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7 Layer Dip

This easy 7 Layer Dip is the perfect appetizer for parties, football games, and gatherings. No cooking needed and it feeds a large crowd!

The post 7 Layer Dip appeared first on Budget Bytes.

When you need a quick party appetizer that tastes good, is easy to make, and feeds a large crowd…this 7 Layer Dip is the one to make! It has all of my favorite Tex-Mex flavors in one dish and it’s perfect for serving at potlucks, football parties, and family gatherings. I’m always down for any type of chips and dip, but this 7 layer dip takes dips to a whole new level! I’m not sure which part I love the most, the fact that I don’t have to cook anything over a stove to make this recipe or that it comes in at just over $1 per serving. Either way, I highly recommend adding this 7 layer dip recipe to your Super Bowl menu this weekend.😉

Overhead view of 7 layer dip in a glass casserole dish with a napkin, chips, and lime wedges on the side.

What Is 7 Layer Dip?

7 layer dip is an easy party appetizer that’s made by building layers of creamy, flavorful, ingredients like refried beans and guacamole into a 9×13” dish. It’s fun to serve at football parties and family gatherings, there’s no need to heat up a stove, and it’s perfect for feeding a crowd!

Ingredients For 7 Layer Dip

Here’s everything you need to make this easy 7 Layer Dip:

  • Refried Beans: You can certainly make your own refried beans, but to make things easy we used canned refried beans and seasoned it with a few spices.
  • Guacamole: We made a quick batch of our homemade guacamole recipe, but to save time you can easily substitute with your favorite store-bought guacamole.
  • Sour Cream: No need to overthink this layer, just grab a tub of regular sour cream to spread on top of the guacamole. It adds the perfect creamy and tasty flavor to balance the beans and guacamole.
  • Cheddar Cheese: We used medium cheddar cheese but you can certainly use mild or a different flavor cheese if you prefer. And we highly recommend buying the cheese in block form and shredding it yourself for this recipe.
  • Tomatoes: Diced Roma tomatoes or vine-ripe tomatoes both work well and are added on top of the cheese layer.
  • Black Olives: Black olives add wonderful color, texture, and flavor to the dip. Because olives tend to be salty and tangy with bold flavors, you’ll only need a few of them for this 7 layer dip.
  • Green Onions: The final layer is a sprinkle of sliced green onions which add not only great flavor, but also a beautiful vibrant color to the dip!

Recipe Variations

  1. Use taco seasoning – If you happen to have a batch of taco seasoning in your panty, use 1 ½ tablespoons of it instead of the chili powder, cumin, and salt to season your refried beans. This will give the beans even more flavor! You can also mix a little bit in to your sour cream to give it an extra boost of flavor.
  2. Add seasoned ground meat – You can make this 7 layer dip even more filling by adding a layer of taco seasoned ground beef or ground turkey. I would add it right after the refried beans layer.
  3. Add salsa – Your favorite thick salsa also works really well with this dip recipe. If you want to add it as a layer, just make sure to drain any excess liquid from the salsa to keep the dip from getting too soggy.

Storing LEftovers

This dip is definitely best served and eaten the same day it’s made, but if you happen to have leftovers, just store any leftovers covered tightly in the refrigerator for 3-4 days. The guacamole may start to brown slightly and the dip may get a bit watery around the edges, but it will still taste delicious!

Side view of 7 layer dip with a hand holding a chip and scooping some out.
Overhead view of 7 layer dip in a glass casserole dish with a napkin, chips, and lime wedges on the side.
Print

7 Layer Dip

This easy 7 Layer Dip is the perfect appetizer for parties, football games, and gatherings. No cooking needed and it feeds a large crowd!
Course Appetizer, Side Dish
Cuisine Mexican, Southwest
Total Cost $16.72 recipe / $1.11 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 15 (1/2 cup each)
Calories 170kcal

Ingredients

  • 2 tomatoes $1.46
  • 1 1/2 cups shredded cheddar cheese $1.87
  • 1/2 cup sliced black olives $2.19
  • 3 green onions $0.45
  • 2 16oz. cans refried beans $2.38
  • 1 Tbsp chili powder $0.30
  • 1/2 tsp cumin $0.05
  • 1/4 tsp salt $0.02
  • 2 Tbsp water $0.00
  • 2 1/2 cups guacamole $6.25
  • 1 1/2 cups sour cream $1.75

Instructions

  • Dice the tomatoes, shred the cheddar cheese, drain the black olives, and slice the green onions. Set these ingredients to the side.
  • In a medium bowl add the refried beans along with the chili powder, cumin, salt, and water. Mix these ingredients together until well combined.
  • Spread the seasoned refried beans into the bottom of a 9×13” casserole dish.
  • Next spread the guacamole evenly on top of the refried beans. Then spread the sour cream evenly on top of the guacamole mixture.
  • Sprinkle the shredded cheese evenly on top of the sour cream.
  • Now add the diced tomatoes, black olives, and green onions on top. Make sure everything is spread as evenly as possible.
  • Serve immediately with tortilla chips or cover and place in the refrigerator until ready to serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Sodium: 204mg | Fiber: 3g
Side close up view of 7 layer dip in a glass casserole dish.

How to Make 7 Layer Dip – Step by Step Photos

7 layer dip ingredients on a cutting board.

Dice 2 tomatoes, shred 1 1/2 cups of cheddar cheese, drain 1/2 cup black olives, and slice 3 green onions. Set these ingredients to the side.

Refried beans in a white mixing bowl with seasoning on top.

In a medium bowl add 2-16oz. cans of refried beans along with 1 Tbsp chili powder, 1/2 tsp cumin, 1/4 tsp salt, and 2 Tbsp water. Mix these ingredients together until well combined.

Refried beans spread evenly in a glass casserole dish.

Spread the seasoned refried beans into the bottom of a 9×13” casserole dish.

Guacamole spread evenly on top of refried beans in glass casserole dish.

Next spread 2 1/2 cups of guacamole evenly on top of the refried beans.

Sour cream being spread on top of guacamole with a black spatula.

Then spread 1 1/2 cups of sour cream evenly on top of the guacamole mixture.

Shredded cheese added evenly on top of sour cream layer.

Sprinkle the shredded cheese evenly on top of the sour cream.

Chopped tomatoes, black olives, and sliced green onions added and spread out evenly on top of shredded cheese layer.

Now add the diced tomatoes, black olives, and green onions on top. Make sure everything is spread as evenly as possible.

Overhead view of 7 layer dip in a glass casserole dish with a napkin, chips, and lime wedges on the side.

Enjoy this tasty appetizer dip immediately with tortilla chips or cover and place in the refrigerator until ready to serve.

The post 7 Layer Dip appeared first on Budget Bytes.


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7 Layer Dip

Whenever I need an appetizer to take to a party or potluck, I like to make 7 Layer Dip. It is the PERFECT party dip and always a crowd pleaser. This classic dip is layered with the best ingredients- refried beans, sour cream (or plain Greek yogurt), gu…

Whenever I need an appetizer to take to a party or potluck, I like to make 7 Layer Dip. It is the PERFECT party dip and always a crowd pleaser. This classic dip is layered with the best ingredients- refried beans, sour cream (or plain Greek yogurt), guacamole, salsa, cheese, and toppings! Serve with tortilla…

Homemade French Onion Dip

This creamy and tangy French Onion Dip is full of caramelized onions and perfect for parties, game day, or as a burger or sandwich spread.

The post Homemade French Onion Dip appeared first on Budget Bytes.

Caramelized onions are one of my favorite flavors EVER, so even though you can make a quick French Onion Dip made with just a packet of onion soup mix and sour cream, you know I’m going to try to make it from scratch instead! And this homemade French Onion Dip recipe is surprisingly easy! It only takes a few ingredients and it really lets the flavor of those caramelized onions shine. This dip is creamy, tangy, sweet, savory, and perfect for all your crunchy chips and crackers. Plus, it also makes an ah-maz-ing sandwich and burger spread, so even if you’re not a chip and dip person, you still need to try it!

Overhead view of a bowl of French Onion Dip with a chip in the side and chips all around.

What Is French Onion Dip?

French Onion Dip is a creamy and tangy dip for chips, crackers, vegetables, and more that has a flavor profile similar to French Onion Soup. The quick way to make French Onion Dip is to simply stir a packet of onion soup mix into a container of sour cream, but if you’re looking for more of a “from scratch” approach with that slow caramelized flavor, we’ve got you covered. And while caramelizing the onions does take a little bit of time, you don’t need many more ingredients to turn them into a really stellar dip!

Ingredients for French Onion Dip

Here’s what you’ll need to make a homemade French Onion Dip from scratch:

  • Onions: I just used plain ol’ yellow onions here, but if you want to get fancy you can go for a sweet onion like Vidalia or a Maui onion.
  • Butter: Butter makes the recipe extra rich and gives a slightly nutty flavor to the caramelized onions.
  • Cream Cheese: Cream cheese is the rich and tangy base for the dip.
  • Sour Cream: Sour cream lightens up the cream cheese just a touch and makes the dip much softer and dippable.
  • Worcestershire sauce: This gives the dip a savory note, similar to French onion soup.
  • Seasoning: I kept the seasonings simple so the flavor of the onions could shine through. All you’ll need is a bit of garlic powder, salt, and pepper. You can experiment with adding beef bouillon, but I found this to overwhelm the flavor of the dish, totally masking the delicately sweet flavor of the onions.

How to Serve French Onion Dip

French onion dip is classically served with potato chips, but it’s great for so much more! You can use it for crackers, on a vegetable platter (in place of ranch dip), or as a spread on sandwiches, wraps, or burgers. Try pairing this dip on a sandwich with thinly sliced roast beef, a slice of Swiss cheese, and spring mix. You won’t be disappointed! Or slather it onto a burger with some sautéed mushrooms. YES PLEASE.

How Long Does it Keep?

Homemade French Onion Dip will stay good in the refrigerator for about four to five days, but is not a good candidate for freezing. If your French Onion Dip has been in the refrigerator for a few days, make sure to give it a good stir before enjoying.

Side view of a chip being dipped into a bowl of French Onion Dip.
Overhead view of a bowl of French Onion Dip with a chip in the side and chips all around.
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French Onion Dip

This creamy and tangy French Onion Dip is full of caramelized onions and perfect for parties, game day, or as a burger or sandwich spread. 
Course Appetizer, Snack
Cuisine American
Total Cost $2.85 recipe / $0.48 serving
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 15 minutes
Total Time 55 minutes
Servings 6 (¼ cup each)
Calories 193kcal

Ingredients

Instructions

  • Dice the onions and place them in a skillet with the butter.
  • Cook the onions over medium-low heat, stirring occasionally, allowing them to soften and then slowly brown. Continue cooking for about 30 minutes, or until they achieve a deep copper brown color and jammy texture. If the skillet dries out too much as the onions cook, lower the heat slightly and add a tablespoon or two of water. On the flip side, if the onions are taking too long to cook, increase the heat slightly.
  • Meanwhile, stir together the cream cheese, sour cream, Worcestershire sauce, garlic powder, salt, and pepper in a bowl until smooth and evenly combined.
  • Once the onions are fully caramelized, stir them into the dip.
  • Allow the dip to sit for about 15 minutes for the flavors to blend, then taste and adjust the seasonings to your liking. Serve with your favorite chips or spread onto a sandwich and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 193kcal | Carbohydrates: 7g | Protein: 3g | Fat: 18g | Sodium: 237mg | Fiber: 1g

How to Make French Onion Dip – Step by Step Photos

Diced onion and butter in a skillet.

Dice one pound of yellow onions (about two medium onions), then add them to a skillet with 2 tablespoons of butter.

Half-cooked onions in the skillet.

Cook the onions over medium-low heat, stirring occasionally, allowing them to soften and then slowly brown. If the skillet gets too dry as the onions cook, turn the heat down slightly and add a tablespoon or two of water to the skillet to help dissolve the browned bits off of the bottom of the skillet. Or, if the onions are taking a very long time to cook down, you can increase the heat slightly.

Fully caramelized onions in the skillet.

When the onions are fully caramelized they should look like this—deep copper brown, translucent, and jammy in texture. The caramelization process should take about 30 minutes.

Dip ingredients in a bowl but not combined.

Meanwhile, combine 4oz. room temperature cream cheese, 1 cup sour cream, 1 tablespoon Worcestershire sauce, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and ¼ tsp salt in a bowl, stirring until the mixture is smooth.

Caramelized onions added to the dip in the bowl.

Add the caramelized onions to the dip and stir to combine.

Finished caramelized onion dip in the bowl with a spoon.

Allow the dip to sit for 15 minutes to allow the flavors to blend, then taste and adjust the seasonings to your liking.

Overhead view of a chip being dipped into a bowl of French Onion Dip.

Serve with your favorite crunchy chips and enjoy!

The post Homemade French Onion Dip appeared first on Budget Bytes.

Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.

The post Homestyle Cornbread appeared first on Budget Bytes.

Our Easy Homemade Cornbread, which is like the classic Jiffy cornbread mix, has been a reader favorite on Budget Bytes for years, but I was craving a richer, more decadent cornbread to go with my Black-Eyed Peas this year. So, I crafted this super rich cornbread that is less on the sweet side and full of golden buttery goodness. It’s the perfect compliment to a bowl of chili, to serve with your Thanksgiving feast, or drenched in honey and butter for breakfast.

Close up overhead view of a stack of cornbread squares with melting butter on top.

Ingredients for Super Moist Cornbread

Here’s what you’ll need to make this super rich, moist, and buttery homestyle cornbread:

  • Yellow Cornmeal: This is the base for the cornbread. For this recipe, we use slightly more cornmeal than flour to give the bread even more corn flavor.
  • All-Purpose Flour: Mixing just a bit of flour into the cornmeal helps keep the cornbread soft, moist, and not too crumbly.
  • Salt: Salt is very important in cornbread, which can otherwise be a little bit bland. The salt helps the flavor of the corn pop!
  • Baking Powder and Baking Soda: Baking powder and baking soda keep this rich cornbread from being too heavy and dense by adding just the right amount of leavening. We use a mix of baking soda and powder because of the acidic pH of the sour cream.
  • Milk & Sour Cream: I used a mix of whole milk and sour cream to moisten the cornbread and give it tons of rich flavor. Sour cream adds flavor similar to buttermilk, but is an ingredient we’re much more likely to already have in our fridge!
  • Egg: Egg helps give the cornbread strength so it doesn’t fall apart, and it adds just a little bit of fluff to the texture.
  • Butter: Instead of just using cooking oil for this cornbread, I used melted butter for extra rich flavor.
  • Oil: Butter gives the cornbread tons of flavor, but just a little bit of oil helps keep the bread super moist after baking in a way that butter alone does not. You can use any neutral cooking oil like canola oil, vegetable oil, avocado oil, or corn oil.
  • Sugar: I tested this recipe both with and without sugar since sugar is a VERY controversial ingredient in cornbread. I will say that I prefer just a little sugar in my cornbread, but you can leave it out if you prefer.

What Bakeware to Use

You have a few options when it comes to what to use to bake this cornbread. I used a simple 8×8 metal baking dish, but if you prefer super crispy edges you can bake the cornbread in a preheated cast iron skillet. You can also bake it in a 9-inch round pie plate, if preferred. It all depends on what shape you want the pieces (square or wedges) and if you like those super crispy edges!

What to Serve with Cornbread

Cornbread is a staple recipe that goes with just about any meal, and because it’s so easy to make it is definitely one of my go-to side dishes for dinner. That being said, cornbread is a must with Thanksgiving dinner, a hearty bowl of chili, bean soup, vegetable soup, or black-eyed peas on New Year’s Day. I also love cornbread with butter and honey as a side to my fried eggs for breakfast!

How to Store Leftovers

Make sure to let the cornbread cool completely to room temperature before packing to prevent condensation, then place it in an air-tight container for storage. Cornbread can be kept at room temperature for about three days, or refrigerated for about five days. You can rewarm cornbread in the microwave briefly to make it steaming hot and ready to melt a pat of butter!

You can also freeze cornbread for longer storage. Make sure to wrap the cornbread tightly in plastic or waxed paper, then place it in a freezer-friendly container (like a freezer bag). Frozen cornbread will stay good for about three months. It can be thawed at room temperature.

Close up of butter being spread onto a piece of cornbread.
Close up overhead view of squares of cornbread with butter melting top.
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Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.
Course Bread, Breakfast, Side Dish
Cuisine American
Total Cost $2.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 pieces
Calories 276kcal

Ingredients

  • 1.5 cups yellow cornmeal $0.73
  • 1/2 cup all-purpose flour $0.10
  • 1 tsp salt $0.05
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 2 Tbsp sugar (optional) $0.04
  • 1 cup sour cream $1.06
  • 1/2 cup whole milk $0.24
  • 4 Tbsp salted butter, melted $0.50
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.09

Instructions

  • Preheat the oven to 400ºF. In a large bowl, stir together the cornmeal, flour, salt, baking powder, baking soda, and sugar until well combined.
  • In a separate bowl, whisk together the sour cream, milk, melted butter cooking oil, and egg.
  • Pour the dry ingredients into the bowl of wet ingredients and stir just until everything is evenly combined. Avoid over-stirring the batter.
  • Pour the batter into a greased 8×8-inch baking dish. Transfer to the oven and bake for 20 minutes, or until the top is golden brown.
  • Allow the cornbread to cool in the baking dish, then slice into nine pieces and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Sodium: 428mg | Fiber: 3g
Squares of cornbread on parchment with honey and butter on the sides.

How to Make Cornbread – Step by Step Photos

Cornbread dry ingredients in a bowl.

Preheat the oven to 400ºF. Add 1.5 cups yellow cornmeal, ½ cup all-purpose flour, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and 2 Tbsp sugar (optional) in a bowl. Stir until the dry ingredients are really well combined.

Wet ingredients for cornbread in a bowl.

In a separate bowl, whisk together 1 cup sour cream, ½ cup whole milk, 4 Tbsp melted salted butter, one large egg, and 2 Tbsp cooking oil until smooth.

Wet and dry ingredients combined to make cornbread batter.

Pour the dry ingredients into the bowl of wet ingredients and stir just until they are combined. Try not to over-stir the batter.

Cornbread batter in a square metal baking dish.

Spread the cornbread batter into a greased 8×8-inch baking dish.

Baked cornbread in the baking dish.

Bake the cornbread in the preheated 400ºF oven for about 20 minutes or until it’s golden brown on top.

Squares of cornbread on parchment with honey and butter on the sides.

Let the cornbread cool in the pan, then slice into nine squares and serve.

A stack of cornbread squares with honey being drizzled over top.

I love cornbread with butter and honey, but it goes with a variety of savory meals as well!

The post Homestyle Cornbread appeared first on Budget Bytes.

Slow Cooker Potato Soup

This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!

The post Slow Cooker Potato Soup appeared first on Budget Bytes.

I could literally eat a bowl of creamy potato soup every single day. There was a time when I would call my favorite lunch spots each week just to see if the “soup of the day” was potato soup! Yes, I was that hooked. But nothing, I mean absolutely nothing, beats the taste of homemade potato soup! Even better when the slow cooker does all the work for you. This Slow Cooker Potato Soup is rich, creamy, comforting, and absolutely delicious!

Overhead photo of slow cooker potato soup in a white bowl with sour cream, green onions, and shredded cheese on top.

If you don’t have a slow cooker you can still enjoy a warm bowl of potato soup by making our stovetop Loaded Potato Soup recipe.

Ingredients For Slow Cooker Potato Soup

Here are the ingredients you need to make this delicious, velvety potato soup recipe!

  • Vegetables: A combination of carrots, celery, onion and garlic were used to add depth, flavor, and texture to the soup.
  • Potatoes: Potatoes are of course the foundation for this soup. We used Yukon gold potatoes because we love their creamy texture and they hold up well in the slow cooker. Russet potatoes are also a great option.
  • Seasoning: A simple combination of Italian seasoning, salt and pepper seasons the soup.
  • Chicken Broth: Make sure to use a very flavorful chicken broth as a LOT of the soup flavor will come from the broth. We use Better than Bouillon to make our broth.
  • Flour: A quick and simple slurry with all-purpose flour and water is needed to thicken the soup. We tested the recipe without the slurry and it makes a BIG difference.
  • Heavy Cream & Sour Cream: Heavy cream also helps thicken the soup and gives it a creamy texture. Sour cream adds even more flavor and creaminess to the soup!
  • Cheddar Cheese & Green Onions: We finished the soup with a final pop of extra flavor and color with some fresh shredded cheddar cheese and sliced green onions.

Topping Options

There are several different toppings you can choose from to finish your creamy potato soup. Try any of these options: shredded cheddar cheese, sliced green onions or chives, sour cream, greek yogurt, chopped bacon, homemade croutons, or extra fresh cracked black pepper.

What To Serve With Potato Soup

Just like many soup recipes, this slow cooker potato soup pairs well with a simple side salad, a Caesar salad, or even a fresh pasta salad like our Broccoli Pasta Salad with Tomato Vinaigrette. Soups and sandwiches are also a great combination. Try serving this potato soup with a Chicken Caesar Wrap or a gourmet Spinach and Feta Grilled Cheese!

Storing Leftovers

Store any leftover potato soup in an airtight container in the refrigerator for up to five days. We would not recommend freezing this potato soup recipe. All the dairy and anything thickened with flour or cornstarch tends to separate upon thawing.

Potato soup in a slow cooker with shredded cheese, sliced green onions and a napkin on the side.
Overhead photo of slow cooker potato soup in a white bowl with sour cream, green onions, and shredded cheese on top.
Print

Slow Cooker Potato Soup

This creamy Slow Cooker Potato Soup is rich, comforting and hearty, plus the slow cooker does all the heavy lifting for you!
Course Dinner, Lunch
Cuisine American
Total Cost $8.10 recipe / $1.35 serving
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings 6 1.5 cups each
Calories 394kcal

Ingredients

  • 2 stalks celery $0.50
  • 2 carrots $0.30
  • 1 yellow onion $0.32
  • 3 cloves garlic $0.24
  • 3 lbs Yukon gold potatoes $3.29
  • 1 tsp Italian seasoning $0.10
  • 1 1/4 tsp salt $0.05
  • 1/2 tsp freshly cracked black pepper $0.02
  • 3 cups chicken broth $0.51
  • 2 Tbsp all-purpose flour $0.04
  • 2 Tbsp water $0.00
  • 1/2 cup heavy cream $0.68
  • 1/2 cup sour cream $0.53
  • 1 cup shredded cheddar cheese, divided $1.16
  • 3 green onions, sliced & divided $0.36

Instructions

  • Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into ½ – ¾ inch chunks.
  • Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add the Italian seasoning, salt, and freshly cracked black pepper to the slow cooker.
  • Pour the chicken broth over the vegetables and spices in the slow cooker. Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours.
  • Once the potatoes are almost finished cooking, make a quick flour slurry by adding the flour and water to a small bowl and whisking together until smooth and there are no lumps.
  • After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the slurry, heavy cream, and sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes.
  • During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice the green onions.
  • Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces. Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.
  • Taste the soup and adjust the salt or black pepper to your liking. Use the remaining shredded cheese and green onions to garnish individual bowls. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 394kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Sodium: 1086mg | Fiber: 6g
A spoonful of soup being lifted from the bowl.

How To Make Slow COoker Potato Soup – Step By Step PHotos

Diced carrots, diced onion, diced celery, and minced garlic on a cutting board.

Wash and dice 2 celery stalks, peel and dice 2 carrots, dice 1 onion, and mince 3 garlic cloves.

Yukon gold potatoes peeled and chopped on a cutting board.

Wash, peel, and chop 3 lbs. of Yukon gold potatoes into roughly ½ – ¾ inch chunks.

Diced vegetables, potatoes, seasoning and chicken broth added to a slow cooker.

Add the potatoes, carrots, celery, onion, and the garlic to a 5 or 6 quart slow cooker or crock pot. Then add 1 tsp of Italian seasoning, 1 1/4 tsp of salt, and 1/2 tsp of freshly cracked black pepper to the slow cooker. Next pour 3 cups of chicken broth over the vegetables and spices in the slow cooker.

Potato soup ingredients added to a slow cooker and mixed.

Stir all the ingredients together so that everything is evenly distributed. Place the lid on the slow cooker and cook on high for 3 hours. Once the potatoes are almost finished cooking, make a quick flour slurry by adding 2 Tbsp of flour and 2 Tbsp of water to a small bowl and whisking together until smooth and there are no lumps.

Heavy cream and sour cream added to potato soup in a slow cooker.

After the potato soup has cooked for 3 hours, check to make sure the potatoes are tender and can be easily pierced with a fork. Now add the flour slurry, 1/2 cup of heavy cream, and 1/2 cup of sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes. During the last 10 minutes of cooking, while the slurry and heavy cream are thickening the soup, shred the cheddar cheese and slice 3 green onions.

Potato soup ingredients being mashed with a potato masher in a slow cooker.

Remove the slow cooker lid then use a potato masher to mash the potato chunks into smaller pieces.

Shredded cheese and green onions being added to potato soup in a slow cooker.

Add ½ cup of the shredded cheese and half of the sliced green onions. Stir until the cheese has melted into the soup.

Potato soup in a slow cooker with shredded cheese, sliced green onions and a napkin on the side.

Taste the soup and adjust the salt or black pepper to your liking.

Overhead view of two bowls of slow cooker potato soup.

Use the remaining shredded cheese and green onions to garnish individual bowls. We also topped ours with a little soup cream and some freshly cracked black pepper. Simple, creamy, delicious, and SO GOOD!

The post Slow Cooker Potato Soup appeared first on Budget Bytes.


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Our Best Mashed Potatoes Recipe

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will…

A Couple Cooks – Recipes worth repeating.

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will love.

Best Mashed Potatoes Recipe

“Best mashed potatoes recipe” is a bold claim, but we stand behind it. These really are the best mashed potatoes! They’re swirled with fresh garlic sauteed in butter, milk, and a little sour cream, then mashed into fluffy oblivion. For the creamiest texture you can whip them with a stand mixer. Take them over the top with our secret ingredient to make everyone around the table go mad over them. (We’ve tried it, and it works!)

Best type of potatoes for mashed potatoes

There are several controversies when it comes to the best mashed potatoes, and the first is about the type of potatoes. What’s the best type of potatoes for mashed potatoes? We think it’s a combination.

  • Yukon gold potatoes have a buttery texture and rich flavor. The yellow flesh of a Yukon gold potato is more robust than a russet potato, and the buttery flavor and texture carry the dish. We like to use ¾ Yukon gold potatoes in our best mashed potatoes.
  • Russet potatoes are starchy and add the classic fluffy texture. Use ¼ russet potatoes in the potato mixture, or up to half the recipe.
  • Use peeled or unpeeled potatoes: your choice! We love the look and texture of potato skins in our potatoes, but sometimes we like a smooth mashed potato. You can do either here! The benefit of unpeeled is it’s less work and you keep the nutritional value of the potato skin.
Mashed Potatoes Recipe

Tips for the best mashed potatoes

There are lots of variations in method when it comes to mashed potatoes. Some people use a stand mixer, some use a potato masher. Some chefs use garlic, some heat the dairy before adding it to the mixture. Here’s what we’ve found makes the very best mashed potatoes:

  • Cut the potatoes into even 1-inch chunks. If you cut some smaller than others, the potatoes don’t cook evenly. You run the risk of small uncooked lumps in your mash (it’s happened to us!).
  • Boil the potatoes until they are very tender. You don’t want to go overboard, but make sure they fall right apart when you prick them with a fork.
  • Sauté fresh garlic in butter, then add the milk. Allow the potatoes to steam while you saute the garlic. It will make the kitchen smell amazing and is the essential flavoring for these potatoes. Remove the heat and add the milk, which warms the milk before mashing (which is important for the texture).
  • Add the potatoes, sour cream and salt and mash with a masher. Use a simple potato masher to mash everything into the very best mashed potatoes.

Keep reading for two tips to step them up!

Mashed Potatoes Recipe

How to make smooth creamy mashed potatoes

How to make the best creamy mashed potatoes? Use a stand mixer with the whisk attachment to whip them until they’re beautifully fluffy and smooth!

First, mash the potatoes with garlic, butter, and sour cream by hand to get all the ingredients combined (if you prefer, use the paddle attachment on the stand mixer for that part). Then transfer the mixture to the mixer and mix on low speed with the whisk attachment. It makes the best smooth, creamy texture! One caveat: make sure not to over-whip or the texture can become too thick and gluey.

Variation: garlic mashed potatoes

Love garlic? As garlic afficionados, there’s never such thing as too much garlic in our house! To transform these best mashed potatoes into garlic mashed potatoes, increase the garlic from 4 cloves to 6 cloves for a noticeable garlic flavor. (You can go up to 8 cloves if you like a bold garlic flavor, but we can’t guarantee there won’t be complaints about garlic breath.)

Secret ingredient: prepared horseradish

This best mashed potatoes recipe tastes great with simply garlic, butter, sour cream, and salt. But want to take it even further? Add prepared horseradish.

We learned this trick from a friend, who brought these incredible mashed potatoes to a Friendsgiving once. They had this irresistible savory, tangy, creamy flavor and no one could guess the secret ingredient. Turns out prepared horseradish takes mashed potatoes from good to irresistible without infusing spicy flavor. The quantity specified in the recipe below is enough to taste it but not identify it as horseradish.

It’s not necessary to add this ingredient, but try it if you like! You can also make horseradish mashed potatoes and increase the amount so it infuses the signature spicy flavor.

Best Mashed Potatoes Recipe

A note on serving size

This mashed potatoes recipe uses 4 pounds of potatoes, which is enough for about 8 servings. If desired you can make a half recipe for 4 servings, but we find that the half batch feels small when feeding a family. We prefer making the full 4 pounds and having leftovers (see below).

Storage for leftover mashed potatoes

Our best mashed potatoes last for up to 4 days refrigerated in a sealed container. They taste great rewarmed. We do not recommend freezing mashed potatoes, since it causes the texture to become very runny.

The best thing to do with leftover mashed potatoes? Make Potato Pancakes or Potato Waffles! They have incredible flavor and you can serve them either savory or sweet. We’ve eaten them for breakfast or as a side for salmon for dinner and they taste great both ways!

Mashed potato pancakes

Dietary notes

As written, this mashed potato recipe is vegetarian and gluten-free. For vegan and plant-based, do the following:

  • Replace the butter with vegan butter.
  • Use oat milk, or the dairy-free milk of your choice.
  • Omit the sour cream, and add additional milk until smooth and creamy.

More potato recipes

We hope you’ll agree that this is the best mashed potatoes recipe! Let us know if you make it in the comments below and what you think, whether it’s for a holiday like Thanksgiving or Christmas or an everyday dinner. Here are a few more potato recipes you’ll love:

This best mashed potatoes recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, see the Dietary Notes section above.

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Mashed Potatoes

Our Best Mashed Potatoes Recipe


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will love.


Ingredients

  • 3 pounds Yukon gold potatoes (4 large)
  • 1 pound russet potatoes (1 large; or more Yukon gold potatoes)
  • 6 tablespoons salted butter
  • 4 garlic cloves, finely minced (or 6 cloves for garlic mashed potatoes)
  • ¾ cup milk
  • ½ cup sour cream
  • 1 ¼ teaspoons kosher salt, plus more for boiling
  • Chopped fresh chives, for garnish
  • Variation: 2 tablespoons prepared horseradish (in a jar)*

Instructions

  1. Wash and roughly chop the potatoes into even 1-inch chunks (peel or leave them unpeeled if you don’t mind the texture of skins). Try to make the chunks as even as possible.
  2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1 tablespoon kosher salt. Bring to a boil.
  3. Once boiling, cook until they are very tender, about 10 to 15 minutes (pierce a piece of potato with a fork to assess doneness). Drain and allow to steam while sautéing the garlic in Step 4.
  4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.
  5. Mash the potatoes with a masher. Add the sour cream and 1 ¼ teaspoons kosher salt and mash more until a creamy texture forms. (If using prepared horseradish, mash it in as well.)
  6. Optional: For the creamiest mashed potatoes, transfer to a stand mixer. Add the whisk attachment and whip on low speed for 1 to 2 minutes, until fluffy (take care not to over whip or the potatoes will become too thick and gluey).
  7. Serve immediately garnished with chopped fresh chives, if desired. Leftovers store up to 4 days refrigerated (or make them into potato pancakes or potato waffles!).

Notes

*Adding prepared horseradish is a secret ingredient that makes mashed potatoes taste incredible; using the quantity specified is enough to make them taste complex but not spicy. Feel free to add more if desired or omit.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Mashed potatoes, mashed potatoes recipe, best mashed potatoes, best mashed potatoes recipe

A Couple Cooks - Recipes worth repeating.

Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip is made with three types of cheese and is the perfect appetizer for any party or gathering.

The post Spinach Artichoke Dip appeared first on Budget Bytes.

This Spinach Artichoke Dip recipe is epic. It’s super easy to make and the perfect dish to bring to Friendsgiving, football parties, or any gathering. It has three types of cheese, a creamy homemade sauce, and just a little bitty splash of hotness to tingle your taste buds. This spinach artichoke dip is so good that it’ll make you want to eat your appetizer for dinner. …And I won’t judge you if you do. ;)

Spinach Artichoke Dip in a skillet with a chip dipping into the side.

Ingredients for Spinach Artichoke Dip

This recipe is super easy to make and it doesn’t require too many ingredients. Here’s what you’ll need to make this spinach artichoke dip recipe:

  • Spinach: We used frozen chopped spinach because it’s convenient and inexpensive. Just make sure you fully thaw and squeeze the spinach dry before using. You can use fresh spinach, but you’ll need to cook it down first to remove most of the water. You’ll need about 2 cups once cooked and squeezed.
  • Artichoke Hearts: Canned artichoke hearts are convenient, but you can also use frozen artichoke hearts, if available.
  • Cheese: This super-rich dip has a mix of three cheeses: mozzarella, Parmesan, and cream cheese.
  • Mayonnaise, Sour Cream, and Butter: These three ingredients come together to create the super-rich and creamy sauce that drenches the spinach and artichokes.
  • Seasoning: The seasoning for this dip is pretty simple, just some fresh garlic, hot sauce for tang and heat, plus a pinch of red pepper for another kick. It’s simple, but amazing!

What to Serve with Spinach Artichoke Dip

Because spinach artichoke dip is kind of heavy (understatement) you will want to serve it with something strong and crusty for dipping. My favorite is slices of toasted baguette, but strong crackers and tortilla chips are other great options.

You can also use spinach artichoke dip as part of a meal. Try using it to fill a quesadilla, making it into a grilled cheese sandwich or “melt”, or stirring it into some pasta!

Spinach Artichoke Dip Variations

This is a classic spinach artichoke dip recipe, but you can add or substitute ingredients to make it your own. Here are some ideas for different variations of this spinach artichoke dip recipe:

  • Double Spinach: Use twice the amount of spinach for an extra dose of vegetables.
  • Spicy Spinach Artichoke Dip: make it extra spicy by adding a lot more hot sauce, for a flavor that’s half-way between buffalo dip and spinach dip!
  • Make it Lighter: Substitute the sour cream with non-fat yogurt and Neufchatel cheese for the cream cheese to make a slightly lighter spinach artichoke dip.
  • Skip the Artichokes: If you’re not a fan of artichokes, double up on the spinach and skip the artichokes for a creamy spinach dip.
  • Add Chicken: Make the dip more hearty by stirring in diced cooked chicken breast.

How to Store Leftovers

This spinach and artichoke dip will last about four days in your refrigerator. Reheat leftovers in the microwave until hot, or cover and heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).

Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
Close up overhead view of a skillet full of spinach artichoke dip with tortilla chips dipped into it.
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Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip recipe is made with three types of cheese and is the perfect appetizer for any party or gathering.
Course Appetizer, Dip
Cuisine American
Total Cost $9.73 recipe / $1.62 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1/2 cup each
Calories 457kcal

Ingredients

  • 10 oz. frozen chopped spinach, thawed $1.79
  • 1 14oz. can quartered artichoke hearts $2.99
  • 1.5 cups shredded mozzarella, divided $1.87
  • 1/4 cup grated Parmesan $0.38
  • 1 pinch crushed red pepper $0.02
  • 2 Tbsp butter $0.26
  • 2 cloves garlic, minced $0.16
  • 8 oz. cream cheese $1.25
  • 1/2 cup sour cream $0.63
  • 1/4 cup mayonnaise $0.33
  • 2 dashes hot sauce $0.05

Instructions

  • Preheat the oven to 375ºF. Make sure the spinach is fully thawed, then squeeze out as much of the excess water as possible. Once squeezed, break the spinach up so there are no large clumps. Place the squeeze dried spinach in a large bowl.
  • Drain and roughly chop the artichoke hearts. Place the artichoke hearts in the bowl with the spinach, 1 cup of the mozzarella, grated Parmesan, and crushed red pepper. Stir these ingredients together to combine, then set them aside.
  • Add the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
  • Cut the cream cheese into chunks and add it to the sauce pot along with the sour cream and mayonnaise. Heat and whisk these ingredients together for about five minutes, or until they melt together into a smooth sauce. Finally, stir in a couple dashes of hot sauce.
  • Pour the creamy garlic sauce over the spinach artichoke mixture, then stir until everything is evenly combined and coated in sauce. Transfer the mixture to a 2-quart casserole dish, then top with the remaining ½ cup shredded mozzarella.
  • Bake the dip for about 30 minutes, or until it is bubbling around the edges and the cheese on top is turning golden brown. Serve while hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 457kcal | Carbohydrates: 10g | Protein: 13g | Fat: 41g | Sodium: 750mg | Fiber: 3g
Close up side view of a tortilla chip dipping into the pan of spinach artichoke dip.

How to Make Spinach Artichoke Dip

Frozen spinach in the package.

Preheat the oven to 375ºF. Start with one 10 oz. package of frozen chopped spinach, fully thawed. Squeeze as much of the excess liquid out of the thawed spinach as possible. Make sure to use “chopped” spinach so you don’t get long stringy pieces in the dip.

Chopped artichoke hearts on a cutting board.

Drain and chop one 14oz. can of artichoke hearts.

Spinach, artichoke hearts, mozzarella and red pepper in a bowl.

Add the spinach, artichoke hearts, 1 cup of shredded mozzarella, 1/4 cup grated Parmesan, and a pinch of red pepper flakes to a large bowl. Stir them together until they are combined.

Melted butter and garlic in a saucepot.

Add 2 Tbsp butter and 2 cloves of garlic (minced) to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.

Cream cheese, sour cream, and mayonnaise added to the sauce pot.

Cut an 8 oz. block of cream cheese into chunks and add it to the sauce pot along with 1/2 cup sour cream and 1/4 cup mayonnaise. Heat and whisk these ingredients together until they melt into a smooth sauce (about 5 minutes).

Hot sauce being added to the saucepot.

Add a couple of dashes of hot sauce to the creamy garlic sauce. This isn’t enough to actually make it spicy, it just adds a little tang.

Creamy sauce added to bowl with spinach.

Add the creamy sauce to the spinach and artichoke mixture and stir until everything is very well combined.

Spinach artichoke dip added to a skillet, mozzarella being sprinkled over top.

Spread the Spinach Artichoke Dip into a 2-quart skillet or casserole dish. Sprinkle the remaining ½ cup shredded mozzarella over top.

Baked spinach artichoke dip in the skillet.

Bake in the preheated 375ºF oven for about 35 minutes or until it’s bubbly around the edges and turning golden brown on top.

Close up of spinach artichoke dip on a tortilla chip.

Take a closer look at that creamy, cheesy, spinach-y goodness! 🤤

Close up side view of a skillet full of spinach artichoke dip with a tortilla chip.

This photo shoot took ALL of my willpower. ALL OF IT.

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Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.

The post Corn Pudding appeared first on Budget Bytes.

Corn pudding is a staple at southern Thanksgiving tables, but honestly, it’s a great side dish any time of year! This rich corn casserole is made with sweet corn, cornmeal, eggs, cream, and cheddar, and then baked to perfection. And even though our corn pudding recipe is made 100% from scratch (no boxed cornbread mix or canned creamed corn), it’s still incredibly easy and it will definitely leave you wanting seconds. ;)

Close up overhead view of corn pudding in the casserole dish with a wooden spoon scooping some out.

What is Corn Pudding?

Corn pudding is essentially a corn casserole made with sweet corn, cornmeal, and cheddar cheese baked into a custard made with eggs, cream (or half and half), sour cream, and seasoning. The texture is a bit like stuffing or dressing, in that it is soft, moist, and scoopable. While the ingredients may look similar to cornbread, corn pudding is far more rich and moist.

Ingredients for Corn Pudding

Here are the ingredients you’ll need for this corn pudding recipe:

  • Corn: We used frozen sweet corn for convenience, but if you happen to have an abundance of inexpensive fresh corn, you can boil it or roast it, slice it off the cob, and then add it to the casserole.
  • Half and Half: This creamy mixture is the base for the custard. If you don’t have half and half you can use a 50/50 mix of whole milk and heavy cream, or just whole milk, although that won’t be quite as rich as the half and half.
  • Eggs: Eggs combine with the half and half to create the rich custard. They firm up when baked, giving the pudding its scoopable texture.
  • Cornmeal: Cornmeal gives body and structure to the pudding, so it’s not just a milk custard, but half-way between a custard and a cornbread in texture. Use yellow cornmeal for the best color.
  • Sour Cream: Sour cream adds moisture, richness, and even more flavor to the corn pudding.
  • Cheddar Cheese: Cheese gives the pudding depth of flavor and makes it extra rich!
  • Sugar: A little bit of sweetness contrasts the savory pudding in all the right ways!
  • Seasoning: The pudding is seasoned simply with a little salt, pepper, and a dash of cayenne pepper for sparkle. It’s not enough cayenne to make it spicy, just to give the pudding some personality!

What to Serve with Corn Pudding

Corn pudding is a classic side dish served on Thanksgiving, but it’s also great the rest of the year paired with dishes like Pulled Pork, Baked Beans, or BBQ chicken. It’s a classic American comfort food that goes with any stick-to-your-ribs meal!

How to Store Leftovers

Leftover corn pudding can be stored in the refrigerator for 3-4 days (if you don’t eat it all first!). Or, once chilled in the refrigerator, you can divide it into single-serving portions and freeze for up to three months. Allow frozen corn pudding to thaw completely in the refrigerator first before reheating in the microwave. Just be careful not to overhead the corn pudding as it can cause it to get a little watery.

Side view of corn pudding in the casserole dish with some scooped out.
Overhead view of corn pudding being scooped out of the casserole dish.
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Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.
Course Dinner, Side Dish
Cuisine American
Total Cost $6.36 recipe / $0.80 serving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 (about ¾ cup each)
Calories 347kcal

Ingredients

  • 4 cups frozen sweet corn (thawed), divided $1.67
  • 1 cup half and half* $0.75
  • 3 large eggs $0.32
  • 1/2 cup yellow cornmeal $0.24
  • 1/2 cup sour cream $0.63
  • 1/4 cup sugar $0.09
  • 2 tsp salt $0.10
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups shredded cheddar cheese, divided $2.49

Instructions

  • Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
  • Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
  • Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
  • Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
  • Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.

See how we calculate recipe costs here.

Notes

* You can use a 50/50 mix of whole milk and heavy cream, or all whole milk (although this will not be quite as rich).

Nutrition

Serving: 0.75cup | Calories: 347kcal | Carbohydrates: 33g | Protein: 14g | Fat: 19g | Sodium: 817mg | Fiber: 3g

How to Make Corn Pudding

Corn in a blender with half and half being poured in.

Preheat the oven to 350ºF. Add 2 cups of thawed frozen corn to a blender with 1 cup half and half. Blend the mixture until mostly smooth. Reserve the remaining 2 cups of thawed corn for the next step.

Other corn pudding ingredients added to the bowl with thawed corn.

Add the blended corn and half and half to a large bowl with the remaining 2 cups of corn, 3 large eggs, ½ cup yellow cornmeal, ¼ cup sugar, ½ cup sour cream, 2 tsp salt, ½ tsp cayenne pepper, and ¼ tsp black pepper. Whisk these ingredients together until evenly combined.

Cheddar cheese being folded into the corn pudding batter.

Fold 1 cup shredded cheddar cheese into the corn pudding batter.

Cheddar cheese being sprinkled over top of the corn pudding in the casserole dish.

Pour the corn pudding mixture into a greased 2 quart casserole dish, then top with another 1 cup of shredded cheddar cheese.

Baked corn pudding in the casserole dish.

Bake the corn pudding in the preheated 350ºF oven for 50 minutes or until the outer edges are golden and the center only slightly jiggles when you shake the casserole dish. Allow the casserole to cool for 10 minutes after removing from the oven, then serve.

Overhead view of corn pudding being scooped out of the casserole dish with ingredients on the sides.

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Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.

The post Twice Baked Potatoes appeared first on Budget Bytes.

I thought I loved loaded baked potatoes, until I tried Twice Baked Potatoes. Two words…Next Level! Who knew a deconstructed loaded baked potato, mixed perfectly with all your favorite toppings, then restuffed into crispy potato skins would taste so good? Yes, it’s an extra step but it’s sooo worth it! Beth and I made these twice baked potatoes three times and each time we debated on who would get to take the leftovers home. Listen, I’m just saying if you’ve ever been hesitant on whether the extra step to make “twice” baked potatoes was worth it…trust us it’s worth it!!

Plated twice baked potatoes with shredded cheese, sliced green onions, and sour cream on the side.

What are Twice Baked Potatoes?

Unlike regular baked potatoes, twice baked potatoes are indeed baked twice in the oven. They’re first baked whole until the insides are fluffy and tender. The creamy potato flesh is then scooped out and mixed with all your favorite mix-ins like butter, sour cream, bacon, and cheese. Now the fun part, the hollowed potato skins are restuffed with the perfectly combined potato mixture and baked a second time in the oven.

Picture a loaded baked potato except each bite has the perfect amount of toppings. It’s actually genius and I’m kinda upset that I wasn’t making these years ago!

Ingredients for Twice Baked Potatoes

Of course the potato is the key ingredient, so you’ll want to use a large sturdy potato like Russet Potatoes for this recipe. But the mix-ins that you choose is what really makes these twice baked potatoes stand out! Here’s what we used:

  • Butter
  • Sour Cream
  • Crispy Bacon
  • Green Onions
  • Milk
  • Cheddar Cheese
  • a little Salt & Pepper

But hey, no pressure. Feel free to use whatever toppings you have on hand. You can also switch things up and use one of the combinations listed in our traditional Baked Potatoes blog post.

Storage & Reheating

You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave, but if you have some extra time you can certainly reheat them in a preheated 350°F oven until warmed through.

To freeze twice baked potatoes just wrap them tightly in plastic, then place in an air-tight freezer container, and they can keep for about 3 months. Reheat in the microwave (defrost function first), or let thaw in the refrigerator overnight before heating.

Side front view of plated twice baked potatoes.
Close up overhead view of twice baked potatoes staked beside each other.
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Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.
Course Dinner, Lunch
Cuisine American
Total Cost $7.80 recipe / $0.98 serving
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 316kcal

Ingredients

  • 4 russet potatoes (1/2 lb. each) $3.18
  • 1 Tbsp olive oil $0.11
  • 4 oz bacon $1.37
  • 4 Tbsp butter $0.52
  • 1/2 cup sour cream $0.62
  • 1/4 cup milk $0.08
  • 1/2 tsp salt + a pinch to season the potato skins $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 green onions, sliced $0.36
  • 1 1/4 cup shredded cheddar cheese, divided $1.49

Instructions

  • Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick each potato several times.
  • Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
  • Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
  • While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
  • Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
  • Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
  • Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
  • Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
  • Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1potato half | Calories: 316kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Sodium: 413mg | Fiber: 2g
two plated twice baked potatoes with a dollop of sour cream on top.

How to Make Twice Baked POtatoes – Step by Step Photos

4 russet potatoes being pierced with a fork.

Preheat the oven to 400°F. Wash and dry 4 russet potatoes well, then use a fork to prick each potato several times.

4 russet being brushed with olive oil

Place the potatoes on a parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt and bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. The total baking time will depend on the size of your potatoes.

Bacon being cooked in a skillet until brown

While the potatoes are baking, cook 4 oz. of bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel-lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.

Cooked potatoes cut in half and flesh being scooped out.

When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape. Be extra careful when scooping the potato flesh so you don’t break through the skin, but make sure to scoop out enough of the flesh to combine with the rest of the ingredients.

Potato flesh, butter, sour cream, milk, salt and pepper in a large bowl

Place the scooped out potato flesh in a large bowl and add 4 Tbsp butter, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.

Chopped bacon, shredded cheddar cheese, and sliced green onion added to mashed potatoes.

Add the chopped bacon, 1/2 cup of shredded cheddar cheese, and half of the sliced green onions to the mashed potatoes, then fold to combine.

Potato skins filled with mashed potato mixture and topped with more shredded cheddar cheese.

Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining 3/4 cup of cheddar cheese over the top of each potato.

Finished twiced baked potatoes with green onions garnished on top.

Bake the potatoes in the oven just until heated through and the cheddar cheese is melted on top, about 20 minutes.

Plated twice baked potatoes with small serving bowls of green onions, shredded cheese, and sour cream on the side.

Top with the remaining green onions then get ready to enjoy some of the best twice baked potatoes you’ve ever tasted! ;)

Close up overhead photo of twice baked potatoes

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Green Goddess Dressing

This creamy, herbaceous Green Goddess Dressing is perfect for hearty summer salads or as a tangy dip for fresh or roasted summer vegetables.

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This creamy, herbaceous, and super velvety Green Goddess Dressing had everyone at the studio eating it straight out of the bowl! So versatile and easy to make, you can pair it with a simple side salad, mix it into a slaw, or serve it as a dip with a platter of snowpeas and baby carrots. PS It’s a touch more expensive than most homemade dressings, but it’s perfect if you have an herb garden or an abundance of herbs you need to do something with. Plus you know exactly what’s in it. (I can’t identify half of the ingredients in a name-brand Green Goddess dressing because so many are chemical preservatives.)

Overhead shot of Green Goddess Dressing in a wood bowl garnished with herbs.

What Is Green Goddess Dressing?

Bright and herbaceous, the original Green Goddess Dressing was created in 1923 in San Francisco as an homage to an actor in the play The Green Goddess. There are many variations of Green Goddess, but the basic ingredients remain the same. The original recipe used multiple fresh herbs, anchovies, lemon juice, and mayonnaise. My recipe keeps with tradition by mixing herbs but simplifies the original recipe significantly to keep it budget-friendly.

Ingredients for Green Goddess Dressing

This is such a lovely summer dressing for any salad, but pairs exceptionally well with a hearty slaw. It is also a great way to use up any fresh herbs that you have on hand, so feel free to play with this ingredient list. Just make sure to use tender herbs, and leave woodier herbs (like Rosemary) for different preparations. Here’s what you’ll need to make delicious Green Goddess Dressing:

  • Italian Parsley, Basil, and Fennel Fronds: are the green in our Green Goddess. The fennel fronds add a black licorice note and can be substituted with tarragon. Feel free to add other fresh herbs you want to use up, like mint or dill. The key to success with this Green Goddess dressing recipe is to use fresh herbs, so if you only have dried, try making a different dressing.
  • Sour Cream: Adds tangy creaminess to the dressing. If you don’t have sour cream, try Greek yogurt or mayonnaise. We also have an excellent tutorial for How To Make Sour Cream.
  • Green Onions: add a mild onion flavor and can be substituted with chives or, in a pinch, white onion or shallot. If you don’t like onions, just omit them.
  • Garlic: is used for pungency, though there’s not enough in the dressing to give it a garlicky top note. Feel free to add more than what my recipe calls for to adjust to your taste. If you’re not a garlic fan, just leave it out.
  • Lemon: the juice and zest lend citrus notes and help pull everything together. If you don’t have lemon, substitute it with additional vinegar, or try using a lime.
  • Apple Cider Vinegar: adds a soft fruity acidity. You can use any other mild vinegar like rice wine or white wine. Deeply colored vinegars like balsamic and red wine, will muddy the color of the dressing, but if it’s all you have, they will still taste great.

What PairS With Green Goddess Dressing?

This velvety, tart dressing has grassy notes from all of the herbs it’s made with and pairs beautifully with any hearty salad, especially the Green Goddess Salad it was created for. Use it to dress a Simple Side Salad, or use it as substitute for the dressing in Easy Creamy Cole Slaw. This Green Goddess Salad Dressing recipe is also great as a dip for Vegetable Snack Packs and Roasted Summer Vegetables.

How To Store Green Goddess Dressing

Add any leftover dressing to an airtight container and refrigerate for up to a week. While some people do freeze their Green Goddess Dressing, it will dull the color and the flavor and you will have to blend it again, as the components tend to separate as they thaw. I prefer to refrigerate it.

Overhead shot of Green Goddess Dressing in a wood bowl garnished with herbs.
Side shot of Green Goddess Dressing in a wood bowl with a black spoon drizzling some in.
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Green Goddess Dressing

This creamy, herbaceous Green Goddess Dressing is perfect for hearty summer salads or as a tangy dip for fresh or roasted summer vegetables.
Course Dressing, Salad
Cuisine American
Total Cost ($6.73 recipe / $0.42 serving)
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 2 Tbsp servings
Calories 34kcal

Ingredients

  • 1 cup basil leaves $2.99
  • 1/2 cup Italian parsley leaves $0.24
  • 1/4 cup fennel fronds* $0.77
  • 4 green onions, roots removed $0.45
  • 2 cloves garlic, minced $0.16
  • 1 lemon, juiced and zested $0.79
  • 1 cup sour cream $1.25
  • 1 Tbsp apple cider vinegar $0.06
  • 1/8 tsp salt, or more to taste $0.01
  • 1 pinch fresh ground black pepper, or more to taste $0.01

Instructions

  • Rough chop the basil leaves, Italian parsley leaves, fennel fronds, and green onions. Mince garlic. Zest and juice the lemon. Measure out the sour cream and the apple cider vinegar.
  • Add the sour cream to a blender. Top with the basil leaves, Italian parsley leaves, fennel fronds, green onions, garlic, lemon juice and zest, apple cider vinegar, salt, and black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite salad and enjoy!

See how we calculate recipe costs here.

Notes

*Fennel fronds are the wispy, licorice flavored leaves on a fennel bulb. If you cannot source them, try using tarragon instead.

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 25mg | Fiber: 0.4g

How to Make Green Goddess Salad Dressing – Step by Step Photos

Overhead shot of Green Goddess Dressing ingredients on a wood cutting board.

Rough chop 1 cup basil leaves, 1/2 cup Italian parsley leaves, 1/4 cup fennel fronds, and 4 green onions. Mince 2 cloves garlic. Zest and juice 1 lemon.

Overhead shot of Green Goddess Dressing in a blender.

Add 1 cup of sour cream to a blender. Top with basil leaves, Italian parsley leaves, fresh fennel fronds, green onions, garlic, the juice and zest of 1 lemon, 1 tablespoon of apple cider vinegar, 1/8th teaspoon salt, and 1 pinch of black pepper. Puree until smooth. If necessary, add more salt and pepper to taste. Drizzle over your favorite summer salad or use as a dip for summer veggies!

Side shot of Green Goddess Dressing in a wood bowl with a black spoon drizzling some in.

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