Oh, I love a well-made slider! These versatile little sandwiches are just the right size for sampling at a party. No matter what kind of sliders I make, they are always gobbled up at tailgates and potlucks!

What is Buffalo sauce?

In its most basic form, buffalo sauce is a combination of hot sauce and melted butter. It’s often mixed with garlic or other seasonings and used as a dip or condiment. Buffalo wings are probably the most well-known use for the sauce.

Now, buffalo sauce has nothing to do with the buffalo animal. Instead, the sauce gets its name from the city that popularized it—Buffalo, New York. 

Keep it simple for this recipe by picking up your favorite brand of Buffalo sauce at the grocery store. This one‘s mine!

Ingredients for Spicy Buffalo Chicken Sliders

Here’s what you need to make these delicious chicken sliders:

• Shredded, cooked chicken (I like to use a rotisserie chicken)
• Buffalo sauce
• Ranch dressing
• Old Bay Seasoning
• Garlic powder
• Salt and black pepper
• Shredded pepper jack cheese (substitute cheddar cheese or Monterey jack if you prefer something milder)
• King’s Hawaiian rolls (or other slider buns)
• Melted butter
• Dried parsley

For a full list of ingredients with amounts, check out the recipe card at the end of the post!

How to make Buffalo Chicken Dip Sliders

1. First, preheat the oven to 350°F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
2. In a large bowl, combine the shredded rotisserie chicken, Buffalo sauce, ranch dressing, Old Bay seasoning, garlic powder, salt, and pepper (if using). Mix well.
3. Next, remove the rolls from the package in one piece, and using a long serrated knife, slice the rolls in half so that you have a sheet of 12 tops separated from the 12 bottoms. Put the bottom halves into the prepared baking dish with the cut side up.
4. Evenly distribute 3/4 cup of the pepper jack cheese over the bottom of the rolls. Next, place the Buffalo chicken mixture on top of the cheese, being sure to spread it out to all of the sides. Sprinkle with the remaining cheese and place the top half of the rolls on top of the chicken mixture.

Butter Topping

1. In a small microwaveable bowl, melt the butter for 30 seconds. Remove and stir. Melt in additional 10-second increments if needed until completely melted, stirring in between. Add the parsley and mix well. Gently brush the tops of the rolls with all of the butter mixture.
2. Bake the rolls for 10-15 minutes until the cheese melts and the tops are a darker golden brown.

FAQs

Do I have to use rotisserie chicken for these Chicken Sliders?

No, you can use leftover chicken from another recipe, or you can cook up some chicken breasts or thighs on the stovetop, in a slow cooker, or in a pressure cooker like an Instant Pot. Shred it and toss it with the sauce ingredients as directed in the recipe.

Can I make these Buffalo Chicken Sliders ahead of time?

I suggest making the chicken filling ahead of time if you need extra time, but for best results, don’t assemble and bake the sliders until right before you want to serve them, as they may get soggy otherwise.

How do I store these slider sandwiches?

You can store them in an airtight container or cover the baking dish tightly with aluminum foil. Store them in the fridge for 3-4 days, though the bottoms may start to get soggy. I think they are best within 24 hours.

You can eat them cold, but I like them reheated for 60-90 seconds in the microwave.

More Slider Recipes to Try

As I said, I love a good slider! I’ve spent some time creating more slider recipes you can make next time:

• Ham and Cheese Party Sandwiches
• Turkey Sliders with Cranberry Sauce
•  Aloha Sloppy Sliders
•  Big Mac Sliders
• Classic Chicken Sliders

Pin or print this recipe for Buffalo Chicken Sliders for your next party!

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Buffalo Chicken Sliders

Buffalo Chicken Sliders are THE perfect party food for any game day! Shredded chicken smothered in a creamy buffalo ranch sauce, topped with cheese, and sandwiched between sweet Hawaiian rolls.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Sliders

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 sliders

Calories 134kcal

Author Lynne Feifer

Ingredients

• 2 cups shredded cooked chicken I like to use a rotisserie chicken
• ¼ cup Buffalo sauce
• ¼ cup ranch dressing
• ¼ teaspoon Old Bay Seasoning
• ¼ teaspoon garlic powder
• salt and pepper to taste
• 6 ounces freshly shredded pepper jack cheese (about 1 1/2 cups) Can substitute Monterey jack or cheddar.
• 12 count King's Hawaiian Rolls

Topping

• 2 tablespoons butter
• 1 ½ tablespoons dried parsely

Instructions

• Preheat the oven to 350°F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• In a large bowl, combine the shredded chicken, Buffalo sauce, ranch dressing, Old Bay seasoning, garlic powder, salt and pepper (if using). Mix well.
• Remove the rolls from the package in one piece, and using a serrated knife, slice the rolls in half so that you have a sheet of 12 tops separated from the 12 bottoms. Put the bottoms into the prepare baking dish with the cut side up.
• Evenly distribute 3/4 cup of the pepper jack cheese over the bottom of the rolls. Place the Buffalo chicken mixture on top of the cheese, being sure to spread it out to all of the sides. Sprinkle with the remaining cheese and place the tops of the rolls on to the top.

Butter Topping

• In a small microwaveable bowl, melt the butter for 30 seconds. Remove, and stir. Melt in additional 10 second increments if needed, until completely melted, stirring in between. Add the parsley, and mix well. Gently brush the tops of the rolls with all of the butter mixture.
• Bake rolls for 10-15 minutes, until cheese has melted and tops have become a darker golden.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 320mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 185IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 0.5mg

The post Buffalo Chicken Sliders appeared first on 365 Days of Baking.

This classic Buffalo Chicken Dip tastes just like your favorite Buffalo wings, but in dip form! Eat this crowd favorite with your favorite dippers, like fresh vegetables, pita chips, toasted baguette slices, and more!

I like the taste of cottage cheese but struggle with the texture at times, so I blended it in this recipe to make a lightened-up version that’s healthier than using sour cream or other heavy, creamy condiments. It’s the perfect base for this chicken dip. I find it easiest to use an immersion blender, but you can use a regular blender to get that nice creamy texture. Whip up a batch to kick off football season!

Ingredients for Buffalo Chicken Dip with Cottage Cheese

This recipe only requires a handful of simple ingredients:

• Cottage cheese (I recommend using full-fat or low-fat varieties)
• Buffalo sauce (buy your favorite brand from the grocery store!)
• Shredded, cooked chicken (I used a rotisserie chicken, but you could use a chicken breast or thighs)
• Freshly grated Pepper Jack cheese
• Garlic powder
• Old Bay seasoning
• Freshly shredded cheddar cheese
• Water (if needed)
• Chopped green onions (For garnish, optional)

Looking for a detailed ingredient list? Scroll down to view the printable recipe card at the end of the post!

How to make Cottage Cheese Buffalo Chicken Dip

This delicious dip is quick and easy to make! Here’s how to do it:

1. Preheat oven to 350°F, and prepare a 9-inch pie plate or 1 1/2 qt. baking dish by spraying it with nonstick cooking spray.
2. Using an immersion blender or a regular, powerful blender, blend cottage cheese with the Buffalo sauce until smooth. I find it easiest to use my immersion blender, but if using a regular blender, you may need to add a teaspoon or two of water to make sure it blends smoothly.
3. Pour the contents into a large mixing bowl, and add the shredded chicken, Pepper Jack cheese, garlic powder, and Old Bay seasoning. Mix well so that everything is combined.
4. Spread the contents into the prepared baking dish. Bake for 20 minutes in the preheated oven. Top with chopped green onions before serving.

Recipe Notes

• If you don’t mind the consistency of the cottage cheese or want to save time, you can mix the cottage cheese with the other ingredients without smoothing. However, there may still be some lumps present after it’s been baked.
• I highly recommend using freshly grated pepper jack and cheddar cheeses for this recipe, as they will melt better than the packaged pre-shredded cheese. 
• Add some hot sauce for a spicy kick!

FAQs

Can I make Cottage Cheese Buffalo Chicken Dip ahead of time?

Yes, you can prepare the dip up to step four, then cover it and keep it in the fridge for up to 24 hours. When you’re ready to bake it, just preheat the oven and bake as directed!

How do I store leftover Buffalo Chicken Dip?

Once it cools to room temperature, cover your baking dish tightly with aluminum foil or transfer any leftover dip to an airtight container and keep it refrigerated for 3-4 days. To reheat, microwave it in 30-second intervals, stirring in between, or reheat in a 350-degree oven in a baking dish until heated through.

Can I use non-fat cottage cheese in this dip?

Yes, you can, although I think it loses some of the flavor and can be more grainy. I absolutely recommend full-fat cottage cheese for this dip.

Can I make Buffalo Chicken Dip in the slow cooker?

Yes, this is an easy way to make it and keep it warm. Pour all the contents into the bowl of the slow cooker, mix it all together, and cook on low for 2 hours. Stir several times. Serve on the “keep warm” setting.

What should I use for dipping?

Try one of these dippers for this creamy dip:

• Celery Sticks
• Carrot sticks
• Tortilla chips
• Pita chips
• Toasted baguette slices
• Sliced red bell peppers
• Sliced cucumbers
• Crackers

More Dip Recipes You’ll Love

The next time you need to bring a dip to the party, try one of these delicious recipes:

• 7- Layer Dip
• Chicken Taco Dip
• Curry Dip
• Jalapeno Ranch Dip
• Crockpot Spinach Artichoke Dip

Buffalo Chicken Recipes

If you love Buffalo sauce, then you’re going to love these recipes too!

• Buffalo Chicken Spinach Alfredo
• Buffalo Chicken Cheese Ball
• Buffalo Chicken Meatballs
• Buffalo Chicken Sliders – coming soon!

Make sure to Pin or print this recipe for Cottage Cheese Buffalo Chicken Dip for your next get-together!

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Cottage Cheese Buffalo Chicken Dip

Cottage Cheese Buffalo Chicken Dip is everyone’s favorite snack for game day and parties! Made with blended cottage cheese, buffalo sauce, and shredded chicken, no one will be able to resist this dip!

Course Appetizer

Cuisine American

Keyword Cottage Cheese Buffalo Chicken Dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 172kcal

Author Lynne Feifer

Ingredients

• 1 cup cottage cheese
• ⅓ cup Buffalo sauce
• 1-2 teaspoons water only if needed
• 1 cup shredded cooked chicken I use a rotisserie chicken
• 1 cup freshly grated Pepper Jack cheese
• ½ teaspoon garlic powder
• ½ teaspoon Old Bay seasoning
• ⅓ cup freshly shredded cheddar cheese
• 2 chopped green onions for garnish

Instructions

• Preheat oven to 350°F, and prepare a 9-inch pie plate or 1 1/2 qt. baking dish by spraying it with cooking spray.
• Using an immersion blender or a regular blender, combine the 1 cup of cottage cheese with the 1/3 cup Buffalo sauce, and blend until smooth. I find it easiest to use my immersion blender, but if using a regular blender, you may need to add a teaspoon or two of water to make sure it blends smoothly.
• Pour the contents into a large bowl, and add the 1 cup shredded chicken, 1 cup Pepper Jack cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon Old Bay seasoning. Mix well so that everything is combined.
• Spread contents into the prepared baking dish. Bake for 20 minutes. Top with chopped green onions before serving.

Notes

• If you don’t mind the consistency of the cottage cheese or want to save time, you can mix the cottage cheese with the other ingredients without smoothing. However there may still be some lumps present after it’s been baked.
• I highly recommend using freshly grated pepper jack and cheddar cheeses for this recipe as they will melt better than the packaged shredded cheeses. 

Nutrition

Calories: 172kcal | Carbohydrates: 2g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 691mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg

The post Cottage Cheese Buffalo Chicken Dip appeared first on 365 Days of Baking.

Sliders are the best little sandwiches! I can’t resist ordering them when I find them on the menu, as 2-3 sliders is just the perfect-sized meal for my stomach. My family loves them for an easy lunch the next day, too!

With football season about to begin, it’s absolutely necessary to have some easy dinner recipes on hand that are easy to make, full of flavor, and shareable. Maybe you need a quick meal before heading out to the game, or you want something easy you can bring with you to the next party. BBQ Chicken Sliders are also an easy way to feed the whole family once back-to-school season hits and everyone is running from one activity to the next!

Ingredients for Chicken Sliders

You only need a few simple ingredients for these slider sandwiches:

For the BBQ Shredded Chicken:

• Shredded chicken (rotisserie or leftover chicken that’s grilled or baked)
• BBQ sauce (your favorite brand)
• A1sauce
• Chicken broth or water (if needed to loosen the chicken)

For the Sliders:

• 12 slider buns (Hawaiian sweet rolls, brioche, or dinner rolls)
• Melted butter
• Coleslaw (optional, for topping)
• Pickles or sliced red onion (optional, for extra flavor)

Looking for a detailed ingredient list? Scroll down to the recipe card at the bottom of the post!

How to Make Easy Chicken Sliders

These sliders couldn’t be easier! Here’s how to make them:

1. In a skillet over medium heat, add the shredded chicken along with ¼ cup of chicken broth or water to keep it moist. Stir in BBQ sauce and A1 sauce, mixing well. Cook for 5 minutes, stirring occasionally, until the chicken is heated through.
2. Cut the sliders in half with a serrated knife and place the bottom halves of the slider buns in a greased baking dish or on a rimmed baking sheet.
3. Spoon the BBQ shredded chicken evenly over the buns. Add fresh toppings like coleslaw, pickles, or sliced red onions if using.
4. Place the tops of the rolls over the chicken and, using a pastry brush, brush them with the melted butter mixture. If you want them hot, you can cover them with aluminum foil, place them in a 350-degree oven for about 10 minutes, then remove and bake for another 5 minutes until the tops are golden brown. Otherwise, serve & enjoy extra BBQ sauce on the side!

Different Variations

• Add mozzarella cheese, provolone cheese, or your favorite cheese for that gooey bite!
• For sweeter barbecue sauce, stir in 1 teaspoon honey or brown sugar.
• Want to add a spicy kick? Add ¼ teaspoon cayenne pepper, red pepper flakes, or hot sauce.
• Need a dairy-free version? Skip the butter topping or use olive oil instead.
• Toast the Buns: Lightly toasting slider buns adds flavor and prevents sogginess.
• If the BBQ sauce is too thick, thin it out with a little broth or apple cider vinegar.

FAQs

Can I use shredded rotisserie chicken?

Yes! Shred the rotisserie chicken and warm it in a skillet with BBQ sauce and a splash of broth for moisture.

What’s the best type of chicken to use for Chicken Sliders?

You can use whichever variety you prefer. Chicken breasts are leaner and shred more easily. Chicken thighs are juicier and more flavorful. Rotisserie chicken is nice because it’s quick and convenient.

Can I cook the chicken in the Instant Pot?

Yes! Add chicken breasts or thighs, 1 cup broth, and seasonings to the Instant Pot. Cook on high pressure for 10 minutes (12-15 minutes if frozen), do a 5-minute natural release, then shred and mix with BBQ sauce.

Can I make BBQ shredded chicken in a slow cooker (Crockpot)?

Absolutely! Add chicken, 1 cup broth, and seasonings to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, stir in BBQ sauce, and serve!

How do I keep the chicken from drying out?

Here are a few helpful tips:

• Don’t overcook it.
• Mix in a little broth with the BBQ sauce for moisture.
• Let it rest for a few minutes before shredding.

How do I prevent soggy BBQ Chicken Sliders?

Toast the buns lightly before assembling to prevent sogginess from the BBQ sauce.

Can I freeze BBQ shredded chicken?

Yes! Let it cool completely, then store in an airtight container or freezer bags for up to 3 months. I wouldn’t freeze the sandwiches, as the bread could be soggy when thawed. Freeze the chicken filling, then make the sandwiches fresh with the thawed, heated chicken.

More Slider Recipes

• Ham and Cheese Party Sandwiches are sweet Hawaiian rolls filled with ham, Swiss cheese, and a poppy seed mustard spread. They’re an easy weeknight dinner, but they’re even better for your Game Day entertaining!
• Enjoy the flavors of Thanksgiving anytime with these savory Turkey Sliders with Cranberry Sauce! Juicy leftover turkey, stuffing, and cranberry sauce are layered with melty cheese in tender slider buns and then topped with a sweet butter mustard glaze.
• These Aloha Sloppy Sliders are mini Sloppy Joes with the taste of the Hawaiian islands, perfect for your next party or Game Day get-together!
• These Big Mac Sliders feature juicy ground beef patties and classic Big Mac toppings like melted American cheese, tangy pickles, crisp lettuce, and a homemade special sauce.

Pin or print this recipe for Chicken Sliders for your next party!

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Chicken Sliders

Chicken Sliders are juicy, flavorful, and easy to make – the perfect party food for potlucks, game days, or weeknight meals. However you cook it, this recipe delivers delicious saucy pulled chicken sandwiches.

Course Dinners

Cuisine American

Keyword Chicken Sliders

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 sliders

Author Lynne Feifer

Ingredients

Shredded BBQ Chicken

• 3 cups shredded, cooked chicken (rotisserie, grilled, or baked)
• 1 cup barbecue sauce
• ¼ cup A1 Steak sauce
• ¼ cup chicken broth (or water, if needed)

For the Sliders

• 12 slider buns (Hawaiian Sweet rolls, brioche rolls, or dinner rolls)
• 2 tablespoons butter, melted
• ½ cup coleslaw (optional)
• Pickles or sliced red onion, (optional)

Instructions

• In a skillet over medium heat,add the shredded chicken along with ¼ cup of chicken broth or water to keep itmoist.
• Stir in BBQ sauce and A1 sauce,mixing well. Cook for 5 minutes, stirring occasionally, until the chicken isheated through.
• Spoon a portion of the BBQchicken onto the bottom bun, add any optional toppings, and then place the top un securely on top.
• Serve & Enjoy! Serve warmwith extra BBQ sauce on the side!

Notes

If you want to bake the sliders in the oven, follow these instructions:

• Preheat the oven to 350°F (175°C). Place the bottom halves of the slider buns in a greased baking dish.
• Spoon the BBQ shredded chicken evenly over the buns. Add coleslaw, pickles, or sliced red onions if using.
• Place the top buns over the chicken, brush with melted butter, and cover with foil. Bake for 5 minutes, then remove the foil and bake for another 5 minutes.

The post Chicken Sliders appeared first on 365 Days of Baking.

This Chili Cheese Dip is deliciously addicting! Made with cream cheese, a can of chili, and shredded cheese, I guarantee you’ll have to pull yourself away from this cheesy dip so your other party guests can get some! I love easy recipes I can throw together to feed a crowd, and this cheese dip with chili fits the bill! I bet it won’t even last through the entire game!

To Bean or Not to Bean?

When it comes to chili, that is the question! This easy recipe uses a can of chili with beans in part because I find it to be more filling, but you could certainly use a can of no-bean chili if you prefer.

I like beans because they add interest with flavor and texture, and beans provide some nutrients like fiber that make this dish a bit more substantial. They also help stretch a dish to feed more people.

3-Ingredient Chili Cheese Dip Ingredients

When I say “3 ingredients”, that’s exactly what I mean. For this chili and cheese dip, you need only

• Cream cheese (room temperature)
• Shredded Mexican blend cheese
• Canned chili with beans (I used Hormel brand)

That’s it! Of course, if you want to add more ingredients to spice up the flavor or appearance, you can, but this delicious dip really doesn’t need it!

Check the recipe card at the bottom of the post for the exact amounts you need for each ingredient.

How to make Chili Cream Cheese Dip

1. First, you need to preheat your oven to 350°F. Next, spray a 1 1/2 qt. baking dish with cooking spray. You could also use a large pie plate.
2. Now spread the softened cream cheese all over the bottom of the dish, then cover the layer of cream cheese with 1/2 cup of the Mexican cheese.
3. Pour the can of Hormel chili over the top and use a rubber spatula or the back of a large spoon to spread it to the edges. Finally, sprinkle the remaining Mexican cheese over the top.
4. Bake the chili dip for 20-25 minutes or until the cheese melts completely. Serve warm with your favorite dippers!

Recipe Variations

• Have your own homemade chili? Use that instead of the canned stuff!
• Instead of having distinct layers, you can stir together the chili and cream cheese until combined, then either stir in the shredded cheese or sprinkle it all over the top.
• Garnish the top with diced green onions or cilantro.
• Use shredded cheddar cheese, pepper jack cheese, or colby jack cheese instead
• Add some minced onion or diced jalapeno for a bump in flavor.
• Keep this homemade chili cheese dip warm by transferring it to a crock pot or using a heating plate under the dish.

Serving Suggestions

This cheesy chili dip is so good! Here’s what I like to use for dipping:

• Your favorite tortilla chips
• Corn chips like Fritos Scoops
• Buttery crackers like Ritz or Club Crackers
• Saltine crackers
• Pita chips
• Sliced bread
• Toasted baguette slices
• Naan bread
• Fresh veggies like carrots and celery
• French fries

How do I store leftover 3-ingredient Chili Cheese Dip?

Store the leftover homemade chili dip in an airtight container in the refrigerator. It should last 2-3 days. Reheat it in the microwave.

More Dip Recipes You’ll Love

I love a good party dip! They make such tasty appetizers! Here are some of my favorite savory dips to bring:

• Pepperoni Pizza Dip is made with three different kinds of cheese, pizza sauce, Italian seasonings, and HORMEL® Cup N’ Crisp Pepperoni Bold for an easy appetizer!
• Creamy, cheesy Crockpot Spinach Artichoke Dip has just the right amount of spice to make it the perfect appetizer for tailgates during football season or for any gathering!
• This flavorful Curry Dip is perfect for dipping raw vegetables, but also makes a lovely sandwich spread or even a dip for potato wedges or French fries!
• Chicken Taco Dip is an easy appetizer loaded with gooey cheese, taco spices, zesty jalapeños, and sour cream.
• Beer Cheese Dip is a smooth, slightly spicy cheese dip with a touch of your favorite brew that goes perfectly with the easy homemade pretzel bites.

Sweet Dips

For a sweet treat, try one of these fun dessert dips:

• Hot Chocolate Dip
• Chocolate Cheesecake Dip
• Fluffernutter Dip
• Pina Colada Dip
• Lime Cheesecake Dip

Which one will you make for your next party?

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3-Ingredient Chili Cheese Dip

Need an easy party dip? Look no further than this 3-Ingredient Chili Cheese Dip! It’s creamy, it’s beefy, and so easy to assemble for your next game day celebration, family party, or any get-together!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 331kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• 1 cup shredded Mexican Cheese divided
• 25 ounces Hormel Chili with beans See note

Instructions

• Preheat oven to 350°F, and spray a 1 1/2 qt. baking dish with cooking spray.
• Spread the cream cheese over the bottom of the dish and cover with 1/2 cup of the Mexican cheese.
• Cover with the chili, spreading to the edges, and sprinkle remaining Mexican cheese over the top.
• Bake for 20-25 minutes. Serve with tortilla chips, crackers and sliced bread.

Notes

Don’t like beans? Feel free to use a can of bean-free chili!

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 849mg | Potassium: 497mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1029IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 4mg

The post 3-Ingredient Chili Cheese Dip appeared first on 365 Days of Baking.

Taco Dip is not only my go-to appetizer, but it’s perfect on a weeknight when I’m working late and need something quick and fun for dinner. It’s great to take for tailgating or other family gatherings too!

Easy Taco Dip

We love Mexican flavors around here and I’m always looking for more Game Day Snacks to share when we gather friends to watch Football. 

You’ll love this layered taco dip recipe that has just about all of my favorite Mexican flavors packed into one easy appetizer. 

Ingredients for Beef Taco Dip

This dip is easily customizable using a few basic ingredients. Gather together these things to make this tasty dip:

• Olive oil
• Chopped onion
• Ground beef
• Taco seasoning mix – make your own and always have it on hand!
• Water
• Refried beans
• Sour cream
• Shredded Mexican Blend Cheese (you can also use cheddar cheese)
• Tomato
• Diced jalapeno
• Tortilla chips (For serving)

Make sure to review the recipe card below to find the exact amount you’ll need of each ingredient for this chip dip.

How to Make Layered Taco Dip

Making taco dip hardly gets any easier! 

1. First, prepare a 9-inch pie plate by spraying it with nonstick cooking spray. Then heat the oven to 350 degrees F.
2. Next, add a little olive oil to a large skillet and heat over medium-high heat. Add your chopped onion and saute until soft, about 4-5 minutes.
3. Add the ground beef to the skillet and cook until the meat crumbles and falls apart. Drain excess fat. Pour in the Taco Seasoning (homemade or store-bought) and water and simmer for at least 5 minutes. Set it aside to cool slightly.
4. Spread refried beans evenly all over the bottom of a pie plate. Then cover it completely with the taco meat.
5. Next, spread the sour cream on top of the beef. Top off the sour cream layer with the shredded taco cheese.
6. Then, bake the whole thing until the cheese is ooey-gooey and melty. It takes about 15 minutes for everything to get heated through. 

Serve garnished with diced tomatoes, sliced jalapeños, and plenty of sturdy tortilla chips to dip. So good! 

FAQs

How do I store leftover Hot Taco Dip?

Wrap your dish tightly with plastic wrap or aluminum foil and store in the fridge for 2-3 days. Then you can reheat as needed in the oven or microwave.

You can also transfer your dip to an airtight container if that’s easier.

What are some other recipe variations?

• Try substituting Chorizo sausage instead of hamburger, or for a lighter recipe, use ground turkey.
• Use black beans for more protein to make this more filling.
• Add an avocado or guacamole layer before serving this flavorful dip.
• Use any of your favorite toppings like black olives, crunchy red onion or green onions, diced bell peppers, fresh cilantro, and more!
• ​Serve with corn chips like Fritos scoops for an alternative to the classic tortilla chip.

Game Day Recipes

When life is busy–like it’s been around here lately, I love good party food that comes together in less than 30 minutes! Making layered taco dip is quick and easy.

It’s not a game day if there aren’t chicken wings on the menu. Am I right? These Honey Garlic Chicken Wings can be easily made in the oven or air fryer and have the perfect balance of sweet and spicy.

Serve this game day dip along with other favorites like this Buffalo Chicken Cheese Ball, Slow Cooker Buffalo Chicken Dip, and Jalapeno Ranch Dip.

And of course, you can never go wrong with nachos! These Loaded BBQ Chicken Nachos are filled with cheese, shredded BBQ chicken, and ALL the fixin’s.

Taco Recipes

If you like this easy taco dip recipe, I have plenty of other taco-inspired recipes for you to enjoy. These are all ideal for a tailgating or game day party, too!

• Chicken Taco Dip uses delicious shredded chicken for an appetizer that’s difficult to stop eating. Your guests will be impressed when you serve them a Taco Braid stuffed with all their favorite fillings. 
• If you like crispy crunchy chicken but don’t want to mess with frying, try this Crunchy Taco Chicken, too! Chicken breasts coated in taco seasoning and tortilla chips were delicious served with pico de gallo. 
• You can never go wrong with Taco Casserole or Taco Hummus Wraps for either a game day viewing party or a quick family dinner. To feed a crowd with finger food, you definitely need these Taco Pockets too.
• When you need a meal you can cook in your slow cooker while you get everything else done, try Slow Cooker Carne Asada Taco Boats.

What’s your favorite way to eat tacos?

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Taco Dip

Taco Dip with tortilla chips is an easy game-day or anytime appetizer! Layers of refried beans, taco-seasoned ground beef, sour cream, cheese, and your favorite taco toppings, are sure to be a hit.

Course Appetizer

Cuisine Mexican

Keyword Dip, Taco Dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 444.33kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 lb. ground beef
• 1 ounce taco seasoning
• ⅔ cup water
• 15 ounces refried beans
• 1½ cups sour cream
• 1 cup shredded Mexican Blend Cheese
• 1 tomato diced
• 1 jalapeño diced or sliced
• tortilla chips for serving

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 9-inch pie plate by spraying it with cooking spray.
• In a large skillet over medium-high heat, add the olive oil.
• Add chopped onion to the skillet and saute until soft, about 4-5 minutes.
• Place the ground beef into the pan and heat until completely cooked, breaking it apart as it cooks.
• Drain the fat.
• Add the packet of taco seasoning, and 2/3 cup water. Stir to combine and simmer for at least 5 minutes. Let cool slightly.
• Spread the refried beans on the bottom of the pie plate.
• Completely cover with seasoned ground beef.
• Spread with sour cream.
• Evenly distribute shredded cheese.
• Bake for 15-20 minutes until cheese is melted and everything is heated through.
• Garnish with diced fresh tomato, jalapeño and serve with tortilla chips

Nutrition

Serving: 1g | Calories: 444.33kcal | Carbohydrates: 15.29g | Protein: 22.14g | Fat: 32.49g | Saturated Fat: 14.91g | Cholesterol: 95.15mg | Sodium: 1033.51mg | Potassium: 377.9mg | Fiber: 4.49g | Sugar: 5.83g | Vitamin A: 1165.61IU | Vitamin C: 9.58mg | Calcium: 320.43mg | Iron: 2.62mg

This post was originally published January 12, 2018. It has been updated in format and with photos on December 30, 2024.

The post Easy Layered Taco Dip appeared first on 365 Days of Baking.

If you need an easy dinner to make on those busy weeknights,  you’re going to love making Spinach Pepperoni Bread! The kids love it because it tastes just like pepperoni pizza, and adults love it because not only does it taste great, but the spinach is a sneaky way to get those nutritious greens into their diet!

You can eat this bread alone or dip it in your favorite pizza sauce. We love dipping it in ranch or our favorite, Good Seasons Italian Dressing. It’s just so good! Make a batch for a fun twist on pizza night!

Stuffed Bread vs Stromboli

If you’re thinking “This looks like a stromboli”, well, then you’re right! A stromboli is just a baked pastry made from pizza dough that’s rolled around a filling into a cylinder and then sliced. My Pepperoni Spinach Stuffed Bread is pretty much a stromboli by a different name. Either way, this easy recipe is delicious!

Ingredients for Spinach Pepperoni Stromboli

To make your own stuffed bread from scratch, you need the following ingredients:

• All-purpose flour
• Pizza crust yeast
• Sugar
• Salt
• Garlic powder
• Oregano
• Warm water
• Olive oil

You can also use a 13.8-ounce package or refrigerated pizza crust, boxed mix, etc.
I also love using my Homemade Pizza Dough because this recipe makes enough dough for three medium pizzas. So you can use one ball to make this Stuffed Spinach Bread and then freeze the rest for another time!

Filling Ingredients

• Chopped spinach, thawed and drained
• Pepperoni slices
• Provolone cheese slices
• Butter, melted
• Italian seasoning (optional)
• Garlic powder
• Grated or shredded Parmesan cheese

How to Make This Spinach Pepperoni Bread Recipe

First, preheat your oven to 375 degrees F. Prepare a rimmed baking sheet by spraying it with nonstick cooking spray, or line it with parchment paper.

Making the Homemade Pizza Dough

1. In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
2. Add the warm water and the oil. Mix for about one minute until thoroughly combined.
3. Gradually add enough remaining flour until a soft ball of dough is formed. It will be sticky though.
4. Turn the bread dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes. Add more flour if necessary.

Assembling the Bread Roll

1. With a lightly floured rolling pin, roll the dough into a square approximately 17 X 17 inches about 1/8-inch thick. If using refrigerated pizza dough, roll it out into a rectangle as close to 10″ X 15″ as possible.
2. Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
3. Place pepperoni slices along the bottom edge on top of the cheese.
4. Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
5. Roll the dough up, stopping just as you roll the dough up and over the cheese, pepperoni, and spinach.
6. Place another layer of cheese, pepperoni, and spinach on the dough, this time right along the crease of the roll.
7. Roll and repeat until the ingredients have all been used or can no longer fit into the dough.

Bake and Serve

1. In a small microwaveable bowl, heat the butter until melted, about 30 seconds. Stir, and mix in the Italian seasoning and garlic powder.
2. Place the rolled pepperoni bread onto the prepared baking sheet, seam side down. Brush the butter mixture along the top of the dough and all over the sides to completely cover. Sprinkle with grated Parmesan cheese.
3. Bake for 25 – 30 minutes or until lightly golden brown. In the final 5-10 minutes, cover with a tented piece of aluminum foil if browning too quickly.
4. Allow to rest for 3-5 minutes to cool slightly before cutting.

Recipe Note

If you use refrigerated pizza crust, watch the baking time, which should be closer to 20-25 minutes.

Tips for the Perfect Pepperoni Bread with Spinach

• The most important thing, I think, is to make sure you squeeze all of the excess water out of the frozen spinach! Be sure to make sure that it is completely thawed and then using your hands, squeeze out as much of the moisture as possible. There won’t end up being a lot of spinach, but this will prevent your bread roll from being soggy.
• You don’t need to make the dough from scratch, either! To save time, you can purchase the canisters of pizza dough at your local grocery store and or even buy the store’s packages of frozen dough.
   If you have a favorite pizza place where you LOVE their dough, don’t be afraid to ask if you can purchase some. I’ve bought a couple of balls at a time, use one immediately and put the others in the freezer so that I have them when needed.
• I’ve found that letting it rest for about 3-5 minutes on this large rimmed cutting board to cool slightly allows for much neater slices without having to wrestle the cheese.
• I use a rimmed baking sheet as it prevents the grease from spilling into the oven and is big enough to hold the bread. I do curve it to fit as it usually won’t fit into the pan straight.
• Make sure you have a good basting brush to slather the butter on before sending it into the oven, too! I like these colored brushes because I can keep the brushes I use for raw meat separate from the ones I use for pastries, etc.

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to cook it down first. Cook until wilted, about 2-3 minutes, in a saucepan or skillet. Remove any excess moisture as directed in the tips section.

How do I Store Spinach Pepperoni Bread?

Store leftovers in an airtight container in the fridge for 2-3 days. You can reheat in the oven at 350 degrees or reheat individual portions in the microwave.

Can you freeze this Stuffed Pepperoni Bread?

Yes, this bread freezes well! Once it cools completely, wrap it tightly in plastic wrap, then aluminum foil. Store in the freezer for up to a month.

Thaw overnight, then bake in a 350-degree oven until warm through. I keep it tented with aluminum foil so it doesn’t brown more.

Spinach In Every Bite!

For more ways to use up that delicious spinach, try these recipes:

• Spinach Lasagna Roll-ups
• Skillet Spinach Lasagna
• Spinach and Cheese Manicotti
• Crockpot Spinach and Artichoke Dip
• Spinach Tomato Quinoa

During my original 365 Days of Baking, I rated everything I bake on a scale of 1-4 and this Spinach Pepperoni Bread earned 4 rolling pins.
I like it much better than my regular Pepperoni Bread because it has the added benefit of some healthy spinach in it.

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Spinach Pepperoni Bread

This Spinach Pepperoni Bread is pizza dough filled with spinach, pepperoni, and provolone. It makes a great weeknight dinner, is the perfect finger food for Game Day and is a recipe you’ll be asked to bring again to that next potluck!

Course Appetizer

Cuisine American

Keyword Spinach Pepperoni Bread

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 593kcal

Author Lynne Feifer

Ingredients

To Make Crust From Scratch

• 1 ¾ to 2 ¼ cups all-purpose flour
• 1 package Fleischmann’s Pizza Crust Yeast
• 1 ½ teaspoons sugar
• ¾ teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ⅔ cup very warm water
• 3 tablespoons olive oil

OR use 1 13.8-ounce package refrigerated pizza crust

• 9 ounces chopped spinach thawed and drained
• 8 ounces pepperoni slices
• 8 ounces Provolone cheese slices
• 3 tablespoons butter melted
• 1 teaspoon Italian Seasoning If not adding herbs into crust
• 1 teaspoon garlic powder
• 1 tablespoon grated or shredded Parmesan cheese

Instructions

• Preheat oven to 375 degrees F.

Directions for Crust from Scratch

• In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
• Add the warm water and the oil. Mix for about one minute until thoroughly combined.
• Gradually add enough remaining flour to until a soft ball of dough is formed. It will be sticky though.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes. Add more flour if necessary.

Assembly Instructions

• Prepare a rimmed baking sheet by spraying it with cooking spray.
• With a lightly floured rolling pin, roll the dough into a square approximately 17 X 17-inches and so that dough is about 1/8-inch thick. *Don’t worry, it doesn’t have to be exact – it can even be a rectangle. Also, it doesn’t have to be as thin – you can make the shape smaller and have the dough be 1/4-inch in thickness. If using refrigerated pizza dough, roll it out into a rectangle as close to 10" X !5" as possible.
• Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
• Place pepperoni slices along the bottom edge on top of the cheese.
• Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
• Roll the dough up towards the top of the square, stopping just as you roll the dough up and over the cheese, pepperoni and spinach.
• Repeat the process of placing more cheese, pepperoni and spinach on the dough, this time along the crease of the roll.
• Roll and repeat until the ingredients have all been used or can not longer fit into the dough.
• In a small microwaveable bowl, heat the butter until melted, about 30 seconds. Stir, and mix in the Italian seasoning and garlic powder.
• Place the rolled pepperoni bread onto the prepared baking sheet.
• Brush the butter mixture along the top and all over the sides to completely cover.
• Sprinkle with grated Parmesan cheese.
• Bake for 25 – 30 minutes or until lightly golden. In the final 5-10 minutes, cover with a tented piece of aluminum foil if browning too quickly.
• Allow to rest for 3-5 minutes to cool slightly before cutting.

Notes

Refrigerated pizza crust can also be used in place of making your own. Just be sure to watch the baking time because you’ll only bake for 20 – 25 minutes, until golden. Also, feel free to leave the spinach out and just make it a Pepperoni Bread!

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 33g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1257mg | Potassium: 367mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5513IU | Vitamin C: 2mg | Calcium: 375mg | Iron: 4mg

This post was originally published February of 2014. It has been updated with pictures and in format on December 18, 2024.

The post Spinach Pepperoni Bread appeared first on 365 Days of Baking.

When I go to a party, I want to bring something that is super easy to throw together but that still tastes great! It’s surprising how easy these party meatballs are to make. I use frozen pre-cooked meatballs to make it even easier, but you can make your own with this recipe if you really want to impress your friends!

Why I Love Bringing Meatballs to a Party

• The sweet and sour sauce is delicious and makes these meatballs so addicting!
• They are perfect for spearing with toothpicks so you can eat on the go.
• Meatballs are easy to make, and this recipe takes only a little bit of time to prep.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties with both kids and adults!

Slow Cooker Sweet and Sour Meatball Ingredients

You only need six ingredients to make the irresistible sweet and sour sauce. Gather together the following sauce ingredients:

• Light brown sugar
• Water
• Ketchup
• Apple cider vinegar
• Soy sauce (I recommend low-sodium)
• Corn starch

You’ll also need a bag of frozen meatballs and a can of pineapple chunks.

You can find the detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to make Sweet and Sour Meatballs

This meatball appetizer is super simple! I like to mix the sauce right in the crockpot to cut down on dirty dishes! But you can use a small bowl to mix the sauce if you want.

First, place the brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch in the bowl of the crockpot. Mix well until thoroughly combined.

Drain the can of pineapple, then add the meatballs and the pineapple chunks to the slow cooker and stir until well coated.

Set the slow cooker to high, cover, and cook for 3 hours. Stir occasionally.

Turn the slow cooker to the warm setting and serve the meatballs alone as an appetizer or over white rice as a main dish!

Recipe Notes

• If you notice the sauce begins to burn on the sides of the crockpot, turn the heat down during the last ½ hour or so of cooking.
• Grab a 26-ounce bag of frozen store-bought meatballs to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.
• You can heat the sauce in a saucepan on the stove top before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many Sweet and Sour meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. It feeds about 6 people if using this as a main dish. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Sweet and Sour Cocktail Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use ground turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a great choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs then I highly recommend this Homemade Meatball Recipe. These also taste amazing in pasta, sub sandwiches, or on their own with some veggies.

These 3 Ingredient Grape Jelly Meatballs are another quick and easy appetizer that everyone inhales at parties! Your friends will never believe how easy these are to make!

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

More Easy Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Easy Homemade Guacamole– This homemade Guacamole Recipe made with avocados, tomato, lime, cumin, and onion will have you coming back for more. 
• Dill Pickle Hummus– love pickles? Love hummus? You’ll die over this combination!
• Easy Layered Taco Dip–  Bring on the chips and make sure you have plenty of them because this dip will be gone in a flash!
• These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms, and parmesan, this easy recipe delivers BIG flavor in every bite. 
• Chicken Nachos– You can never go wrong with crisp tortilla chips, shredded BBQ chicken, cheese, and all the delicious toppings! This one’s a hit with the whole family!
• Beer Cheese Dip and Homemade Pretzel Bites– A smooth, slightly spicy cheese dip with a touch of your favorite brew that goes perfectly with the easy homemade pretzel bites.

 What’s your favorite appetizer to bring to parties?

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Sweet and Sour Meatballs

Slow Cooker Sweet and Sour Meatballs are perfect for your next get-together! With a few simple ingredients and little prep, these meatballs are a perfect appetizer for game days and holiday parties!

Course Appetizer

Cuisine American

Keyword Sweet and Sour Meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings

Calories 436kcal

Author Lynne Feifer

Ingredients

• 28 ounces frozen bite size meatballs
• 20 ounces pineapple chunks drained

Sweet and Sour Sauce

• 1 cup light brown sugar packed
• 1 cup water
• ½ cup ketchup
• ½ cup apple cider vinegar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons corn starch

Instructions

• Place the brown sugar, water, ketchup, apple cider vinegar, soy sauce and corn starch into a slow cooker and mix well. Add the meatballs and pineapple and stir well to coat.
• Set slow cooker to high, cover, and cook for 3 hours. Stir occasionally.
• To serve, set slow cooker to warm. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

• If sauce should become to hot and the sides of the pot begin to burn, turn the heat down to low the last half hour or so of cooking. 
• Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 44g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 346mg | Potassium: 476mg | Fiber: 1g | Sugar: 40g | Vitamin A: 119IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg

The post Sweet and Sour Meatballs appeared first on 365 Days of Baking.

Sliders are a great weeknight meal. They are so versatile and can have just about any mix of fillings. You can have as few or as many as you like, and you can make them in the oven or on the grill for an easy dinner anytime!

 Why Hawaiian Roll Turkey Sliders Are The Best

• Soft Hawaiian rolls have just the right amount of sweetness to offset the savory flavors in the turkey sandwich. If you’re a fan of sweet and salty flavors, you’ll find these sliders irresistible!
• You can easily pop them out of the package and slice them in half with a sharp knife, making these sliders so easy to put together!
• The sweet, buttery sauce on top elevates these turkey sliders to a whole new level!

Ingredients for Turkey Sliders with Cranberry Sauce

This easy recipe is great for using up leftovers, but you can grab any of these simple ingredients from the grocery store too! Here’s what you need:

• Unsalted Butter
• Worcestershire Sauce
• Brown Sugar
• Dijon mustard
• Poppy seeds
• Hawaiian Dinner Rolls
• Leftover turkey or turkey deli meat
• Provolone cheese
• Cranberry sauce
• Stuffing (leftover or freshly made)

Equipment Needed: Turkey Cranberry Sliders

To make these, you’ll need a few kitchen staples:

• Sharp serrated knife– for slicing the rolls
• Bowl and spoon- for mixing the topping
• Spatula– for serving
• Measuring cups and spoons
• Baking sheet
• Parchment paper– for lining the baking sheet
• Aluminum foil- for the top while baking

How to Make Hawaiian Roll Turkey Sliders with Cranberry Sauce

1. First, preheat the oven to 400 degrees F. Prepare a 9×13 baking dish or cookie sheet by lining it with parchment paper.
2. Melt the butter in a small bowl. Tip: cut the butter into small slices to help prevent it from exploding in the microwave. Then melt the butter in 10-second increments. If you prefer, you can melt it on the stovetop in a saucepan.
3. Add the melted butter, Worcestershire sauce, brown sugar, Dijon mustard, and poppy seeds to a small bowl. Mix until combined and set it aside.
4. Remove the rolls from the packaging and slice the whole set of rolls in half at once, separating the tops from the bottoms. Place the bottoms of the rolls in the prepared baking sheet.
5. In this order, add the following ingredients: turkey, cranberry sauce, stuffing, and cheese.
6. Place the tops of the rolls onto the sliders.
7. Cut the sliders into individual squares. I don’t like to cut them after baking as they can get a bit squished. I also love that this way, the butter topping will drip down all the sides of the sliders, not just the outside.
8. Brush the butter sauce all over the tops of the sliders. Place aluminum foil on top of the sliders and bake for 15-20 minutes or heated all the way through.
9. Remove the foil and bake for 5 more minutes. Serve immediately for best results.

Recipe Additions/Substitutions

• If you don’t have leftover Thanksgiving turkey, you can use deli slices or request to have deli turkey sliced at the store. They also sell packages of chopped turkey which I use for these if I haven’t cooked a turkey.
• You can use any of your favorite cheeses. Besides Provolone, Havarti, Swiss, or Gouda cheeses work really well with these flavors!
• You can garnish your turkey with fresh rosemary and thyme.

FAQs

How do I store leftover Turkey Sliders with Cranberry Sauce?

You can store these in an airtight container in the fridge for 2-3 days. You can eat them cold out of the fridge or reheat in the microwave, oven, or air fryer. Set it at 350 degrees and bake for 10 minutes. Don’t forget to cover them with aluminum foil (except in the microwave!)

Can I make these sliders ahead of time?

Yes, you can make these the day before you need them for easy prepping! Since the cranberry sauce is nestled in between the turkey and stuffing, the rolls won’t get soggy. I do recommend you wait to add the butter topping until right before you are ready to bake them, though.

Can I freeze Turkey Sliders?

While individual ingredients can be frozen to use later, I wouldn’t recommend freezing these. Instead, save leftover ingredients in freezer bags or other freezer-safe containers, then thaw overnight before you want to assemble your sliders. Bake and serve fresh!

If you’re a fan of sliders these Turkey Sliders with Cranberry Sauce are sure to be a hit at your next event.
They’ll be great on game days, holiday parties, and for those post Thanksgiving sandwiches, too!

More Slider Recipes You’ll Love

Ham and Cheese Party Sandwiches are sweet Hawaiian rolls filled with ham, Swiss cheese, and a poppy seed mustard spread. This slider recipe is perfect for game day entertaining!

Aloha Sloppy Sliders are mini Sloppy Joes with the taste of the Hawaiian islands. They are perfect for your next party or Game Day get-together. They’re fun for the kids, too!

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Turkey Sliders With Cranberry Sauce

Everything you love about Thanksgiving dinner's in these Turkey Sliders with Cranberry Sauce! Leftover turkey, stuffing, and cranberry sauce and cheese in soft buns brushed with a sweet buttery glaze.

Course Dinners

Cuisine American

Keyword Turkey Sliders

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 210kcal

Author Lynne Feifer

Ingredients

• ¼ cup unsalted butter melted
• 1 teaspoon Worcestershire sauce
• 1 teaspoons brown sugar
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon poppy seeds
• 1 package Hawaiian Sweet Rolls (12 rolls)
• 2 cups leftover turkey
• 1 cup cranberry sauce
• 2 cups leftover stuffing
• 6 slices Provolone cheese

Instructions

• Preheat the oven to 400 degrees F. Line a baking pan or sheet with parchment paper. Melt the butter in a small bowl in the microwave.
• Add Worcestershire sauce, brown sugar, Dijon mustard, and poppy seeds to the melted butter. Mix until well combined, then set aside.
• Remove the rolls from the packaging and slice them in half across the middle. Place the bottoms of the rolls in the baking dish.
• In this order, add the following: turkey, cranberry sauce, stuffing, and cheese. Then place the tops of the rolls on the sliders.
• Cut the sliders into squares, then top them with the butter mixture.
• Bake for 15-20 minutes with the aluminum foil on top. Once heated all the way through, remove the foil and bake for an additional 5 minutes. Serve immediately.

Notes

Nutritional value has been calculated for a single slider.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 17g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 268mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 326IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg

The post Turkey Sliders With Cranberry Sauce appeared first on 365 Days of Baking.

If you’re not from Rhode Island, then you might not know what Dynamites are. Heck, I’m a Little Rhody native and only found out these sandwiches existed about a year ago! They’re popular in Woonsocket which is in the northern part of the state and we southerners don’t get up there much cause it’s too far to drive. 😂 You may think I’m kidding, but it’s the TRUTH!

Also called “Torpedoes”, these spicy sandwiches are similar to Sloppy Joes but with a fiery twist. The secret is in the sauce; red pepper flakes, onions, and green and red peppers add a little kick of heat to the tomato-based ground beef mixture.

Everyone in Rhode Island will claim that they make the “best” Dynamite sandwiches, but my absolute favorite way to serve this Dynamite recipe is spooned over fresh pasta. I love how versatile this recipe is, and you can easily scale it up or down to feed your family or a large crowd. It’s great for tailgating, freezes well, and tastes amazing! It’s become one of Kurt’s favorite meals.

Ingredients for Dynamites

Gather together the following ingredients to make this spicy sauce:

• Olive oil- for cooking your veggies
• Lean ground beef (I use 90% lean)
• Red pepper
• Green bell peppers
• Onions, chopped
• Garlic, minced
• Salt and pepper
• Tomato sauce
• Canned fire roasted tomatoes, diced
• Tomato paste
• Worcestershire sauce
• Italian seasoning
• Red pepper flakes

For serving, you’ll need either a bag of torpedo rolls (small hoagie-style rolls) or your favorite pasta.

Make sure to review the recipe card below to see the exact amounts you need of each ingredient!

How to Make This Dynamites Recipe

1. Prepare your vegetables. Core, seed, and slice the peppers. Leave some slices longer and chop others into smaller pieces for variety. Chop the onion and mince the garlic.
2. Cook the beef. Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
3. Saute the vegetables. Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5-7 minutes. Transfer to the slow cooker with the slotted spoon.
4. Combine. Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire-roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
5. Cook and Serve. Cover and cook on low for 3-4 hours, stirring occasionally. Serve the meat filling in torpedo rolls, over pasta or as a dip with chips.

Dynamites Recipe Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours and stir occasionally. 
• While ground beef is traditional, you could also make a version with ground pork or ground turkey!
• For people who want a spicier version, add additional red pepper flakes and/or sriracha on the side. You could also add jalapenos.

How to Store Leftover Dynamite Sauce

Let the Dynamites sauce cool down fully, then transfer them to an airtight container and store them in the fridge for 3-4 days. Reheat in a saucepan over medium heat, stirring occasionally until warm through.

Can you freeze this Dynamites Recipe?

Yes, this sauce for Dynamites freezes well! Once cooled to room temperature, you can put leftover dynamite sauce in a freezer-safe container or bag and freeze for up to 3 months.

Reheat from frozen in a skillet, though you may need to add a little water to help loosen things up. You can also thaw overnight in the fridge, then reheat as directed.

More Like This

If you liked this Dynamites Recipe, then you’ll love these too:

• Slow Cooker Sloppy Joes– the perfect sandwich for busy weeknights!
• Aloha Sloppy Sliders– a great way to serve a crowd for family gatherings or your next Game Day get-together!
• Meat Sauce– for your favorite pasta.

Have you ever had a Dynamite? I’d love to hear your story in the comments!

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Dynamites Recipe

This savory Dynamites Recipe is a meal your family will love! Named for its spicy ingredients, Dynamite sauce is served in torpedo rolls, on top of pasta, or as a dip for your favorite tortilla chips.

Course Dinners

Cuisine American

Keyword Dynamites Recipe

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 298kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 2 pounds 90% lean ground beef
• 1 red pepper
• 3 green bell peppers
• 2 onions chopped
• 5 cloves garlic minced
• 1 ¼ teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• 15 ounces tomato sauce
• 14.5 ounces diced fire roasted tomatoes
• 8 ounces tomato sauce
• 6 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes Can be omitted or increased according to taste.
• 8 torpedo rolls
• 1 pound favorite pasta

Instructions

• Core, seed, and slice the red and green peppers. Leave some longer slices and chop others for smaller pieces.
• Heat oil in a large skillet over medium-high heat, and add the ground beef. Cook until brown, breaking it up with a spoon as it cooks, about 10 minutes. With a slotted spoon, transfer to the slow cooker, leaving some grease in the pan. Set the slow cooker to low.
• Add the peppers, onion, garlic, 1/4 teaspoon salt, and black pepper to the skillet. Cook until somewhat soft, about 5 minutes. Transfer to the slow cooker with the slotted spoon.
• Add the rest of the ingredients to the slow cooker – both cans of tomato sauce, fire roasted tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, red pepper flakes, and remaining salt. Mix until completely combined.
• Cover and cook on low for 3-4 hours, stirring occasionally. Serve in torpedo rolls, over pasta or as a dip with chips.

Notes

• This recipe can also be made in a Dutch oven. Cook over medium-low heat for 2-3 hours, and stir occasionally. 
• For people who want a spicier version, serve additional red pepper flakes and/or sriracha on the side.
• Nutritional value has been calculated as being served as sandwiches and not on top of pasta.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 19g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1136mg | Potassium: 1023mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1547IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 5mg

The post Dynamites Recipe appeared first on 365 Days of Baking.

The possibilities for this creamy dip are endless! Serve it as part of your charcuterie board, throw it in a bowl next to some crackers, or use it as a spread for sandwiches! It will be a great addition to your next game day, girls’ night or holiday party.

A Mediterranean Dish You’ll Love

Feta cheese is creamy, salty, and always a crowd favorite. Whipping it makes it so light with a smooth texture, and the combination of the Feta with Greek yogurt and honey helps tame the salty flavor and bring out the other flavors.

It’s perfect for snacking with your favorite pita chips or crackers. I guarantee you’ll love whipped feta cheese!

Ingredients for Whipped Feta Cheese with Pomegranate Arils and Pistachios

This feta cheese appetizer is made with high-quality Feta, Greek yogurt, and a handful of additional ingredients. Here are the things you need to make this creamy whipped feta dip recipe:

• 8-ounce block of Feta cheese, room temperature and drained
• ¾ cup plain whole Greek yogurt (or you can use sour cream)
• 2 teaspoons honey
• 1 clove garlic, minced
• Up to 2 tablespoons extra virgin olive oil, plus more for drizzling
• Kosher salt and cracked black pepper to taste
• 1/3 cup pomegranate arils
• 1/3 cup chopped, lightly salted pistachios
• Fresh parsley, chopped (for garnish)

How to make Whipped Feta Cheese

This spread couldn’t be easier to make! I tested this recipe using an electric mixer, but you could also use a food processor or blender.

1. First, crumble the block of feta cheese into a large mixing bowl. Add the Greek yogurt, honey, and minced garlic.
2. While beating on medium speed, gradually add the olive oil a ½ tablespoon at a time. Depending on the brand of Feta you use, you may not need the whole 2 tablespoons. Beat until completely smooth and well combined, but be careful not to overmix. Add salt to taste.
3. Spread the cheese mixture onto a serving plate, shallow bowl or pie plate and top with fresh cracked pepper. Add a drizzle of olive oil, then top with pomegranate arils, chopped pistachios, and fresh parsley.

More Topping Ideas

Mix it up with some of these topping choices:

• Crushed red pepper flakes add a little heat.
• A drizzle of honey gives added sweetness (or use hot honey for a kick!)
• Balsamic vinegar drizzled on top of the whipped feta gives a nice contrast.
• Other fresh herbs like mint, dill, or basil go well with this cheese spread.
• Switch out the nuts: use pine nuts, chopped almonds, or walnuts instead of pistachios.
• If you want the crunch but can’t eat nuts, sesame seeds or sunflower seeds are a great option!
• Top with chopped fresh vegetables like cucumbers or cherry tomatoes.

What to Serve With Whipped Feta Cheese

• This makes a perfect dip for pita bread, naan, crackers, bagel chips, or crostini.
• Use fresh veggies like red peppers, cucumbers, carrots, celery, tomatoes, etc.
• Spread the whipped Feta on toast or crostini.
• This is delicious as a spread in your wraps!

How to Store Leftovers

Store leftover whipped feta cheese dip in the fridge for up to 3 days. It will thicken as it sits, so make sure to let it come to room temperature and give it a good stir before attempting to dip anything!

Can you use crumbled Feta in this recipe?

Crumbled Feta is too dry! I recommend using the feta cheese that comes in a brine. Drain it before using and let it come to room temperature to get that creamy texture!

Can you freeze this creamy Feta Dip?

Whipped Feta Cheese is best fresh! It’s not usually a good idea to freeze cheese spreads as dairy tends to separate, and the texture will be off.

More Easy Appetizer Recipes

I enjoy using cheese in my appetizers. Whether they use a fragrant, flavorful cheese like goat cheese or a subtle, gooey cheese like mozzarella, these appetizers hit the spot:

Cranberry Pecan Goat Cheese Bites have been one of THE most popular cheese appetizers on 365 Days of Baking and More for years and with good reason – they really are SUPER delicious!

This creamy Whipped Goat Cheese with rosemary and honey makes a delightful spread for crackers, salads, and sandwich bread. 

Baked Artichoke Dip– the combination of tangy artichokes and tangy sour cream, plus the addition of fresh flavorings, makes this dip a family favorite!

Jalapeno Ranch Dip– this delicious ranch dip has a little kick from the peppers, but is still mild enough for everyone to enjoy!

These Cranberry Brie Bites are the perfect combination of creamy and salty with a subtle burst of tart cranberry sauce over rich brie cheese.

Jalapeno Poppers are the perfect spicy, cheesy appetizer for your next party. With rich cream cheese, cheddar cheese, crispy bacon bits, and savory spices, these stuffed peppers are the perfect appetizer for game day or any occasion.

If you made this Whipped Feta Cheese recipe, let me know how it went, and leave a review in the comments!

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Whipped Feta Cheese with Arils and Pistachios

Whipped Feta Cheese topped with pomegranate arils and pistachios is a rich, flavorful spread that's ready in 5 minutes with little prep. It's an easy appetizer for game day, girls' nights and holidays!

Course Appetizer

Cuisine American

Keyword Whipped Feta Cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 111kcal

Author Lynne Feifer

Ingredients

• 8 ounce block Feta cheese room temperature and drained
• ¾ cup plain Greek yogurt or sour cream
• 2 teaspoons honey
• 1 clove garlic minced
• 2 tablespoons olive oil plus more for drizzling
• kosher salt and fresh cracked pepper to taste
• ⅓ cup pomegranate arils
• ⅓ cup chopped lightly salted pistachios
• fresh chopped parsley for garnish

Instructions

• Crumble the block of feta cheese into a large mixing bowl. Add the Greek yogurt, honey and minced garlic. While beating on medium speed, gradually add the olive oil. Beat until completely smooth and well combined. Add salt to taste.
• Spread cheese mixture onto a serving plate and top with cracked fresh pepper. Drizzle with a bit of additional olive oil. Top with pomegranate arils, chopped pistachios, and chopped fresh parsley.
• Serve with crackers, bread, bagels and pita chips, and fresh veggies.

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 129mg | Fiber: 1g | Sugar: 5g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.4mg

The post Whipped Feta Cheese with Arils and Pistachios appeared first on 365 Days of Baking.