This Watermelon Crostini is proof that the best summer appetizers don’t need a long ingredient list or hours in the kitchen. It’s the kind of app that disappears fast at a cookout, bridal shower, or backyard dinner party.

The real star of this recipe is Lifeway Farmer Cheese, a soft, mild, spreadable cheese that whips together with honey in seconds to create a rich, slightly tangy base for the toppings. It holds its texture on the crostini without getting runny, and its subtle flavor lets the watermelon and mint shine. If you’ve never cooked with Farmer Cheese before, this recipe is a great, easy introduction.

Why You’ll Love This Recipe

• Comes together in under 30 minutes, start to finish
• A gorgeous, colorful appetizer that looks like it took way more effort than it did
• Sweet, salty, and creamy flavors balance perfectly in every bite
• Easy to customize and scale up for a crowd

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• French baguette – sliced into rounds and toasted, this forms the crisp base for every crostini
• Olive oil – brushed on the bread before toasting to help it crisp up and turn golden
• Lifeway Farmer Cheese – a creamy, tangy spread that serves as the flavorful base layer
• Honey – whisked into the farmer cheese for sweetness, plus a drizzle on top for extra flavor
• Fresh watermelon – cubed small for a juicy, refreshing topping
• Fresh mint – adds a bright, herby contrast to the sweet watermelon
• Toasted pine nuts – bring a buttery crunch and nutty flavor to finish each bite
• Balsamic glaze – a drizzle that adds a tangy-sweet finish
• Flaky salt (optional) – enhances all the other flavors with a final touch of texture and seasoning

How to Make Watermelon Crostini

1. Brush or drizzle olive oil over both sides of the sliced baguette and season lightly with salt and pepper. Place in a preheated large skillet and cook until both sides are golden and crisp. Let cool slightly.

2. In a small bowl, stir together the Lifeway Farmer Cheese and honey until smooth.

3. Spread a generous layer of the sweetened cheese onto each crostini.

4. Top each crostini with a few pieces of watermelon, a drizzle of balsamic glaze, and fresh mint. Top with toasted pine nuts.

5. If desired, finish with a pinch of flaky salt. Serve immediately.

Expert Tips and Substitutions

• Toast the baguette slices in a skillet for a golden, buttery crunch, or bake them in the oven if you’re making a larger batch.
• Pat the watermelon cubes dry with a paper towel before assembling so the crostini don’t get soggy.
• No pine nuts on hand? Crushed pistachios or toasted almonds work beautifully as a swap.
• For a spicy kick, add a pinch of chili flakes or a tiny drizzle of hot honey.
• Assemble these just before serving so the bread stays crisp.

Storage

Watermelon crostini are best enjoyed fresh, as the bread will soften once topped. If you need to prep ahead, toast the baguette slices and mix the honeyed Farmer Cheese up to 2 days in advance, storing each separately in the refrigerator. Cut the watermelon no more than a few hours ahead of time. Assemble just before serving for the best texture.

Frequently Asked Questions

More Easy Appetizers

• Ricotta Bruschetta with Roasted Tomatoes
• Boat Dip
• Bacon and Sausage Stuffed Jalapeños
• Pizza Crescent Rolls

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Watermelon Crostini

Summer entertaining calls for something light, pretty, and fuss-free, and this Watermelon Crostini checks every box.

Course Appetizer, Dessert

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

5 minutes minutes

Total Time 20 minutes minutes

Servings 20 servings

Calories 82kcal

Ingredients

• 1 French baguette sliced into 1/4-inch rounds
• 3 tablespoons olive oil
• 1 cup Lifeway Farmer Cheese
• 2 tablespoons honey plus more for drizzling
• 2 cups fresh watermelon cut into small cubes
• balsamic glaze amount as desired
• 1/2 cup fresh mint leaves
• 1/4 cup toasted pine nuts
• flaky salt optional

Instructions

• Brush or drizzle olive oil over both sides of the sliced baguette and season lightly with salt and pepper. Place in a preheated large skillet and cook until both sides are golden and crisp. Let cool slightly.
• In a small bowl, stir together the Lifeway Farmer Cheese and honey until smooth. Spread a generous layer of the sweetened cheese onto each crostini.
• Top each crostini with a few pieces of watermelon, a drizzle of balsamic glaze, and fresh mint. Add toasted pine nuts.
• If desired, finish with a pinch of flaky salt. Serve immediately.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 124mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

The post Watermelon Crostini appeared first on Dinner in 321.

This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

• Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
• Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
• Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
• Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Ground beef: The hearty, savory base of the dip.
• Yellow onion: Adds a subtle sweetness and savory depth.
• Garlic powder: A quick, easy way to add savory garlic flavor.
• Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
• Worcestershire sauce: Adds a deep, umami-rich savoriness.
• Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
• Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
• Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
• Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
• Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
• Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
• Dill pickle juice: The tangy secret weapon.
• Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
• Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

1. In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

2. Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
3. Transfer the beef mixture to a 4-quart slow cooker.
4. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

5. Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
6. Stir well before serving. Garnish with diced pickles and red onion or scallions.
7. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

More Recipes Like This

• Pizza Dip Recipe
• Slow Cooker Taco Dip
• Cheese and Sausage Dip
• Slow Cooker Buffalo Chicken Dip

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 24 servings

Ingredients

• 1 pound ground beef
• 1 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• salt and black pepper to taste
• 8 ounces cream cheese room temperature
• 5 ounces evaporated milk
• 10 ounce container Palmetto Cheese Homestyle Pimento Cheese
• 10 ounce can diced tomatoes and green chiles drained
• 2 cups sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons dill pickle juice
• finely diced pickles for garnish
• finely diced red onion or sliced scallions for garnish
• Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

• In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
• Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
• Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
• Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
• Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

This July 4th grazing board brings together creamy cheeses, crispy chips and crackers, fresh fruit, crunchy veggies, and a festive sprinkle cookie or two all anchored by a fresh homemade pico de gallo made with Sunset Flavor Bomb tomatoes.

SUNSET Flavor Bombs are the star. These tomatoes have a bold, concentrated sweetness that takes the pico de gallo to the next level. Whole tomatoes scattered across the board are perfect for snacking straight off the platter.

Whether you’re hosting a backyard bash or heading to a potluck, this patriotic snack board is as easy to assemble as it is gorgeous to serve, and SUNSET Flavor Bombs are the bright, juicy star of the whole show.

Why You’ll Like This Recipe

• No cooking required — this board comes together with zero oven time, making it perfect for hot summer days.
• Totally customizable — swap in your favorite cheeses, dips, or seasonal fruits based on what’s available.
• Crowd-pleasing for all ages — from kids grabbing cookies and chips to adults reaching for the goat cheese and tomatoes, everyone finds their favorites.
• Stunning presentation — the mix of colors and textures makes this board look like it took hours, even though it’s ready in under 20 minutes.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• SUNSET Flavor Bombs: The star of the board. These intensely sweet, rich tomatoes are used both in the pico de gallo and scattered whole across the board for snacking.
• Homemade Pico de Gallo: A fresh, zesty dip made from Flavor Bomb tomatoes, onion, jalapeño, cilantro, and lime juice.
• Tortilla chips: The perfect scoop for pico de gallo and any dips on the board.
• Cheddar cheese cubes: A sharp, familiar cheese that pairs well with crackers and fruit.
• Flavored goat cheese: Creamy and tangy, it adds a gourmet touch and pairs beautifully with crackers and tomatoes.
• Crackers: A sturdy, neutral base for the cheeses and goat cheese.
• Blackberries: Add a pop of deep color and a sweet-tart flavor.
• Cherries: Bright red and naturally sweet — perfect for the patriotic color scheme.
• Cauliflower florets: A fresh, crunchy, low-key veggie option for dipping in ranch.
• Ranch dip: A cool, creamy dip for the cauliflower and chips.
• Sprinkle cookies: A festive sweet treat that rounds out the board and adds a fun pop of red, white, and blue.

How to Make a 4th of July Grazing Board

1. Prepare the pico de gallo using Sunset Flavor Bomb tomatoes and set it in a small bowl in the refrigerator until ready to assemble.

2. Place your anchoring items — small bowls or ramekins for the pico de gallo and ranch dressing — on your board first, spacing them out to create natural sections.
3. Add the cheddar cheese cubes and flavored goat cheese log (or scoops) in separate areas of the board.
4. Fill in with clusters of crackers and tortilla chips near the dips and cheeses.
5. Tuck in the cauliflower florets next to the ranch dressing.
6. Scatter the blackberries and cherries in open spaces, using them to add color and fill gaps.
7. Place whole Sunset Flavor Bomb tomatoes around the board for easy snacking.
8. Finish with the sprinkle cookies tucked in the remaining open spaces.
9. Serve immediately or cover loosely and refrigerate for up to two hours before serving.

Expert Tips & Substitutions

• Prep ahead: Make the pico de gallo up to 24 hours in advance and store it covered in the fridge. The flavors only get better.
• Color matters: Lean into red, white, and blue for the holiday. Blueberries can swap in for blackberries, and white cheddar cubes or brie work in place of yellow cheddar.
• Goat cheese swap: If goat cheese isn’t a crowd favorite, try cream cheese with pepper jelly on top or a flavored boursin instead.
• Go bigger: For a large crowd, double the board and use a full wooden board or sheet pan to accommodate everything.
• Keep it fresh: Don’t set out the board more than 2 hours before serving. For outdoor parties, keep it in the shade and set the dip bowls over ice if needed.

Storage

This charcuterie board is best enjoyed the day it’s assembled. If you have leftovers, store each component separately in airtight containers in the refrigerator. Cheese cubes and goat cheese can be stored for up to 5 days. Fruits and veggies are best within 1–2 days. Crackers and chips should be kept in their original packaging at room temperature to maintain their crunch.

Frequently Asked Questions

More Recipes For July 4th

• 4th of July Cookie Cake
• American Cool Whip Pie
• Boat Dip
• Banana Split Cake

This post is sponsored by Sunset Produce. All opinions are my own.

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4th of July Grazing Board

Nothing says summer entertaining quite like a show-stopping spread, and this 4th of July Grazing Board is the ultimate no-cook centerpiece for your holiday celebration. It comes together in minutes and feeds a crowd without ever turning on the oven.

Course Appetizer

Cuisine American

Keyword holiday, holidays, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Ingredients

• 1 batch pico de Gallo made with 1 12-ounce package Sunset Flavor Bomb tomatoes
• 2-3 cups blue corn tortilla chips
• 6-8 ounces cubed white cheddar cheese
• 4 ounces flavored goat cheese
• 2 cups butter crackers
• 1-2 cups blackberries
• 1-2 cups red cherries
• 1 1/2 cups ranch dip
• 2 cups cauliflower florets
• 12 ounces Sunset Flavor Bomb tomatoes
• 10-12 red, white, and blue sprinkle cookies

Instructions

• Prepare pico de gallo in advance and refrigerate.
• Place bowls for pico de gallo and ranch on the board to anchor sections.
• Add cheddar cubes and goat cheese to separate areas of the board.
• Fan out crackers and chips near the dips and cheeses.
• Place cauliflower florets near the ranch dressing.
• Cluster blackberries and cherries in open spaces.
• Scatter whole Flavor Bomb tomatoes across the board.
• Tuck sprinkle cookies into any remaining gaps. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Expert Tips & Substitutions

• Prep ahead: Make the pico de gallo up to 24 hours in advance and store it covered in the fridge. The flavors only get better.
• Color matters: Lean into red, white, and blue for the holiday. Blueberries can swap in for blackberries, and white cheddar cubes or brie work in place of yellow cheddar.
• Goat cheese swap: If goat cheese isn’t a crowd favorite, try cream cheese with pepper jelly on top or a flavored boursin instead.
• Go bigger: For a large crowd, double the board and use a full wooden board or sheet pan to accommodate everything.
• Keep it fresh: Don’t set out the board more than 2 hours before serving. For outdoor parties, keep it in the shade and set the dip bowls over ice if needed.

Storage

This charcuterie board is best enjoyed the day it’s assembled. If you have leftovers, store each component separately in airtight containers in the refrigerator. Cheese cubes and goat cheese can be stored for up to 5 days. Fruits and veggies are best within 1–2 days. Crackers and chips should be kept in their original packaging at room temperature to maintain their crunch.

The post 4th of July Grazing Board appeared first on Dinner in 321.

Fair warning: once your guests spot that Soccer Party Food Board, they’re not watching the game anymore. It looks like you spent hours on it, but it comes together in minutes! Just stir a ranch dip mix into Lifeway Farmer Cheese, shape it into a round bowl, and arrange diced black olives on top in the classic pentagon pattern. Fill in the rest of the board with raw vegetables, hummus, a mix of olives, naan bread, and pita chips, and you are done.

Lifeway Farmer Cheese is what makes this dip so special. It’s a fresh, soft, high-protein cheese made from cultured skim milk and packed with live and active probiotic cultures that support gut health. Unlike cream cheese or sour cream-based dips, it brings a mild, clean flavor that takes on seasonings beautifully, so your ranch dip tastes fresh, not heavy. Pick up a container at your grocery store in the specialty cheese section, or visit lifewaykefir.com to find it near you.

Why You’ll Love This Soccer Board

• It’s the ultimate conversation starter. That soccer ball dip is going to stop everyone in their tracks before they even grab a pita chip — it looks impressive, but it’s genuinely simple to make.
• No cooking required. This entire board comes together with zero heat and minimal effort. Mix, arrange, and you’re done.
• Something for everyone. Between the vegetables, hummus, olives, naan, and pita chips, there’s something every guest will love.
• High protein and probiotic-packed. The Lifeway Farmer Cheese dip isn’t just pretty, it’s genuinely nutritious, making this the party food you can actually feel good about serving.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Soccer Ball Farmer Cheese Dip

• Lifeway Farmer Cheese — The creamy, high-protein base that makes this dip so satisfying. Its mild flavor and thick, spreadable texture take on seasonings beautifully and hold their shape for the soccer ball design.
• Ranch dip mix — One packet stirred into the farmer cheese creates an herby, savory crowd-pleaser that pairs with everything on this board. Look for a dip mix (not dressing mix) for the best, thickest result.
• Black olives, diced — Used to create the iconic soccer ball pentagon pattern on top.

Board

• Raw vegetables — The fresh, crunchy element that makes this board feel light and wholesome. Carrots, celery, cucumber slices, bell pepper strips, cherry tomatoes, broccoli florets, and sugar snap peas all work beautifully.
• Hummus — Pick your favorite flavor. Classic, roasted red pepper, garlic, and lemon herb are all crowd-pleasers that pair well with both the ranch dip and the vegetables.
• Assorted olives — A briny, savory addition that rounds out the board. Kalamata, Castelvetrano, or a mixed olive variety all work great.
• Naan bread, cut into pieces — Soft, pillowy naan is a welcome contrast to the crunch of the pita chips and vegetables.
• Pita chips — The crunchy dipper option and perfect for scooping!

How to Make a Soccer Board

1. Stir together the Lifeway Farmer Cheese and ranch dip mix until smooth and fully combined.

2. Transfer the dip to a round bowl. Pat the diced black olives dry and arrange them on top in a soccer ball pentagon pattern. (A quick image search for “soccer ball pattern” is a great reference!)

3. Place the soccer ball dip on a large board or platter. Arrange the hummus, assorted olives, naan pieces, and pita chips around it.
4. Fill in the remaining space with an assortment of raw vegetables. Use a variety of colors and shapes for the best visual effect.
5. Serve immediately, or refrigerate until ready.

Tips & Substitutions

• Use a round bowl for the dip. A round bowl makes the soccer ball design look so much more convincing. Place it directly in the center of the board, or serve the dip in the bowl nestled into the spread.
• Dry the olives well. Pat the diced black olives thoroughly dry with a paper towel before placing them on the dip so they stay in position and don’t run.
• Look up a soccer ball pattern. Before you start placing the olives, take a quick look at a soccer ball pattern online. It makes the design so much more authentic and impressive.
• Make the dip ahead. The farmer cheese dip can be mixed up to 2 days in advance and stored covered in the refrigerator. Add the olive design right before serving.
• Customize the board. Use whatever vegetables, dips, and breads your crowd loves most. Crackers, pretzel rods, breadsticks, radishes, and zucchini slices are all great additions.
• Scale up easily. This recipe scales up without any effort — just grab an additional container of Lifeway Farmer Cheese and another ranch packet for a larger crowd.

Storage

The Lifeway Farmer Cheese dip stores well covered in the refrigerator for up to 3 days. The assembled board is best served the day it’s made. The vegetables can dry out and the naan can stiffen if left out for extended periods.

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days.

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Soccer Party Food Board

Whether you’re hosting a soccer watch party or cheering on your kid’s weekend game, this Soccer Party Food Board is the ultimate crowd-pleasing spread. The all-star of the game!

Course Appetizer, Snack

Cuisine American

Keyword party, party food

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

15 minutes minutes

Servings 10 servings

Ingredients

• 16 ounce package Lifeway Farmer Cheese
• 1 ounce packet ranch dip mix
• 1/4 cup diced black olives pattet dry
• 1 cup hummus flavor of choice
• 1/2 cup assorted olives
• 2-3 cups variety of pita chips, naan bread, and pretzels
• 2-3 cups raw vegetables of choice

Instructions

• Stir together the Lifeway Farmer Cheese and ranch dip mix until smooth and fully combined.
• Transfer the dip to a round bowl. Pat the diced black olives dry and arrange them on top in a soccer ball pentagon pattern. (A quick image search for “soccer ball pattern” is a great reference!)
• Place the soccer ball dip on a large board or platter. Arrange the hummus, assorted olives, naan pieces, and pita chips around it.
• Fill in the remaining space with an assortment of raw vegetables. Use a variety of colors and shapes for the best visual effect.
• Serve immediately, or refrigerate until ready.

The post Soccer Party Food Board appeared first on Dinner in 321.

When we are hosting a summer gathering or sitting by the pool, this Boat Dip is something I always have on the menu. It’s made with 10 of my family’s favorite ingredients, including 3 types of cheese, ranch and bacon!

You can meal prep it as a snack or make a big batch the morning you plan to host friends and family. It fits perfectly in a cooler with a couple of ice packs to enjoy snacking all day long. If you love a delicious dip recipe, my Million Dollar Dip and Cheese and Sausage Dip are two others you should try.

Why You’ll love this recipe

• 10 ingredient dip. With a couple of approachable ingredients and about 10 minutes of prep time, this dip will be ready to chill!
• Make a double batch, it disappears fast! If you are having a party, I recommend making two batches and keeping the second in the fridge to refresh halfway through.
• Perfect for both adults and kids. I’ve found no matter the age, it’s a true crowd pleaser even with picky eaters.

ingredients

Scroll Down for Ingredient Amounts Listed in the Full Recipe Card Below

• Cream cheese: Make sure it’s softened for easy mixing.
• Sour cream: Adds nice tang and creaminess, you can also use Greek yogurt.
• Mayonnaise: Adds fat to balance the tang and the cream cheese.
• Ranch dip mix: Buy your favorite store-brand packet.
• Shredded sharp cheddar cheese: Adds a cheesy bite we all love.
• Monterey Jack or pepper Jack cheese: Grate your own cheese, it’s so worth it!
• Cooked and crumbled bacon: A great use for leftover bacon or cook it yourself and save a piece for a chef’s snack!
• Green onions: Adds a pop of color and light onion flavor.
• Jalapeno: Optional, but you’ll definitely want to add if you like heat.
• Garlic powder: Infuses each bite with garlic flavor.
• For serving: Wavy potato chips, Fritos Scoops, Ritz crackers, fresh vegetables, or pretzel crisps are all items I serve with this dip.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

how to make boat dip

1. In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and lump-free.
2. Add the sour cream, mayonnaise, and ranch dip mix, garlic powder, and black pepper. Mix until fully combined and creamy.

3. Mix in the cheddar, Monterey or pepper Jack cheese, bacon, green onions, and jalapeño (if using). Stir until evenly mixed.

4. Cover and refrigerate for at least 2 hours — overnight is even better.
5. Just before serving, give it a quick stir, transfer to a serving bowl, and top with extra green onions and a sprinkle of bacon if desired. Serve cold with your favorite dippers.

expert tips

• Use a hand mixer for easy mixing. This takes all the effort out and helps to make that light and creamy texture.
• Grate the cheese yourself. This ensures there won’t be a gritty texture from the pre-shredded cheese.
• Make it in advance to allow the flavors to meld better. This makes for an even more flavorful dip, just give it a nice stir before serving.
• If you are looking for a lighter dip, you can use Greek yogurt instead of sour cream and light mayo in place of regular.
• Make it spicy if you wish. I give the option of adding jalapeno, but you can easily add cayenne too!

storage

Store any leftover boat dip in an airtight container in the fridge for up to 3 days. Remove from the fridge to take the chill off about 10 minutes before serving.

I don’t recommend freezing this dip, as it will change texture once it thaws. But prepping it in advance for a party or a boat day is perfect.

Frequently Asked Questions

More Easy Dip recipes

• Cream Cheese Onion Dip
• Pepper Jelly Cream Cheese Dip
• Chuy’s Copycat Jalapeno Dip
• Slow Cooker Taco Dip

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Boat Dip

This Boat Dip is a classic summer recipe perfect for parties, pool days, or boat rides! It's creamy with ranch and bacon, making it addicting for all sorts of reasons. Mix it up in advance to keep entertaining a breeze.

Course Appetizer

Cuisine American

Keyword dip, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 30 minutes minutes

Servings 24 Servings

Calories 123kcal

Ingredients

• 8 ounces cream cheese softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 ounce packet ranch dip mix
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or pepper Jack cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup thinly sliced green onions
• 1 finely diced jalapeno optional
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• For serving: Wavy potato chips, Fritos Scoops, Ritz crackers, fresh vegetables, or pretzel crisps

Instructions

• In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth and lump-free.
• Add the sour cream, mayonnaise, and ranch dip mix. Mix until fully combined and creamy.
• Mix in the cheddar, Monterey or pepper Jack cheese, bacon, green onions, jalapeño (if using), garlic powder, and black pepper. Stir until evenly mixed.
• Cover and refrigerate for at least 2 hours — overnight is even better.
• Just before serving, give it a quick stir, transfer to a serving bowl, and top with extra green onions and a sprinkle of bacon if desired. Serve cold with your favorite dippers.

Notes

Storage: 

Store any leftover boat dip in an airtight container in the fridge for up to 3 days. Remove from the fridge to take the chill off about 10 minutes before serving.

I don’t recommend freezing this dip, as it will change texture once it thaws. But prepping it in advance for a party or a boat day is perfect.

Tips: 

• Use a hand mixer for easy mixing. This takes all the effort out and helps to make that light and creamy texture.
• Grate the cheese yourself. This ensures there won’t be a gritty texture from the pre-shredded cheese.
• Make it in advance to allow the flavors to meld better. This makes for an even more flavorful dip, just give it a nice stir before serving.
• If you are looking for a lighter dip, you can use Greek yogurt instead of sour cream and light mayo in place of regular.
• Make it spicy if you wish. I give the option of adding jalapeno, but you can easily add cayenne too!

Nutrition

Calories: 123kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 292mg | Potassium: 68mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 0.1mg

The post Boat Dip appeared first on Dinner in 321.

Chicken salad is probably my favorite lunch, I happen to be famous for my classic Southern recipe for it too (we served it in our family restaurant many years ago!). I wanted to create a new summer chicken salad recipe and this Mexican Chicken Salad was born.

I like to use the flavors of esquites (Mexican street corn) in this salad with charred corn, Tajin, lime, cilantro, and cotija cheese all dressed in the creamiest sauce. It received raved reviews from my family, I can’t wait for you to try it too! I’ll be serving it up for parties all season long. If you love chicken salad, my Dill Pickle Chicken Salad is another recipe you don’t want to miss.

Why You’ll Love this Recipe

• Fun twist on classic chicken salad. Think of a Mexican Street Corn Salad combined with classic chicken salad. That’s exactly what this chicken salad recipe is!
• Great for lunch, dinner, or as a snack. Serve it with crackers, in a tortilla, chips, veggies, as a sandwich, or on top of a salad. It’s super versatile!
• Make it your own! I give my favorite version below, but customize with other spices, herbs, and spice levels depending on your preference.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh corn kernels – Use fresh or frozen and thawed, adds nice veggie sweetness.
• Mayonnaise – The creamy base to the chicken salad.
• Sour cream – Adds a hint of tang to the dressing.
• Red bell pepper – Gives brightness and additional sweet vegetable flavor.
• Red onion – Adds a nice tang. If you don’t like raw onion, then soak it in ice water for 10 minutes then pat very dry.
• Lime – Always squeeze the juice fresh, it brightens all the flavors in this salad.
• Cilantro – The fresh herb that adds bold flavor.
• Tajin – A classic Mexican seasoning to give add spice and chili flavor. You can also use chili powder if you can’t find this.
• Smoked paprika – Gives warmth and extra smoky flavor.
• Garlic salt – Seasons the chicken salad and infuses it with garlic flavor.
• Cooked chicken – Use leftover chicken or rotisserie chicken to cut down on prep time. You can also cook the chicken fresh if desired.
• Pepitas – Adds texture and crunch to the salad. Toast them for even richer flavor.
• Cotija cheese – A mild cheese that adds a little richness.
• Pickled jalapeños – I prefer sweet, but you can use savory or sweet pickled jalapenos for a kick of heat or neither if you want to omit the heat.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet

How to Make Mexican Chicken Salad

1. Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.

2. To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.

3. Add the cooked chicken. Mix with a hand mixer until well combined.

4. Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.

5. Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Expert Tips

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

As the chicken sits and absorbs the dressing in the fridge, it can sometimes dry out slightly, so you can always fold in an extra spoonful or two of mayonnaise just before serving if needed.

Frequently Asked Questions

More Easy Chicken Salad Recipes

• Chicken Salad Croissant
• Spicy Chicken Salad
• Classic Chicken Salad
• Southern Chicken Salad

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Mexican Chicken Salad

This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 294kcal

Ingredients

• 1 cup fresh corn kernels
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 large lime
• 1/4 cup cilantro more for garnish
• 1 teaspoon tajin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1 1/2 pounds cooked chicken
• 1/2 cup toasted pepitas plus extra for topping
• 1/2 cup cotija cheese plus extra for topping
• 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet

Instructions

• Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
• To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
• Add the cooked chicken. Mix with a hand mixer until well combined.
• Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
• Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Video

Notes

Storage: 

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

Tips: 

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Nutrition

Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Mexican Chicken Salad appeared first on Dinner in 321.

Each jalapeño half is filled with a smoky cream cheese mixture, topped with a cocktail smokie, and wrapped in a slice of crispy bacon before hitting a hot oven. The result: a two-bite appetizer that has every flavor you want — heat, smoke, creaminess, and crunch — all in one.

Both the bacon and the cocktail smokies in this recipe come from pork, and that’s worth talking about. Iowa is the number one pork-producing state in the country, supplying about one-third of the nation’s pork supply, and the quality truly shows. Pork is also one of the most nutrient-dense proteins you can cook with, delivering around 22 grams of protein per three-ounce serving along with key B vitamins, zinc, and selenium.

When you cook with Iowa pork, you’re supporting farmers who are committed to quality, sustainability, and responsible animal care. The Iowa Pork Producers Association is a great place to explore more recipes, cooking tips, and learn more about where your pork comes from.

Why You’ll Love This Recipe

• They disappear fast. These are a guaranteed hit at any party, game day spread, or cookout. Make a double batch! Seriously, you’ll need it.
• Totally adjustable heat. Remove all the seeds and membranes for a mild popper, or leave a little behind for more kick.
• Two pork products, one incredible bite. Crispy bacon on the outside, a juicy smokie on the inside. This is a pork lover’s dream appetizer.
• Simple ingredients, big flavor. Cream cheese, cheddar, a few spices, bacon, and smokies. That’s it.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Jalapeños — The vessel for all that cheesy, smoky goodness. Look for jalapeños that are similar in size so they cook evenly and look great on the platter.
• Cream cheese — The base of the creamy filling. It holds everything together.
• Sharp cheddar cheese — Adds bold, cheesy flavor and just enough sharpness.
• Garlic salt and Onion Powder — Simple seasonings that add flavor depth.
• Smoked paprika — Adds a smoky warmth to the filling.
• Thin bacon slices — Thin-cut bacon crisps up beautifully in the oven and wraps around each jalapeño perfectly.
• Cocktail smokies — The pork component that takes these completely over the top.

How to Make Bacon and Sausage Stuffed Jalapeños

1. Preheat the oven and line a baking sheet with foil. Place a wire rack on top. This helps the bacon crisp up all the way around instead of sitting in its own drippings.
2. Slice each jalapeño in half lengthwise and remove the seeds and membranes completely for a milder flavor.

3. In a bowl, mix together the cream cheese, shredded cheddar, garlic salt, onion powder, and smoked paprika until smooth and well combined.
4. Spoon the cheese mixture into each jalapeño half enough to coat the inside generously rather than pile it up.

5. Press one cocktail smokie into each filled jalapeño half so it sits snugly on top of the cheese.

6. Wrap each jalapeño with a half slice of bacon around the center, securing the smokie inside. Place seam-side down on the rack.

7. Bake for 25 to 30 minutes, or until the bacon is crispy and the jalapeños are tender. Let cool slightly before serving.

Expert Tips and Substitutions

• Wear gloves when prepping jalapeños. The oils from jalapeños can seriously irritate your skin and eyes. Disposable gloves make prep so much easier and more comfortable.
• Control the heat. Removing all the seeds and membranes produces a mild, crowd-friendly popper. Leave a little behind if your crowd likes more kick.
• Use thin-cut bacon. It crisps up so much better than thick-cut in the oven and wraps around the jalapeño without being too bulky. If thick-cut is all you have, add 5 to 10 extra minutes and keep an eye on it.
• Soften the cream cheese first. Room temperature cream cheese blends so much smoother. Pull it out about 30 minutes before you start.
• Make them ahead. Assemble fully, cover loosely, and refrigerate for up to 24 hours before baking. Perfect for entertaining.
• Swap the smokies. Don’t have cocktail smokies? Small pieces of Italian sausage, chorizo, or kielbasa cut to size all work great.
• Don’t skip the wire rack. It lets heat circulate all the way around, giving you crispier bacon from top to bottom.

Different Preparation Methods for Bacon and Sausage Stuffed Jalapeños

Air Fryer

• Air fry at 375°F for 12 to 15 minutes, checking around the 12-minute mark. The bacon should be crispy and the jalapeños tender. Work in batches so they aren’t overcrowded.

Grill

• Preheat grill to medium heat (around 375°F). Place jalapeños seam-side down over indirect heat. Close the lid and cook for 20 to 25 minutes, or until the bacon is crispy and the jalapeños are tender. Watch for flare-ups from the bacon drippings.

Smoker

• Smoke at 250°F for 1.5 to 2 hours, or until the bacon is cooked through and the jalapeños are soft. For crispier bacon, bump the temperature up to 300°F for the last 15 to 20 minutes. Hickory or applewood both pair beautifully with the pork.

Storage

Leftover stuffed jalapeños keep well in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven or air fryer at 375°F until warmed through and the bacon is crisped back up. The microwave works in a pinch, but the bacon won’t be as crispy.

These aren’t ideal for freezing — the cream cheese filling can become watery when thawed.

Frequently Asked Questions

This post is sponsored by the Iowa Pork Producers Association. All opinions are my own.

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Bacon and Sausage Stuffed Jalapenos

If you need an appetizer that disappears in minutes, these Bacon and Sausage Stuffed Jalapeños are it. Creamy, cheesy, smoky, and just the right amount of heat. They're the kind of thing people hover around the tray waiting for.

Course Appetizer

Cuisine American

Keyword finger food, holiday, holidays, party, party food, pork

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 servings

Calories 135kcal

Ingredients

• 10 jalapenos similar in size
• 8 ounces cream cheese room temperature
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 3/4-1 pound thin bacon slices
• 20 cocktail smokies

Instructions

• Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
• Slice each jalapeño in half lengthwise. Remove seeds and membranes completely for a milder flavor.
• In a bowl, mix together cream cheese, shredded cheddar, garlic salt, onion powder, and smoked paprika until smooth and well combined.
• Spoon the cheese mixture into each jalapeño half, enough to coat the inside rather than mound it up.
• Press one cocktail smokie into each filled jalapeño half so it sits snugly on top of the cheese mixture.
• Wrap each jalapeño with a half slice of bacon around the center, securing the smokie inside. Place seam-side down on the rack.
• Bake for 25–30 minutes, or until the bacon is crispy and the jalapeños are tender. Let cool slightly before serving.

Video

Nutrition

Calories: 135kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 470mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 0.3mg

The post Bacon and Sausage Stuffed Jalapeños appeared first on Dinner in 321.

Think spicy melty cheese, tender deli chicken, a honey mustard mayo spread, and buttery golden rolls all topped with a chilled fresh mango salsa that makes every bite taste like summer. They’re impossible to stop eating.

Fresh mango is genuinely one of the most nutritious fruits you can cook with. One serving delivers over 50% of your daily vitamin C, plus a solid lineup of vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin — with zero fat or cholesterol. So yeah, the salsa is doing a lot more than just making these sliders look good.

Picking the right mango is everything for this recipe. Press it gently — if it gives a little, like a peach or avocado, it’s ready to go. The National Mango Board (mango.org) has a ton of great guidance on choosing, ripening, and cutting mangos if you want to dive deeper.

Why You’ll Love this Recipe

• Easy enough for a weeknight, impressive enough for a party. These come together with minimal effort but look and taste like you really put in the work.
• Hot and cold done right. Warm, cheesy sliders topped with chilled mango salsa makes these so addictive.
• Totally customizable heat. The spicy cheese is easy to swap out. Go mild or go bold depending on who you’re feeding.
• Make-ahead friendly. The mango salsa can be made in advance and chilled, making game day, potlucks, or busy weeknights so much easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Sliders

• Slider buns — Sweet rolls are the move here. Their slight sweetness balances the spicy cheese and bright mango salsa beautifully.
• Deli thin sliced chicken breast — Thin-sliced deli chicken layers easily and heats through perfectly in the oven.
• Spicy cheese — Pepper jack, habanero jack, or spicy Colby jack all work great.
• Mayonnaise — The base of the spread. It keeps the buns moist and adds richness.
• Honey mustard — Stirred into the mayo for a tangy, slightly sweet spread that pairs perfectly with the tropical flavors.
• Salted butter — Brushed over the tops of the rolls before baking for that irresistible golden, glossy finish.
• Poppy seeds — Sprinkled over the buttered tops before baking. A small touch that makes these look like they came from a bakery.

Mango Salsa

• Fresh mango — The star of the whole dish. Ripe, finely diced mango brings juicy sweetness, beautiful color, and serious nutritional value to every bite.
• Red bell pepper — Adds crunch, color, and a mild sweetness.
• Red onion — A little sharpness to round out the salsa.
• Fresh cilantro — Brings brightness and that classic fresh salsa flavor.
• Fresh lime juice — A squeeze of lime ties everything together and keeps the salsa tasting fresh and bright.

How to Make Tropical Chicken Sliders

1. Cut and prep the mango, red bell pepper, red onion, and cilantro.

2. Add the prepped produce to a small bowl with lime juice, and a pinch of salt. Stir well. Set it in the fridge to chill while you build the sliders.

3. Without separating the individual rolls, slice the entire sheet of buns horizontally. Mix the mayonnaise and honey mustard together, then spread it evenly over the cut sides of both the top and bottom buns.

4. Divide the cheese and add it to both the top and bottom buns. Layer the sliced chicken evenly over the bottom buns, then place the top buns back on.

5. Brush the melted butter over the tops of the rolls and sprinkle with poppy seeds. Cover loosely with aluminum foil.

6. Bake at 350°F then uncover. Bake covered for 10 minutes, then remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
7. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken.

8. Replace the tops, slice into individual sliders, and serve immediately.

Tips and Substitutions

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Chicken Sliders

These Tropical Chicken Sliders have warm, melty, buttery, and fresh all happening at once, and they are absolutely worth turning on the oven for. Whether you're feeding a crowd or just need a weeknight dinner with a little something extra, these are the ones.

Course Appetizer, Main Course

Cuisine American

Keyword finger food, holiday, holidays, party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 134kcal

Ingredients

Sliders

• 1 pack 12-count slider buns
• 3/4 pound deli thin sliced chicken breast
• 6 ounces sliced spicy cheese pepper jack, habanero, spicy Colby jack
• 1/3 cup mayonnaise
• 3 tablespoons honey mustard
• 2 tablespoons salted butter melted
• 1 teaspoon poppy seeds

Mango Salsa

• 1 large ripe mango finely diced
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• pinch of salt

Instructions

• Preheat your oven to 350°F.
• In a medium bowl, stir together the mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Set this salsa aside in the fridge to let the flavors marry.
• Without separating the individual rolls, use a large serrated knife to slice the entire sheet of sweet rolls in half horizontally. In a small bowl, mix the mayonnaise and honey mustard together, then spread it evenly over the cut side of both the top and bottom buns.
• Divide the cheese slices in half and add to both sides of the coated bread. Layer the sliced deli chicken evenly across the bottom buns. Place the top buns back on.
• Brush the melted butter evenly over the tops of the rolls. Sprinkle on poppy seeds. Cover loosely with aluminum foil.
• Bake for 10 minutes. Remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
• Remove the sliders from the oven. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken. Replace the top buns, slice into individual sliders, and serve immediately.

Video

Notes

Tips 

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 463mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 0.3mg

The post Tropical Chicken Sliders appeared first on Dinner in 321.

If you need an easy salad recipe that’s always delicious, this Creamy Cucumber Salad is a classic salad my family has been making for years and year. With crunchy refreshing cucumber in a creamy mayo and sour cream dressing, every bite pairs perfectly with Steak or Ribs.

With just two bowls, it takes minutes to assemble – my daughter even loves to make this recipe for a family barbecue on her own! I can’t wait for you to try this cucumber salad, it’s sure to be a hit!

why you’ll love this recipe

• 7-ingredient salad recipe. No need to gather a bunch of ingredients from the store, you just need a couple for this salad.
• Perfect summer side dish. Pair it with grilled meats and other side dishes for an easy warm weather meal.
• Simple dish to make in advance. I recommend letting this salad sit in the fridge for 30 minutes prior to serving, but you can make it hours before a meal to keep cooking stress-free.

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Cucumbers: Use any variety you find at the store.
• Small red onion: Adds a hint of tang and bright color.
• Sour cream: One part of the creaminess that balances the mayo nicely.
• Mayonnaise: The second creamy ingredient for the dressing.
• Apple cider vinegar: The vinegar that brightens all of the flavors.
• Granulated sugar: A little pinch balances the tanginess of the dressing.
• Fresh dill: Bright, fresh and herby flavor.

Tools You’ll Need

• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Mandolin Slicer

how to make creamy cucumber salad

1. Wash and thinly slice the cucumbers and red onion. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.

2. In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
3. Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.

4. Cover the salad and refrigerate for at least 30 minutes before serving.
5. Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

expert tips

• Don’t skip the salting of the cucumbers if making ahead of time. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

What to serve with creamy cucumber salad

There are so many great options to build a menu for a weeknight or weekend entertaining with this salad. Here are some favorites:

• Coleslaw
• Hawaiian Pasta Salad
• Country Style Ribs
• Slow Cooker Beef Brisket
• 4 Ingredient Barbecue Cups
• Baked Beans and Ground Beef

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Frequently Asked Questions

more delicious salad recipes

• Pea Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad

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Creamy Cucumber Salad

This Creamy Cucumber Salad is a classic summer side dish recipe perfect for pairing with grilled proteins. With 15 minutes of prep time, it's an effortless and refreshing bite your guests will love.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword holiday, holidays, summer, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 77kcal

Ingredients

• 2 pounds cucumbers any variety
• 1/2 small red onion
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon fresh dill plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Wash and thinly slice the cucumbers. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.
• In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
• Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.
• Cover the salad and refrigerate for at least 30 minutes before serving.
• Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Tips:

• Don’t skip the salting of the cucumbers. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

Nutrition

Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.3mg

The post Creamy Cucumber Salad appeared first on Dinner in 321.

If you love easy appetizers that feel a little nostalgic and a whole lot delicious, these pimento cheese pinwheels are for you. They’re loaded with creamy pimento cheese, crispy bacon, fresh green onions, and a touch of honey all rolled up in soft tortillas for the perfect bite-sized snack.

Using Palmetto Cheese Homestyle Pimento Cheese makes this recipe incredibly easy while still delivering bold, homemade flavor. Whether you use the Original or Jalapeño variety, the rich cheddar cheese and smooth cream cheese flavor creates a creamy filling that pairs perfectly with the smoky bacon and fresh green onions.

These pinwheels are ideal for game days, holiday gatherings, baby showers, lunch platters, or anytime you need a quick make-ahead appetizer that everyone will love.

Why You’ll Love These Pimento Cheese Pinwheels

• Creamy, bold Southern flavor with Palmetto Cheese Homestyle Pimento Cheese
• Quick and easy to make with minimal prep
• Perfect balance of savory and sweet from bacon and honey
• Great make-ahead appetizer for parties and gatherings

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Palmetto Cheese Homestyle Pimento Cheese (Original or Jalapeño) – The creamy, cheesy base packed with Southern flavor
• Large flour tortillas, thin wraps, or Lavash bread – Soft and flexible for easy rolling and slicing
• Cooked and crumbled bacon – Adds smoky, crispy texture
• Green onions – Bring freshness and mild onion flavor
• Honey – Adds a subtle sweetness that balances the savory filling

How to Make Pimento Cheese Pinwheels

1. In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, cooked bacon, green onions, and honey until well mixed.

2. Spread a thin, even layer of the filling over each tortilla or wrap, leaving about a 1/2-inch border along one long side.

3. Roll each tortilla tightly into a log, ending with the clean edge to help seal it closed.

4. Wrap each roll tightly in plastic wrap.
5. Refrigerate for at least 30 minutes to help the pinwheels firm up for slicing.
6. Slice into pinwheels and serve chilled or at room temperature.

Expert Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage Instructions

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appearance. It’s not recommended for freezing as it will compromise the texture.

Frequently Asked Questions

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Pimento Cheese Pinwheels

These Pimento Cheese Pinwheels are creamy, savory, slightly sweet, and packed with classic Southern flavor in every bite. They come together in minutes and make the perfect appetizer, party snack, or easy lunch.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 40 minutes minutes

Servings 24 servings

Calories 62kcal

Ingredients

• 11 ounce container Palmetto Cheese Homestyle Pimento Cheese original or jalapeno
• 2 large flour tortillas, thin wraps, or Lavash bread
• 1/4 cup cooked and crumbled bacon
• 1/4 cup sliced green onions
• 1 1/2 tablespoons honey

Instructions

• In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, bacon, green onions, and honey. Mix until well combined.
• Spread a thin, even layer of the mixture over each tortilla or thin wrap, leaving about a 1/2-inch border along one of the long sides to prevent the filling from spilling out when rolled.
• Roll each tortilla up tightly into a log, ending with the clean edge.
• Wrap each roll in plastic wrap and refrigerate for 30 minutes.
• Slice into pinwheels and serve.

Video

Notes

Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appear

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 170mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.1mg

The post Pimento Cheese Pinwheels appeared first on Dinner in 321.