mex food and like to consider myself a queso connoisseur. If queso is on the menu, I’ve likely sampled it.
My husband, on the other hand, exercises an impressive amount of restraint when it comes to queso. He tells me he doesn’t like it. (He’s generally a rational man, though I question him in cheese-related matters.) This queso is an exception to his rule. He loves it.
We both agree that this is the best queso we’ve ever had. Try it, and I hope you’ll say the same!
If you like chips and queso, you’re going to love this hot corn dip. It’s like queso’s older hotter cousin. It’s got all that creamy cheesy goodness, plus a little sweetness from the corn, plenty of color from the peppers, and a little kick of spicy heat. And a little bowl of cool salsa on the side offers the perfect complimentary flavors and textures. THIS will be a staple at every party that I hope the future holds.
What’s in Hot Corn Dip?
To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.
Make it Extra
I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.
Can I Use Fresh Corn?
This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of cooked corn kernels.
Hot Corn Dip
This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
Total Cost $5.14 recipe / $0.86 serving
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Servings 6about ½ cup each
Calories 292kcal
Author Beth – Budget Bytes
Ingredients
1red bell pepper$1.50
1jalapeño$0.10
2clovesgarlic$0.16
3green onions$0.19
2Tbspbutter$0.28
12oz.frozen corn$0.75
4oz.cream cheese$0.35
1/4cupsour cream$0.11
2Tbspmayonnaise$0.20
1/2tspground cumin$0.05
1/2tsphot sauce$0.08
4oz.pepper jack cheese, shredded (1 cup)$1.15
2Tbspgrated Parmesan$0.22
Instructions
Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
Add the frozen corn and continue to sauté until the corn has heated through.
Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.
Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.
Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.
Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.
Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.
Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.
Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.
Serve hot while the cheese is ooey-gooey and delicious!
This post is sponsored by Kroger. If you like carrot cake, you are going to LOVE these Carrot Cake Muffins. They taste just like carrot cake but are totally acceptable for breakfast because they are muffins. YES! The muffins are super moist thanks to t…
This post is sponsored by Kroger. If you like carrot cake, you are going to LOVE these Carrot Cake Muffins. They taste just like carrot cake but are totally acceptable for breakfast because they are muffins. YES! The muffins are super moist thanks to the fresh carrots and perfectly spiced thanks to the cinnamon, ginger,…
Cream cheese adds an all too familiar thick, creamy, rich tang to the cut sides of bagels, in between layers of carrot cake, in bowls of flavorful party dips, and more. But what if you’re halfway into a recipe only to realize that someone used your cre…
Cream cheese adds an all too familiar thick, creamy, rich tang to the cut sides of bagels, in between layers of carrot cake, in bowls of flavorful party dips, and more. But what if you’re halfway into a recipe only to realize that someone used your cream cheese to slather on their cinnamon raisin bread this morning, leaving you several tablespoons short?
While it’s hard to replicate the exact flavor and texture of cream cheese (especially all at once), there are some good substitutes available. Some can be used as is with pleasing results, and others need a few tweaks; some will work well as a spread or in dips, while others can handle more involved applications, like frostings and baked goods. In general, proceed with caution when making full-blown baked cheesecakes and other cream-cheese-heavy baking projects with anything other than full-fat, real-deal cream cheese.
Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original! What’s great about these strawberry muffins Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great: The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious! The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be […]
Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping.
Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original!
What’s great about these strawberry muffins
Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great:
The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious!
The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be aptly called a muffin.
They’re moist from applesauce! Applesauce makes a perfectly moist cake portion of the muffin, without it being too buttery or oily.
How to make and swirl the cream cheese topping
These strawberry muffins are pretty straightforward: the only part that needs a little more explanation is the cream cheese swirl. Here’s what to know about this part of the recipe:
Dice the strawberries into small pieces. This helps the strawberries to integrate into the cream cheese — it will turn pink but still have strawberry chunks (this is intended!).
Place dollops of cream cheese on top of the muffin batter. Use a heaping 1 tablespoon.
Use a toothpick to swirl and push the cheese into the batter. Swirl it in so that it incorporates into the top portion of the muffin batter.
Storage info for strawberry muffins
Because there’s cream cheese on top, you’ll want to store these strawberry muffins in the refrigerator instead of at room temperature like other muffins. Here are a few pointers:
The muffins are the best the day of making. Wait after baking until they’re about room temperature, then devour. They taste incredible the day of.
Refrigerate for 5 days. Pop them into the fridge for storage. Remember to let them warm back to room temp for a minute or two before you enjoy them.
Do not freeze. The cream cheese topping doesn’t hold up well in the freezer, so we don’t recommend freezing here.
When to serve them!
These strawberry muffins are great for when you have a bunch of strawberries you don’t know what to do with. They’re absolutely perfect for entertaining, too! Here are a few ideas for how to pair them:
Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a standard muffin tin.
In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and cinnamon with the baking powder, baking soda, and kosher salt.
In another bowl, combine the applesauce, neutral oil, and vanilla extract. Wait to add it to the dries until you’ve made the cream cheese topping.
Dice the strawberries into small pieces. Use a stand mixer fitted with a paddle attachment or electric hand mixer to combine the cream cheese, sugar, and strawberries: beat them on medium speed until fully combined (the cheese will turn pink but still have chunks of strawberries).
Mix the wet ingredients (applesauce, oil and vanilla) into the bowl with the dry ingredients (flour, oats, etc.) and stir until a smooth batter forms.
Divide the batter evenly into the 12 muffin cups. Dollop a mounded tablespoon of strawberry cream cheese onto the center of each muffin. Then use a toothpick to swirl the cream cheese until it is smoothed onto the top and partially worked into the batter (see the photos).
Bake for about 25 to 28 minutes, until a toothpick comes out clean when inserted into the muffin portion. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).
Creamy Mexican Corn Salad
This creamy Mexican corn salad is packed with bell peppers, crispy bacon, and a kick of heat from green chiles.
READ: Creamy Mexican Corn Salad
Best-Ever Homemade Cinnamon Rolls
Start your morning on the sweeter side with these soft and fluffy cinnamon rolls. Tender, buttery dough swirled with a delicious cinnamon-sugar filling is topped with a just-sweet-enough cream cheese icing for an unfor…
Start your morning on the sweeter side with these soft and fluffy cinnamon rolls. Tender, buttery dough swirled with a delicious cinnamon-sugar filling is topped with a just-sweet-enough cream cheese icing for an unforgettable breakfast treat. Make these for a delightful weekend morning, an indulgent brunch, or a sweet holiday morning. Friends, I am so, […]
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