Best Dip Ever -Cheesy Bacon Dip

Cheesy Bacon Dip

Let me start by saying this is the BEST DIP EVER!!! Now to the story on how I got the recipe for this amazing dip…last year my mother & sisters in law threw me this amazing bridal shower before my wedding, and as part of the invites they sent, they included a recipe card and asked everyone to bring a recipe to the shower and include it in a recipe box they gifted me (they also gifted me a Kitchen Aid Mixer that I use daily-my family rocks!) One of the recipes was from my friend who wrote a really cute message about the dip and ended with this sentence ‘watch it disappear’ … let me tell you, that is exactly what happens when you make this dish! … 

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Mini Potato Skins Four Ways

Who doesn’t love Potato Skins?!? I mean there is cheese…there is bacon…there is potato…yum all around! So I decided I wanted to take the whole Potato Skins concept and make them with mini potatoes, and then try playing around with them, the result was fantastic (a lot of  random ingredients-yes, but all around fantastic). Also, what made them so great was that since they were smaller, they were a great appetizer size as opposed to traditional potato skins that one has to eat with a knife and fork or in many bites-very awkward to hold, these were perfectly party sized (also, half of them were vegetarian and this is a naturally gluten-free dish!) This would be perfect for a game day food!

The four different kinds of Mini Potato Skins were: Regular, Nacho, Mediterranean, and Blackberry Goat Cheese Prosciutto.

Mini Potato Skins 4 ways

Prep time
Cook time
Total time
  • 14-18 Small Potatoes-cleaned and halved
  • 1 Tbs Olive Oil
  • For the Regular Potato Skins: 2 pieces bacon (cooked and crumbled)
  • 4 Tbs Sharp Shredded Cheddar (I used the reduced fat kind)
  • 1 Tsp Italian Seasoning (I love those dressing packets-they are good for salad and seasoning-see my Italian spiced crock pot chicken recipe).
  • 1 Green onion-chopped for topping
  • For the Nacho Potato Skins: ½ tsp chopped olives
  • ¼ tsp chili powder
  • 1 Tbs Salsa
  • 2 Tbs Sharp shredded cheddar
  • 1½ Tbs Pinto Beans
  • For the Mediterranean Potato Skins: 1 Tsp olives, chopped
  • ½ oz feta cheese
  • 1 Tbs Greek yogurt
  • ¼ tsp Greek Seasoning
  • 1 Grape tomato, chopped
  • For the Blackberry Goat Cheese Prosciutto Potato Skins: 3 Blackberries
  • 1 Oz goat cheese
  • 1 slice Prosciutto, chopped
  • hint of cinnamon
  • For the dipping sauce: ¼ container chive and onion cream cheese
  • 2 Tbs Sour Cream
  • ¾ container Greek Yogurt
  • ½ green onion chopped of topping
  1. Pre heat the oven to 400. Clean and half the potatoes, also cut off the ends of the potatoes to allow for them to stand, then toss them with the olive oil, and lay out on an aluminum lined baking sheet. And bake for 30 minutes.
  2. While they are baking, create all the different toppings you will use and the dipping sauce.
  3. Take the potato skins out of the oven, and allow to cool for 10-15 minutes, then scoop the center of the potatoes out, and spoon each of the different kinds of toppings in. Bake for about 10 minutes. Then transfer to platter, sprinkle the regular ones with the green onions, and then serve.

Potato Skins 4 Ways Ingredients All the lovely ingredients

Potatoes Cut  Cutting the bottoms off the potatoes

Potato skins 4 ways 1 Potato Skins 4 ways Nacho potato skins Potato skins blackberry goat cheese potato skins MediterraneanMini Portato Skins 4 Ways 2

Cannoli Dip and Chips

I was watching the Food Network and just caught the end of an episode where they were showing a cannoli dip with homemade chips. It looked so good and I thought the idea was brilliant, so I found the recipe and made it! Sometimes recipes don’t turn out so well from the Food Network, but this one was spot-on, including the home made cannoli chips. It took me way longer than I’d like to admit to find the wonton wrappers in the store, here’s a hint: they were by the organic tofu in the produce section(probably took longer to find the wrappers than make the entire thing)! I added strawberries to the chips on the serving plate and it was a delicious addition, I think it would be ok with just the strawberries if you’re looking for a fruit dip or to make it Gluten Free.

Cannoli Dip and Chips

Cannoli Dip and Chips
Prep time
Cook time
Total time
Recipe type: Desert, Dip, Appetizer
Serves: 10
  • Canola oil, for frying
  • 1 package (about 36) square wonton wrappers, cut diagonally in half
  • 2 cups whole milk ricotta
  • ½ cup confectioners' sugar, plus more for dusting
  • 3 tablespoons orange liqueur
  • 1 cup heavy cream
  • 1 cup miniature semisweet chocolate chips
  • ½ cup pistachios, coarsely chopped
  • ½ cup maraschino cherries, chopped
  • ½ orange, zested
  1. Fill a Dutch oven one-third full with oil and heat to 350 degrees F.
  2. Fry the wontons in one layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a large wire rack set over a shallow pan. Repeat until all the wontons are fried.
  3. Mix the ricotta, sugar and liqueur until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and ½ cup of the chocolate chips gently into the ricotta mixture.
  4. Add the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly (I had enough to make two bowls of dip). Starting from the left side of bowl, make a row, from top to bottom, of pistachios, followed by a row of the remaining ½ cup chocolate chips, then the cherries. Grate fresh orange zest over the bowl and plate the wonton chips on the side. Dust the chips with sugar and serve.

Cannoli Dip Ingredients All the wonderful ingredients

Frying of the chips:

Cannoli Dip and Chips Cannoli Dip and Chips 1 Cannoli Dip and Chips

Making of the dip and display:

Cannoli Dip and Chips 4 Cannoli Dip and Chips Cannoli Dip and Chips


Chicken Green Chile Nachos

I looove Nachos! It’s almost a guilty pleasure, but I don’t feel guilty so i’d say it’s just a pleasure! Every month I have book club, and we used to go to this place that had really good nachos, we switched locations so I had to create something in its wake. I think these are better than at the restaurant, and it’s super easy to prepare.

 Just look at that oooey gooey cheese!

Chicken Green Chile Nachos
Prep time
Cook time
Total time
Recipe type: Appetizer, main meal
Serves: 4
  • 2 Chicken Breasts
  • 1 Cup Chicken Broth-100% Fat Free
  • 1 Cup Tomatilla Salsa with Cilantro and Olives
  • 1 Can Diced Green Chile's (you can get mild or spicy depending on your taste)
  • ¾ cup Cheddar Cheese, reduced fat
  • ¾ cup Shredded Parmesan Cheese
  • 8 Cups Thick Tortilla Chips
  1. Preheat oven to 375, place chicken, chicken broth, salsa and entire can of chile's in a deep baking dish and let cook for 2 hrs, or alternatively put in crock pot and turn on high for 2-3 hrs (I used the crock pot and they came out wonderful). After Chicken is cooked through, shred the chicken by puling it apart with two forks.
  2. Mix the shredded cheeses in bowl and set aside.
  3. To assemble take two cups of tortilla chips and place in a bowl, add the chicken with some chiles-I used a slotted spoon so I wouldn't get any of the liquid onto the chips-then add the cheese. The cheese will melt after a few minutes. Serve and enjoy!

 All the ingredients

 The bowls waiting to be eaten!


Healthy Chocolate Chip Cookie Dough Dip


  • 1 ½ cups chickpeas (1 can, drained and rinsed)
  • ½ tsp salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 3tbs Peanut Butter
  • 1/4 cup skim milk
  • 2/3 cup brown sugar
  • 1/3 cup chocolate chips (or Sugar-Free Chocolate Chips)
  • 3 tbs quick cooking oats


Add all ingredients (except for chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips. Serve with low fat honey graham crackers.

 All the ingredients

 The dip with graham crackers