7 Layer Hot Italian Dip Recipe

7 Layer Hot Italian Dip

 

Oh my gosh, you all!  This dip is so easy and so amazing, you’ve got to try it!

Seven layers of cheesy, Italian inspired flavors come together in a hot, bubbly dip.  It’s great for an appetizer at a party or to serve with soup for a family dinner.

It’s really just an assembly process.  You’ll need to chop a few of the ingredients a little bit, but it’s so quick and easy to put together.  Anyone can make this dip.  And I guarantee you’ll be asked for the recipe.  It’s that good!

I even made a short video showing how. (If you’re reading this in an email and the video doesn’t show, you may need to click over to the blog to see it.)

 

A video posted by Tiffany King (@eatathome) on

I completely forgot to take a photo of the ingredients, but these are all very common things. And feel free to vary it as you like. There’s no right or wrong here!

Easy 7 Layer Hot Italian Dip

 

You’ll have leftover roasted red peppers, sun dried tomatoes and pesto.  This is a good thing, because it means you’ll have the ingredients around to make it again soon!

7 Layer Hot Italian Dip Recipe
Ingredients
  • 8 oz cream cheese, softened
  • ¼ - ⅓ cup pesto sauce
  • ¼ - ⅓ cup roasted red bell pepper, chopped
  • ¼ - ⅓ cup shaved Parmesan cheese
  • 1 small jar marinated artichoke hearts, chopped
  • ¼ - ⅓ cup sun dried tomatoes, chopped
  • 1 cup shredded Mozzarella cheese
Instructions
  1. Layer all ingredients in a small, oven safe dish.
  2. Bake at 400 for 10-15 minutes or till hot and bubbly.
  3. Broil to brown the top, if desired.
  4. Serve hot with crackers.

 

Chocolate Chip Muffins

I whipped these muffins up one night to snack on during family game night.  We were playing spoons, which usually leads to ice cream for some reason.  Then the next morning we have no spoons to stir coffee or eat cereal because they’re all dirty from the game playing, ice cream eating fun the night before.

But on this night, I decided chocolate chip muffins would make a fine snack.  I love baking muffins, because it’s so fast and there’s an infinite variety of flavors.  Needless to say, these were a hit.

I have some big plans for taking these muffins to a new level that involve cream cheese and chocolate ganache.  I’m waiting for a day when I can bake in the afternoon so the photos have some daylight.  We’ve had so much rain lately, I may have to settle for a dark day.

Back to the muffin recipe.  Here’s what you’ll need.  I didn’t grab a photo of the ingredients, but they’re all common items. [Read more…]

Gardens, Veggies, Meatless – Oh My! (and a few resources)

It’s April!

Spring weather has to be getting closer, right?

Our focus for April here on EaH is going to be everything earthy.  We’ll talk gardens and gardening, vegetables, farmer’s markets, meatless dinners…  Not every post will follow this topic, but many will.

If you’ve been reading this blog very long, you know I don’t tackle these topics often.  Not that I don’t have meatless and vegetarian meal recipes, and we do eat vegetables, of course.  I’ve even got a few posts on square foot gardening.  But this topic isn’t the most natural (pun intended) for me to write about.

So, I’ll be turning to some folks who can help out.  One of those people is Katie from Kitchen Stewardship.  She knows healthy foods like I know my slow cooker. [Read more…]

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