Tag: Cheesy

CHEESY SALSA DIP – Butter with a Side of Bread by Gordon Ramsay

Cheesy Salsa Dip made with cream cheese, salsa, sour cream and cheddar cheese. This cream cheese salsa dip is baked and served warm with chips for an easy appetizer everyone loves!

Be sure to check out our updated collection of BEST EVER APPETIZER RECIPES here!

I absolutely love chips and salsa, but throw some cheese in there and regular chips and salsa just went up a few notches! This Cheesy Salsa Dip is a simple appetizer that only takes a few minutes to put together, but it is one of our favorite chip dips.

What kind of salsa to use in Cheesy Salsa Dip?

We have tried all kinds of salsa and they all work great! Many times we use something like Pace Picante, but you can use a fresh type of salsa and it works well too! Sometimes we even use a green salsa and it has an entirely different flavor, but it’s excellent too.

HOW DO YOU MAKE A SMOOTH CREAM CHEESE DIP?

The key to making the cream cheese dip smooth is to make sure that the cream cheese is completely softened. Room temperature is optimal, but if you are in a hurry, you can place cold cream cheese in the microwave. Microwave at 10-second intervals, checking in between to make sure that the cream cheese isn’t melting or getting too hot. Continue to stir the cream cheese in between each interval until you get a smooth, creamy texture.

Ingredients in Cream Cheese Salsa Dip

Cream cheese – One brick of cream cheese (8 oz). Make sure it is completely softened before adding to the recipe. You can use regular cream cheese or a low-fat or non-fat variety.

Sour cream – You can also use plain greek yogurt if you’d like a little extra protein. You can use regular or low-fat sour cream.

Salsa – Use your favorite salsa or whatever you have on hand! Picante sauce works great or you can even make your own homemade salsa in just a few minutes!

Cheddar cheese – Shredded cheddar cheese adds that amazing cheesiness to the recipe. You can use a cheddar/jack blend or another type of Mexican blend if you prefer.

How to make Cheesy Salsa Dip

Mix ingredients together and place in a pie pan. Bake at 350° for 20 minutes and serve warm with tortilla chips.

Cream Cheese Salsa Dip

Cheesy Salsa Dip made with cream cheese, salsa, sour cream and cheddar cheese. This cream cheese salsa dip is baked and served warm with chips for an easy appetizer everyone loves!

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Course: Appetizer

Cuisine: American

Keyword: Cheesy Salsa Dip

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 12

Calories: 143kcal

Ingredients

8 oz cream cheese softened
1/2 cup sour cream
1/2 cup salsa
1 1/2 cups shredded cheddar cheese

Nutrition

CAN YOU USE LOW-FAT CREAM CHEESE IN THIS CREAM CHEESE DIP RECIPE?

Yes, you can use low-fat or even non-fat cream cheese in this recipe. There is enough flavor and texture added in with the salsa and the shredded cheddar that you probably won’t even notice the difference!

WHAT DO YOU SERVE WITH Cheesy Salsa DIP?

Tortilla chips are absolutely amazing with this dip – this dip recipe is perfect as a chip dip! Just make sure to use a sturdy chip – Tostitos scoops are one of the best chips for being able to hold a lot of dip!

You can also use other types of crackers like Wheat Thins or Triscuits if you prefer. Or you can even eat this dip with carrots and celery or other fresh veggies!

WHAT KIND OF CHEESE DO YOU ADD TO THE CREAM CHEESE DIP?

I usually use medium cheddar, but you could use a different type of cheese or a combination of cheeses to change up the taste a little bit. You could do a mixture of cheddar and swiss, or use a cheddar blend or Monterey Jack would be delicious too! This is a great way to use up any type of cheese you happen to have on hand!

Cheesy Salsa Dip made with cream cheese, salsa, sour cream and cheddar cheese. This cream cheese salsa dip is baked and served warm with chips for an easy appetizer everyone loves!

Cheesy Baked Scalloped Potatoes Recipe by Gordon Ramsay

This cheesy scalloped potatoes recipe is so easy to make at home. It’s become one of my go-to wide dishes recently. Make it once, and you’ll never reach for a box of potatoes au gratin again.

Taking a scoop out of a pan of cheesy scalloped potatoes.

Growing up, baked scalloped potatoes from a box were one of my favorite side dishes. Or was it au gratin potatoes? I could never keep them straight, but they were delicious.

(People use the terms interchangeably, but traditionally au gratin potatoes are the cheesy ones. Bety Crocker’s boxed scalloped potatoes have cheese though, so you really can’t blame anyone for being confused!)

These days, those dehydrated potatoes kind of weird me out. Not to mention all of the other chemical-y sounding ingredients listed on the box.

Luckily, it turns out that homemade scalloped potatoes are super easy to make with real, whole-food ingredients. They only take a few minutes longer to prepare than the boxed version and they’re so much tastier!

A white plate piled high with homemade potatoes au gratin

I’ve been making this scalloped potato recipe about once a month for the last year or so. This time around, I thought I’d try a new recipe from the new book All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women’s Right to Vote, written by my friend Laura Kumin.

This year marked the 100th anniversary of the ratification of the 19th amendment, granting women the right to vote. In her book, Laura explores the history of the women’s suffrage movement and the way they used cookbooks and community events to get their message out.

In addition to being a fascinating account of the history of women’s suffrage, it’s a great collection of classic, down-home recipes adapted for today from original suffrage cookbooks.

For this month’s edition of Progressive Eats, we’re doing a blog tour of recipes from the book, so be sure to scroll all the way down to the bottom of this post for links to more!

An overhead view of the ingredients needed to make scalloped potatoes from scratch: potatoes, milk, flour, butter, and cheese

Making scalloped potatoes from scratch

This cheesy scalloped potatoes recipe is even easier than the one I had been using since it eliminates the step of starting everything on the stovetop.

You just layer everything in a casserole dish and bake it until the potatoes are soft and the sauce is bubbling and browned. How much easier can it get?!

To make it, you’ll need:

Potatoes. Choose something starchy like peeled Yukon Gold or Russet potatoes. The starches help thicken the sauce, so this recipe won’t come out right if you use a waxy potato.
Flour. It might look like you’re adding a lot, but it’s important since it helps thicken the sauce. If you don’t add enough, your potatoes might come out soupy, and no one wants that!
Butter. Because butter makes everything better.
Cheese. You can omit this, but why would you want to? More on the best types of cheese to use below.
Mustard Powder. You can leave this out if you don’t have any, but it adds a nice, subtle flavor to the casserole.
Milk. Use whole milk for this recipe; lower fat and non-dairy milk won’t necessarily thicken properly.

Using a mandoline to slice the potatoes very thin — Use a mandolin to slice the potatoes very thin

Cutting the potatoes

To ensure the potatoes soften properly and don’t end up crunchy, you need to slice them really thin. I like to slice mine to about a 1/8-inch thickness.

Since this recipe only calls for one pound of potatoes, I usually just use a mandolin. Be sure to use the finger guard or wear a pair of cut-proof gloves to protect your hands!

If using a mandolin makes you nervous (I don’t blame you!) you can also use a food processor with a slicing attachment. This is also a great option if you’re making a larger batch and have more potatoes to deal with.

Of course, you can also just use a sharp knife, cutting the potatoes as thinly and evenly as you can.

If you opt to go this route, it’s helpful to cut each potato in half length-wise to create a flat edge. This helps stabilize the potato on your cutting board so you can get thinner slices. The potatoes will be a half-moon shape instead of round, but they’ll cook up just the same and will still be delicious!

layer the potatoes in a casserole dish and season with salt and pepper — Step 1: Layer the potatoes in a casserole dish and season with salt and pepper

Step 2: Sprinkle the potatoes with flour and dot with butter

What kind of cheese to use?

The recipe for these easy scalloped potatoes just calls for cheese, without specifying which kind to use. That’s because any hard cheese will do, so you can feel free to use whatever you prefer — or whatever you happen to have on hand.

Laura said she likes to make them with sharp cheddar, which sounds fantastic. I used Parmesan since that’s what I had in the fridge and is what I’m used to using.

Next time, I’m going to use a nutty gruyere, which I think will be delicious and perfect for winter.

Step 3 - Sprinkle with Cheese — Step 3: Sprinkle with Cheese

Step 4: Repeat, ending with butter. Then pour milk over it all.

More recipes from All Stirred Up:

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a celebration of women’s suffrage, and our host is Laura who blogs at Mother Would Know.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!

Cocktail

Appetizers

Main Courses

Sides

Dessert

Classic Scalloped Potatoes

Yield:
4 Servings

Prep Time:
10 minutes

Cook Time:
1 hour

Total Time:
1 hour 10 minutes

This recipe was reprinted with permission from All Stirred Up by Laura Kumin

Ingredients

1 pound Yukon gold potatoes, peeled and very thinly
sliced by hand or with a mandoline
1⁄2 teaspoon kosher or sea salt
2 tablespoons (1–11⁄2 oz/28–43 g) unsalted butter
2 tablespoons (3/5–4/5 oz/16–23 g) all-purpose flour
1 cup (4 oz/113 g) shredded cheese
1 teaspoon dry mustard (optional)
1 cup (8 fl oz/237 ml) milk

Instructions

Preheat the oven to 350° F/180° C. Butter or oil a small baking
dish (I used a 4 1⁄2 x 7-inch/close to 20 x 10 cm casserole).
Put a layer of the raw potatoes in the baking dish. Sprinkle salt
and pepper on top, dot the butter, and sprinkle or sift about a 1⁄2–1
tablespoon of flour on top. (If desired, add the shredded cheese
mixed with dry mustard.) Repeat the layers until all the potatoes
are used up. End with butter.
Pour milk into the dish until it just about covers the top potatoes.
Bake for about 45 minutes covered, then uncover and bake for an
additional 15 minutes. If desired, broil for 1–2 minutes at the end
to crisp up the top layer of potatoes.

CHEESY TOMATO SOUP – Butter with a Side of Bread by Gordon Ramsay

Cheesy Tomato Soup is smooth, creamy and so easy to make! Tomatoes, melted cheddar and sauteed veggies give this easy tomato soup recipe tons of flavor.

Tomato Soup is a bit of a classic recipe, but have you ever tried adding some cheese? Everything is better with a little cheese, right? I love the added creaminess and flavor that the cheese adds to the soup. Even picky eaters who may not normally like tomato soup will like this recipe – my kids thought it tasted like pizza!

Cheesy Tomato Soup is made with simple ingredients that are probably in your pantry right now. I love recipes that have common ingredients that I always have on hand so that if I don’t have time to get to the store, I know I can still get dinner on the table!

What to serve with Cheesy Tomato Soup

Anyone else feel like Tomato Soup just has to be paired with a grilled cheese sandwich? Any type of sandwich or salad goes well with this delicious soup recipe, but there is just something about grilled cheese and tomato soup! Here is a recipe for our favorite grilled cheese sandwich. I actually really like to just eat a piece of bread with my soup. Makes the perfect lunch or dinner!

What kind of tomatoes to use in soup?

This recipe calls for a can of stewed tomatoes. Stewed tomatoes have been cooked with seasonings so they are softer and have more flavor than regular diced tomatoes. If you don’t have any stewed tomatoes, you can use diced tomatoes in a pinch. No matter what type you use, you will be blending them up anyway!

Ingredients in Cheesy Tomato Soup

Butter- Needed for sauteeing the veggies and adds a richness and great flavor to the soup.

Onion – Any type of onion works well, but I prefer sweet onions for this recipe. I always keep frozen chopped onions in my freezer so I don’t have to buy fresh ones that get wasted, and most importantly, no tears involved in chopping them!

Green pepper – Adds so much flavor to the soup! You only need a little bit, so again, frozen veggies are the way to go!

Flour – Used to thicken up the soup a little bit to the perfect consistency.

Salt – Gotta have a little bit of salt to bring out all of the flavors better!

Oregano – Just a little bit of spice, but really tastes amazing in the recipe so don’t leave it out!

Condensed beef broth – Make sure to use a condensed soup (like Campbell’s) instead of just regular beef broth because the flavor will be much stronger. If you want to change up the flavor a bit, you can use chicken stock instead, but I prefer the beef flavor paired with the tomatoes.

Milk – I usually use 2% milk because that’s what we have in the fridge, but you can use any type of milk you want!

Shredded cheddar cheese – Cheddar is amazing in this recipe, but you can venture out and use other types of cheese if you prefer. A combination of cheddar and mozzarella is also delicious in this soup!

Stewed tomatoes – You can use other types of canned tomatoes, but stewed tomatoes generally have more flavor and the consistency is a bit different too. No matter what type of tomato you use, they get blended up anyway!

How to make Cheesy Tomato Soup

In a large saucepan, saute onion and green pepper in butter over medium heat until tender (about 5 minutes). Stir in flour, salt and oregano until smooth.

Stir in the beef broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute and then remove from heat.

Stir in cheese slowly, allowing it to melt.

Place can of tomatoes (liquid included) in a blender and puree until smooth. Stir the puree into the soup. Heat to serving temperature over medium heat (do not boil).

Sprinkle a little more cheese on top of each bowl right before serving.

How to make tomato soup completely smooth?

The sauteed veggies in the soup do add a little bit of texture to the recipe. I really enjoy the texture, but if you want your soup to be completely smooth, you can use an immersion blender in the soup right before adding the cheese and tomatoes. If you don’t have an immersion blender, you can carefully pour the liquid into a blender and blend completely before returning to the stove to add the cheese and tomatoes.

Cheesy Tomato Soup

Cheesy Tomato Soup is smooth, creamy and so easy to make! Tomatoes, melted cheddar and sauteed veggies give this easy tomato soup recipe tons of flavor.

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Course: Soup

Cuisine: American

Keyword: Cheesy Tomato Soup

Servings: 4

Calories: 308kcal

Ingredients

1/4 cup butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp oregano
1 can 10.5 oz condensed beef broth (Campbell’s)
1 1/3 cup milk
1 cup shredded cheddar cheese
1 can 16 oz stewed tomatoes

Instructions

In a large saucepan, saute onion and green pepper in butter over medium heat until tender (about 5 minutes). Stir in flour, salt and oregano until smooth.
Stir in the beef broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute and then remove from heat.
Stir in cheese slowly, allowing it to melt.
Place can of tomatoes (liquid included) in a blender and puree until smooth. Stir the puree into the soup. Heat to serving temperature over medium heat (do not boil).
Sprinkle a little more cheese on top of each bowl right before serving.

Notes

Nutrition

What type of cheese in Cheesy Tomato Soup?

I prefer to use a medium cheddar in this soup recipe, but you can use any type of cheese you want! Mozzarella works really well too, but the consistency will be a bit different. A combination of mozzarella and cheddar works amazingly!

Time saving cheats for tomato soup

This soup only takes about 15 minutes to make, but there are a couple of things you can do to make the process even faster! I always keep bags of chopped veggies in my freezer. If you haven’t been using frozen chopped onions, you need to get some in your freezer right now. Especially for recipes just like this one where you only need part of an onion. You can just get what you need out of the bag and the onions are chopped for you so there are no tears involved! Using frozen veggies saves time and cuts down on wasted produce!

Cheesy Tomato Soup is smooth, creamy and so easy to make! Tomatoes, melted cheddar and sauteed veggies give this easy tomato soup recipe tons of flavor.

What kind of salsa to use in Cheesy Salsa Dip?

HOW DO YOU MAKE A SMOOTH CREAM CHEESE DIP?

Ingredients in Cream Cheese Salsa Dip

How to make Cheesy Salsa Dip

Cream Cheese Salsa Dip

Ingredients

Nutrition

CAN YOU USE LOW-FAT CREAM CHEESE IN THIS CREAM CHEESE DIP RECIPE?

WHAT DO YOU SERVE WITH Cheesy Salsa DIP?

WHAT KIND OF CHEESE DO YOU ADD TO THE CREAM CHEESE DIP?

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Making scalloped potatoes from scratch

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