WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

• Fresh roasted flavor that beats store-bought
  
• Bright, tangy, and perfectly balanced
  
• Easy 30-minute recipe
  
• Freezer friendly
  
• One of the most versatile sauces in the kitchen

Roasted Salsa Verde

We love, love, love salsa verde in this house. That bright, tangy green salsa. You know, the one that shows up on every taco truck table. 

Honestly, we use it in so many recipes that it’s almost embarrassing. Enchiladas, carnitas, tacos, burrito bowls, casseroles, even soup… if there’s a way to add salsa verde to it, we’ve probably tried it.

Often, I’ll reach for Macayo’s Salsa Verde, which is one of my favorite shortcuts. But when I really want to knock a recipe out of the park, I make it from scratch.

Making salsa verde with roasted tomatillos and peppers makes all the difference. The flavor gets deeper, a little smoky, and much more complex than anything from a jar.

And once you taste it fresh? You start finding excuses to put this roasted salsa verde on everything.

INGREDIENT NOTES 

• Tomatillos: The base of salsa verde. When roasted, they develop a deeper, slightly sweet flavor. The fruit inside should feel firm and smooth, but the husks should be slightly loose.
  
• Jalapeño & Serrano Peppers: Provide heat and complexity. Removing the seeds keeps the salsa mild.
  
• Garlic: Roasting softens the sharp bite and adds savory depth.
  
• White Onion: Adds brightness and balance to the salsa.
  
• Fresh Cilantro: Essential for that classic salsa verde flavor.
  
• Lime Juice: Brings acidity that brightens the entire salsa.

VARIATIONS

Smoky Salsa Verde: Add a roasted poblano pepper to the mix.

Extra Spicy Version: Leave the seeds in the peppers and add another serrano.

Avocado Salsa Verde: Blend in 1 ripe avocado for a creamy version.

Charred Tomatillo Salsa: Grill the tomatillos and peppers instead of broiling.

SERVING SUGGESTIONS 

• A must for chicken tacos and carnitas!
  
• Use it for enchiladas or smothered burritos.
  
• Eat roasted tomatillo salsa verde straight with tortilla chips.
  
• Spoon some over burrito bowls.
  
• Drizzle over fried eggs, huevos rancheros, or breakfast tacos.
  
• Use this roasted salsa verde recipe in our chicken soup.
  

ROASTED TOMATILLO SALSA VERDE FAQ

Roasting the vegetables before blending is what makes this roasted tomatillo salsa verde recipe so special. 

The high heat caramelizes the tomatillos and lightly chars the peppers, which adds depth and removes the raw bite you sometimes get with uncooked salsa verde.

Letting the salsa rest in the refrigerator for a little while also helps the flavors meld together, creating a brighter and more balanced sauce.

TOOLS NEEDED 

• Rimmed Baking Sheet: For roasting the tomatillos, peppers, and garlic.
  
• Blender or Food Processor: To blend the sauce into an even, smooth consistency.
  
• Knife and Cutting Board: Prepping veggies is a breeze.
  
• Citrus Juicer: Optional, but it easily gets every last drop out of the limes.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Condiment Recipes

Easy Homemade Red Enchilada Sauce Recipe

Homemade Honey Mustard Dipping Sauce Recipe + Video

Big Mac Sauce McDonald’s Copycat Recipe

Best Ever Jack Daniels BBQ Sauce (Homemade Recipe)

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Roasted Salsa Verde

Roasted Salsa Verde is easy to make from scratch, and the complex flavor is so much better than anything jarred! Ready in 30 minutes or less.

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

• 1 1/2 pounds tomatillos, husked, rinsed, and halved
• 1 medium jalapeño pepper, halved and seeds removed (for more heat, leave some seeds)
• 1 medium serrano pepper, halved and seeds removed (for more heat, leave some seeds)
• 3 cloves garlic, peeled
• 1/4 small white onion, chopped about ½ cup
• 1/2 cup fresh cilantro, chopped (leaves and tender stems)
• 1 medium lime, juiced (about 2 tablespoons)
• 1 teaspoon kosher salt

Instructions

• PREHEAT BROILER: Place an oven rack about 6 inches below the broiler and preheat the broiler. Lightly grease a rimmed baking sheet.
• ARRANGE VEGETABLES: Place 1 1/2 pounds tomatillos, husked, rinsed, and halved cut side down on the baking sheet. Add 1 medium jalapeño pepper, halved and seeds removed , 1 medium serrano pepper, halved and seeds removed, and 3 cloves garlic, peeled.
• BROIL VEGETABLES: Broil for about 5 minutes until the vegetables begin to blister. Remove the garlic cloves so they do not burn. Continue broiling the tomatillos and peppers for another 5 to 7 minutes until the skins are charred and blistered.
• COOL VEGETABLES: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.
• BLEND SALSA: Add the roasted tomatillos, peppers, garlic, 1/4 small white onion, chopped, 1/2 cup fresh cilantro, chopped, 1 medium lime, juiced, and 1 teaspoon kosher salt to a blender or food processor.
• PULSE: Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend longer.
• SERVE: Taste and adjust salt if needed. Serve immediately or refrigerate for later use.

Notes

Make-Ahead: Salsa verde can be made up to 2 days ahead. The flavor improves as it sits in the refrigerator.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze salsa verde in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Heat Tip: For a milder salsa, remove all seeds from the peppers. For a spicier salsa, leave some seeds or add another serrano pepper.

Ingredient Tip: Tomatillos should be bright green and firm with a dry papery husk. Rinse them well after removing the husk to remove the sticky residue.

Nutrition

Serving: 1 | Calories: 11cal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 108mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 0.2mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Salsa Verde appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHICKEN ENCHILADA DIP

• Hearty enough to feel like a meal
  
• Creamy and cheesy, yet balanced
  
• Flexible with whatever protein you have
  
• Easy make-ahead option
  
• Feeds a crowd without stress

Chicken Enchilada Dip

We’re not really sportsball people. Never really have been. I mean, there was a moment. But it didn’t last.

But game days? Seasons changing? Big events on the calendar? We’re in… For the dips. That’s our lane.

We’ll show up early, park ourselves by the snack table, and absolutely judge the spread (kindly, of course).

Creamy. Cheesy. Baked. Scooped. We love them all. It’s why we’ve got 30+ dips on the site and keep adding more. Because if there’s an excuse to make a dip… we’re taking it!

And this chicken enchilada dip with cream cheese and salsa verde? It’s everything you love about the classic dish in pure snackable form. No assembly line. No rolling. Just mix, bake, and get to dipping.

INGREDIENT NOTES

• Cooked Chicken: Rotisserie chicken is perfect here. Even leftovers! You’ll want it shredded, not chopped.
  
• White Beans: These add creaminess and body without stealing the spotlight. Pinto or black beans also work in a pinch.
  
• Corn Kernels: For little pops of juicy sweetness. Grab fire-roasted corn for loads of depth and smokiness.
  
• Salsa Verde/Green Enchilada Sauce: Use one you already love or make our homemade version. It sets the tone for this chicken enchilada dip recipe.
  
• Mexican Seasoning Blend: Not to be confused with chili powder!
  
• Cream Cheese: Needs to be softened so it blends smoothly. Don’t skip that step.
  
• Shredded Cheese: Monterey Jack for melt and Pepper Jack for attitude.

VARIATIONS 

Spicy: Add diced jalapeños or use hot salsa verde.

Beef or Turkey: Swap shredded chicken for cooked ground meat.

Pork: Shredded pork roast or carnitas work beautifully here.

Extra Rich: Use Mexican crema instead of sour cream.

Veggie-Heavy: Add sautéed onions or bell peppers.

Time Saver: Grab a pre-shredded Mexican blend of cheeses.

SERVING SUGGESTIONS 

• Choose sturdy tortilla chips for dipping… thin ones will simply give up.
  
• Add a crisp green salad on the side to balance things out.
  
• Spoon chicken enchilada dip into warm tortillas for a quick dinner.
  
• Pair with smoked jalapeño poppers (also good for dipping!) or street corn pasta salad.
  
• Have a pitcher of margaritas ready for game day crowds.
  

CHICKEN ENCHILADA DIP RECIPE FAQ 

This recipe for chicken enchilada dip works because everything is balanced before it ever hits the oven. 

Cream cheese and sour cream coat the chicken and beans, which keeps them from drying out. The salsa verde brings acidity, not just heat, and that’s what keeps the dip from feeling flat or heavy. 

I’ve learned over the years that dips like this don’t need more cheese… they need contrast. And this one has that built right in, which is why people keep scooping instead of stopping after a few bites.

TOOLS NEEDED 

• Large Mixing Bowl: Everything goes in at the same time. Easy mixing.
  
• 12-inch Cast-Iron Skillet: Holds heat and looks great on the table.
  
• Cheese Grater: Trust me… fresh cheese is best.
  
• Spatula: For spreading and scooping.
  
• Oven: 400°F does the job quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Enchilada Dip

Make cheesy Chicken Enchilada Dip for a scoopable version of the Mexican classic. Perfect for game day, parties, or late night snacking.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 (about ½ to ¾ cup per serving)

Calories 391cal

Author Donna Elick

Ingredients

• 2 cups cooked shredded chicken
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 (15.25 ounce) can sweet corn or fire-roasted corn, drained
• 1 ½ cups shredded cheese divided (about 10 ounces total, Monterey Jack and Pepper Jack recommended)
• 1 ½ cups salsa verde or green enchilada sauce
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 4 ounce can diced green chiles
• 1 cup shredded cheese
• 2 teaspoons Mexican seasoning blend
• Cilantro or green onions for garnish
• Tortilla chips for serving

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Lightly grease a 12-inch cast-iron skillet or similar oven-safe baking dish.
• MIX DIP: In a large mixing bowl, add 2 cups cooked shredded chicken, 1 (15.5 ounce) can white beans, drained and rinsed, 1 (15.25 ounce) can sweet corn or fire-roasted corn, drained, 1 ½ cups shredded cheese, 1 ½ cups salsa verde or green enchilada sauce, 8 ounces cream cheese, softened, 1/2 cup sour cream, 1 4 ounce can diced green chiles, and 2 teaspoons Mexican seasoning blend. Stir until fully combined and creamy.
• ASSEMBLE: Transfer the mixture to the prepared skillet and spread into an even layer. Sprinkle the remaining 1 cup shredded cheese evenly over the top.
• BAKE: Bake for 20 to 25 minutes, until the cheese is melted and bubbly around the edges.
• SERVE: Remove from the oven and garnish with Cilantro or green onions. Serve warm with Tortilla chips.

Notes

Make-Ahead: Assemble the dip up to 2 days ahead. Cover tightly and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven until warmed through or microwave in short intervals.

Freezing: Freeze the unbaked dip in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, transfer to a skillet, and bake as directed.

Ingredient Notes: Cannellini beans work great, but navy, pinto, or black beans are also good options. Freshly shredded cheese melts the smoothest, but pre-shredded cheese will still work in a pinch. Mexican crema can be substituted for sour cream for extra richness.

Variations:
Add sautéed diced onions, bell peppers, or jalapeños for extra flavor. Swap shredded chicken for cooked ground chicken, turkey, beef, or shredded pork.

Nutrition

Serving: 1 | Calories: 391cal | Carbohydrates: 9g | Protein: 21g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 114mg | Sodium: 1376mg | Sugar: 7g | Fiber: 1g | Calcium: 294mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Enchilada Dip appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CREAM CHEESE AND SALSA DIP

• Three ingredients. Yes, that’s it!
  
• Comes together in minutes.
  
• Easy to make ahead for parties.
  
• Creamy with just enough zip.
  
• Works with chips, crackers, or veggies.

Cream Cheese Salsa Dip

This is the dip you make when you don’t want to think or measure. Or impress anyone with effort.

You spread. You spoon. You sprinkle. That’s the whole thing.

Inspired by our 4-layer pizza dip, this cream cheese salsa cheese dip bakes up hot and bubbly… with a Tex-Mex twist.

And once you stir it, everything turns into this creamy, scoopable situation that people hover over. No one asks what’s in it. They just keep dipping.

This is not fancy food… it’s reliable food. And sometimes that’s exactly what you need!

INGREDIENT NOTES

• Cream Cheese: Bricks are the way to go, not the stuff in a tub. And make sure it’s softened, or spreading it into the pan will be a pain. This is not the step to rush!
  
• Salsa: Use one you like on its own. Mild, medium, chunky… this is where the flavor lives. I love our lazy day blender salsa for this recipe.
  
• Monterey Jack: Melts smoothly (especially when freshly shredded) and doesn’t overpower the salsa cream cheese dip. A solid choice here.

VARIATIONS 

Spicy: Use hot salsa or add diced jalapeños between layers.

Heartier: Add black beans or corn before topping with shredded cheese.

Extra Cheesy: Sprinkle a little more Monterey Jack on top. Trust me, no one complains!

Smoky: Use fire-roasted salsa for deeper flavor.

Flavor Swap: Try mild cheddar for a bolder take, Pepper Jack for heat, or your favorite Mexican cheese blend.

Party Size: Double everything and use a larger dish.

Easy Snacking: Layer personal-size portions into ramekins so no one has to share.

SERVING SUGGESTIONS 

• Scoop up cream cheese and salsa dip with tortilla chips or sturdy crackers.
  
• Pair with bell pepper and cucumber slices for balance.
  
• Serve crispy sheet pan tacos or quesadillas.
  
• Put out salsa cream cheese dip next to wings or sliders and watch it disappear.
  

CREAMY SALSA DIP CREAM CHEESE FAQ 

Cream cheese dips work because fat carries flavor. That’s the secret. The salsa doesn’t get lost… it softens and spreads through the cream cheese as it heats, and then the cheese on top locks everything together. 

I’ve made versions of this cream cheese salsa cheese dip for decades, and the mistake people make is overcomplicating it.

You don’t need extra seasoning. You don’t need fancy cheese blends. Let the ingredients do their job. 

Trust me, when a recipe works this well… it’s best to leave it alone!

TOOLS NEEDED 

• Small Baking Dish: Something shallow works best for even heat.
  
• Cheese Grater: Fresh shreds melt (and taste) better!
  
• Spatula or Spoon: For spreading and layering.
  
• Oven: No tricks. Just bake it.
  
• Broiler (Optional): If you like a little color on top.

Enjoy!

With love, from our simple kitchen to yours.

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Cream Cheese Salsa Dip

This 3-ingredient Cream Cheese Salsa Dip disappears faster than you can make another batch! Easy, flavorful, and party (or snack time) ready.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 323cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese, softened
• 1 cup salsa
• 4 ounces Monterey Jack cheese shredded (about 1 cup)

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Lightly grease a small oven-safe baking dish.
• LAYER CREAM CHEESE: Spread 8 ounces cream cheese, softened evenly across the bottom of the prepared dish.
• ADD SALSA: Spoon 1 cup salsa over the cream cheese and spread it into an even layer, covering the surface completely.
• TOP WITH CHEESE: Sprinkle 4 ounces Monterey Jack cheese evenly over the salsa.
• BAKE: Place the dish in the oven and bake for 15 to 20 minutes, until the cheese is fully melted and bubbly around the edges.
• STIR AND SERVE: Remove from the oven and gently stir to slightly blend the layers. Serve warm.

Notes

Make-Ahead: Assemble the dip up to 24 hours ahead. Cover and refrigerate, then bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals or in a 350°F oven until warmed through.

Add-Ins: For extra flavor, layer in diced jalapeños, black beans, or corn between the salsa and cheese.

Baking Tip: For a lightly browned top, broil for 1 to 2 minutes at the end, watching closely.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 8g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 775mg | Sugar: 5g | Fiber: 1g | Calcium: 285mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cream Cheese Salsa Dip appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR BLT DIP

• Ready in 5 minutes… no fancy tools needed.
  
• Creamy, smoky, tangy, crunchy, and ultra fresh!
  
• A crowd-pleasing classic.
  
• Pairs well with soups, salads, and game-day snacks.

BLT Dip

I love how this dip brings all the “BLT magic” into one bowl. It tastes like your favorite diner sandwich, only creamier and way more fun to share! 

The bacon gives it that warm, smoky bite, the tomatoes add juicy freshness, and the ranch ties everything together. 

It takes just a minute to mix up, which makes it perfect for last-minute guests or when you need something delicious without fuss. Every time I serve this BLT dip, someone asks for the recipe.

Feeding a crowd? Make a double batch or whip up a quick pasta salad with the same flavors!

Looking for a cozy, comforting dip that’s perfect for parties? My Chicken Enchilada Dip somehow feels like dinner pretending to be a dip.

INGREDIENT NOTES

• Cream Cheese: Light cream cheese or neufchâtel cheese works perfectly if you want to reduce calories, but full-fat cream cheese tastes best in my opinion.
  
  Be sure to soften it first for the smoothest, easiest mixing.
  
• Sour Cream: Same here… whole-fat sour cream tastes better, but the light version blends just the same and keeps the BLT dip creamy. Plain Greek yogurt works too.
  
• Ranch Dressing: This recipe is all about quick and easy, so grab a bottle of your favorite from the store. Thicker, refrigerated versions will add to the creamy texture.
  
• Bacon: Packaged bacon crumbles are a great shortcut and taste close to freshly cooked bacon. You can certainly use precooked bacon and chop it up instead of bacon crumbles.
  
• Lettuce: Use crisp lettuce for the best texture, and add it right before serving to keep it from wilting. Iceberg or Romaine are my top picks.
  
• Roma Tomato: These are best because they’re less watery. Remove seeds before chopping and blot them dry before topping.
  
• Crackers: Since this dip is dense and hearty, grab sturdy crackers, pretzel chips, or thick-cut veggies for serving.

VARIATIONS 

Extra Cheesy: Stir in ¼ cup shredded cheddar or Colby Jack.

Spicy BLT Dip: Mix in ½ teaspoon crushed red pepper flakes or some diced jalapeños.

Add Avocado: Fold in ½ cup diced avocado just before serving.

Green Onion Garnish: Sprinkle 2 tablespoons chopped green onion on top.

Low-Carb Option: Enjoy with cucumber slices or bell pepper strips instead of crackers.

Appetizer Bites: Spoon some of the creamy base into tortilla chip scoops before adding the veggie toppings. 

SERVING SUGGESTIONS

• Serve with a platter of fresh veggies, soft pretzel bites, or kettle-style potato chips for easy snacking.
  
• Add to a game-day spread with crockpot chicken wings, pull apart pizza bread, or loaded potato skins.
  
• Pair this BLT dip recipe with lighter sides like cucumber salad or sweet corn and tomato salad for summertime gatherings.
  

BLT DIP RECIPE FAQ 

Through plenty of testing, I found the key to a perfect BLT dip with cream cheese is texture balance. The base needs to be smooth enough for dipping but thick enough to hold all the toppings. 

Folding the bacon into the base ensures smoky flavor in every bite, while keeping some pieces on top maintains that BLT crunch. 

Also, fresh toppings should be added right before serving to keep the colors bright and the lettuce crisp.

TOOLS NEEDED

• Medium Mixing Bowl: To mix the creamy base.
  
• Silicone Spatula: For stirring BLT dip with cream cheese into a smooth texture.
  
• Cutting Board & Chef’s Knife: Essential for chopping the bacon and veggies.
  
• Measuring Cups and Spoons: Precise measuring = balanced flavor.
  
• Serving Dish: Any shallow bowl or dish works for maximum scoopability.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dip Recipes

Easy Pizza Dip in the Air Fryer Recipe

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Best Ever Smoked Queso Dip (Pellet Smoker Recipe)

Shrimp Dip with Cream Cheese (Best Easy Recipe)

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BLT Dip

BLT Dip combines your favorite sandwich flavors into a cool and creamy party dip, and disappears faster than you can make a second batch!

Course Appetizer

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 9 makes about 9 ounces

Calories 154cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese softened
• 1/4 cup sour cream
• 1/4 cup ranch dressing
• 1/4 cup bacon crumbles divided
• 1/4 cup chopped lettuce
• 1/4 cup diced roma tomato (1 small tomato) seeds removed and diced
• 1/4 cup bacon crumbles
• 2 tablespoons sliced green onion optional
• Crackers for serving

Instructions

• MIX BASE: In a medium bowl, add 8 ounces cream cheese, 1/4 cup sour cream, and 1/4 cup ranch dressing. Stir until smooth and creamy.
• ADD BACON: Fold in 1/4 cup bacon crumbles and mix until combined.
• ASSEMBLE: Transfer the dip to a serving dish. Top with 1/4 cup chopped lettuce, 1/4 cup diced roma tomato (1 small tomato), the remaining 1/4 cup bacon crumbles, and 2 tablespoons sliced green onion.
• SERVE: Serve immediately with sturdy crackers for dipping.

Notes

Light Swap: Light cream cheese or neufchâtel cheese and light sour cream work perfectly in this dip.

Bacon Shortcut: Cook your own bacon or use packaged bacon pieces. They are great to keep on hand for salads and omelets.

Texture Tip: Choose a sturdy cracker because this dip is thick and creamy.

Make-Ahead: Prepare up to 24 hours ahead. Store covered in the refrigerator.

Storage: Refrigerate leftovers for up to 5 days. Stir before serving again.

Nutrition

Serving: 1 | Calories: 154cal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 330mg | Sugar: 2g | Fiber: 0.1g | Calcium: 35mg | Iron: 0.1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post BLT Dip appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE APPLEBEES SPINACH DIP

• Ready in just 30 minutes.
  
• Melty, gooey cheese with a golden crust.
  
• Party-perfect appetizer that everyone devours.
  
• Tastes even better than the restaurant version.

Applebee’s Spinach Artichoke Dip Recipe

Is it even possible to walk into Applebee’s and not order the spinach artichoke dip? It’s practically the law. Don’t even get me started on the wonton tacos or crispy cheese bites either…

But honestly, after cracking the code, I don’t even need to go anymore. This copycat version is just as good (if not better) than Applebee’s spinach artichoke dip.

It’s creamy, it’s dreamy, and it’s so lick-the-bowl good you’ll wonder why you ever paid restaurant prices.

Whether you scoop it with tortilla chips, bread, or just a spoon (no judgment here), this dip always earns “clean plate club” status. Am I right?

If you love how addicting this dip is, don’t miss my BLT Dip recipe! It’s rich, tangy, and irresistible to crowds!

And don’t miss my brand-new Cream Cheese Salsa Dip! It’s warm, creamy, and just a little bit dangerous!

If you love a warm, cheesy dip for entertaining, our Baked Ricotta with Sun Dried Tomatoes is an elegant Italian twist that’s just as easy and even more impressive.

INGREDIENT NOTES

• Spinach: Fresh spinach wilts quickly and blends into the cheese beautifully. Frozen spinach works too… just squeeze it bone dry so your dip isn’t watery.
  
• Artichoke Hearts: Use canned, jarred, or frozen, but make sure they’re well-drained and chopped for even distribution.
  
• Cheeses: A blend of cream cheese, mozzarella, parmesan, and Romano gives this Applebees spinach dip its signature gooey, tangy richness. Freshly grated cheese melts best.
  
• Sour Cream: Adds tang and creaminess. Full-fat works best for texture.
  
• Butter, Onion & Garlic: These aromatics build a savory flavor base that keeps the dip from tasting flat.

VARIATIONS

Spicy Kick: Stir in diced jalapeños or a dash of crushed red pepper flakes.

Bacon Lover’s: Fold in ½ cup crispy bacon bits before baking.

Tex-Mex Twist: Add ½ cup shredded Pepper Jack cheese and top with sliced green onions.

Extra Veggies: Mix in roasted red peppers or chopped sun-dried tomatoes for color and flavor.

SERVING SUGGESTIONS

• With Tortilla Chips: Classic and crunchy. Make them yourself to go all out!
  
• Veggie Dippers: Bell pepper strips, carrots, or celery are perfect for scooping.
  
• Pair with Bread: Try crostini or my no-knead roasted garlic bread for dunking.
  
• Elevated Dishes: Spread Applebee’s spinach dip on flatbread, use it to stuff mushrooms, or combine it with shredded chicken for gooey grilled cheese sandwiches.
  
• Beverage Pairing: A chilled Chardonnay or a crisp Gin Fizz balances the creamy richness.
  
• Party Platter: Serve alongside cheesy beef enchilada dip for a game-day spread.

APPLEBEE’S SPINACH ARTICHOKE DIP RECIPE FAQ

I’ve tested more spinach artichoke dips than I can count: restaurant versions, store-bought tubs, and plenty of copycat attempts.

What I’ve learned is that balance is everything. Too much spinach and it tastes grassy, too much artichoke and it gets briny, too much cream cheese and it’s heavy.

The sweet spot is a silky blend of cheeses that stretch and bubble just right, with spinach and artichoke woven in for texture and flavor.

Cooking the aromatics low and slow first is the game-changer… it builds depth that shortcuts can’t touch.

That’s the science of layering flavor, and it’s why this copycat Applebee’s spinach artichoke dip recipe always beats the restaurant dip at my table.

TOOLS NEEDED

• Large Skillet: For sautéing onion, garlic, and spinach.
  
• Mixing Bowl: To combine cheeses and artichokes.
  
• 5-Inch Round Baking Dish (or Pie Plate): For baking.
  
• Wooden Spoon or Spatula: For stirring and folding.
  
• Foil: To cover the dip while baking and prevent over-browning.

Enjoy!

With love, from our simple kitchen to yours.

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More Dip Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Make this Applebee’s Spinach Artichoke Dip Recipe with fresh ingredients in just 30 minutes. Creamy, cheesy, and loaded with flavor!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Calories 200cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic finely minced (2 teaspoons)
• 1/2 small onion yellow onion finely chopped (about ¼ cup)
• 4 heaping cups fresh spinach or substitute frozen, see notes
• 8 ounces cream cheese softened
• 4 ounces mozzarella cheese shredded (1 cup)
• 2 ounces parmesan cheese grated (½ cup), divided
• 2 ounces Romano cheese grated (½ cup), divided
• 1/3 cup sour cream
• 14- ounce can artichoke hearts quartered, drained, and chopped

Instructions

• Preheat the Oven and Prepare Dish: Preheat oven to 350°F. Lightly grease a 5-inch round deep dish casserole, pie plate, or similar baking dish.
• Cook Aromatics: In a large skillet over medium-low heat, melt 2 tablespoons unsalted butter. Add 1/2 small onion yellow onion and 2 cloves garlic. Sauté for 8–10 minutes, stirring occasionally, until onion is soft and golden. Keep heat low so garlic doesn’t burn.
• Add Spinach: Stir in 4 heaping cups fresh spinach. Cook for 2–3 minutes, stirring occasionally, until wilted. If using frozen spinach, skip this step and add thawed, drained spinach directly to the cheese mixture.
• Mix Cheese Base: In a medium mixing bowl, stir together 8 ounces cream cheese, 4 ounces mozzarella cheese, 2 ounces parmesan cheese, 2 ounces Romano cheese, 1/3 cup sour cream, and 14- ounce can artichoke hearts until well combined.
• Combine: Fold the spinach mixture into the cream cheese mixture until evenly distributed.
• Bake: Transfer mixture to prepared dish. Cover with foil and bake for 25–30 minutes, or until hot and bubbly throughout.
• Finish: Remove foil, sprinkle with remaining parmesan and Romano cheeses, and broil for 1–2 minutes until golden brown.
• Serve: Garnish with fresh parsley if desired. Serve hot with tortilla chips, crusty bread, or veggie dippers.

Notes

Make-Ahead Tips: Assemble the dip up to 24 hours ahead. Cover tightly and refrigerate. Bake just before serving, adding 5 extra minutes to the bake time.

Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days.

Reheating: Microwave in 30-second bursts, stirring between each, or bake at 325°F until warmed through.

Freezing: Freeze baked or unbaked dip in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then bake until heated through. Texture may be slightly looser after freezing.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 456mg | Sugar: 2g | Fiber: 1g | Calcium: 187mg | Iron: 1mg

Originally published November 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Applebee’s Spinach Artichoke Dip (Copycat Recipe) appeared first on The Slow Roasted Italian.

I literally dream about this cheesy pizza dip. Not only do I love it, but it’s a crowd pleaser with anyone who tries it.

I’ve made this hot pizza dip recipe for parties, movie night, and as an easy appetizer. Easy recipes never disappoint, and it’s a family favorite in my house for a reason! 

The next time you’re craving pizza, keep this cheesy dip recipe card handy.

Great recipes like this are easy to whip up on a whim, and you can literally eat this hot dip with baguette slices, pita chips, tortilla chips, bagel chips, French bread, or on top of your favorite cracker.

The options are endless! For the full recipe, scroll to the recipe card below – now is the perfect time to make this pepperoni pizza dip! 

Pizza Dip

Warm cheese dips are always a favorite, so why not add a pizza night twist? 

With a few simple seasonings and plenty of pepperoni, you’ve got a savory snack to rival your favorite delivery.

Enjoy this air fryer pizza dip for a quick snack, easy dinner, or game day appetizer. You can also throw it together for a potluck or backyard barbecue!

If you don’t have an air fryer, I have another recipe for pizza dip that can be made in the oven and served family-style. It features four layers of gooey cheese, marinara, and all your favorite toppings.

Or, try this skillet version that’s topped with a ring of garlic bread bites for dipping! Both are ready in about 30 minutes with very little prep.

Ingredient Notes and Substitutions

• Cheese – There are 3 different kinds in this pizza dip recipe, and you’ll need all of them for the best flavor and melt! 
  
  Soften the cream cheese on the counter before getting started, then shred the mozzarella cheese and Colby Jack fresh. Bagged shreds don’t melt (or taste) quite the same.
  
• Mayonnaise & Sour Cream – A dynamic duo that adds tangy flavor and ultra-creamy texture to this pizza dip. If you prefer no mayo, substitute with more sour cream or plain Greek yogurt instead.
  
• Seasonings – Minced garlic, onion powder, and Italian seasoning add that signature Italian flavor, and you should always salt and pepper to taste.
  
  In a pinch, swap in garlic powder for the fresh garlic and use your choice of basil, oregano, and parsley (or all 3) in place of the Italian seasoning.
  
• Pepperoni – Use your favorite! Even mini pepperoni (sometimes found with the salad toppings) would be fun.

Flavor Variations

Add some mushrooms, olives, or bell peppers to this easy pizza dip, but be sure to chop everything small enough to blend in with the other ingredients.

Crumbled bacon or Italian sausage would also be delicious. Or, leave out the meat entirely for a vegetarian version!

You can also add some of my 5-minute pasta sauce (or any red sauce) for even more pizza flavor — either in the bottom of the ramekin or between the cheese and pepperoni layers.

Tips and Tricks to Make This Recipe for Pizza Dip

• Be careful with watery ingredients.

If you decide to swap the pepperoni for things like mushrooms or pineapple, be sure to cook and/or drain those really well before adding them to your dip.

• Get ahead on party prep.

You can easily make this pizza dip recipe ahead of time — up to 48 hours before, in fact!

Mix together the cheesy base, then transfer it to an airtight container and store it in the fridge. 

About 30 minutes before baking, divide the mixture into the ramekins and let them warm on the counter.

Then, top with pepperoni and air fry as directed!

You can also double or triple the recipe as needed, then divide and cook in batches, making the whole process a lot smoother.

• Serve immediately — and carefully! 

Since the cheese will form a crust as it cools, air fryer pizza dip is best enjoyed piping hot. 

The containers will be hot to the touch, so use an oven mitt, tongs, or a spatula to carefully lift them out of the basket.

And if you still end up with that top layer crust by the time you eat, it’s perfectly safe to eat. Just cut it into pieces for everyone to nibble on.

Prep Ahead

• Soften cream cheese
• Grate mozzarella and Colby Jack

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Large Bowl with Hand Mixer for whipping the cheese layer.
• Ramekins – The perfect size for making individual servings of this easy pizza dip!

Storing and Reheating Easy Pizza Dip

If you don’t gobble it all up in one sitting, you can keep leftover pizza dip in the refrigerator in an airtight container for 2 to 3 days.

Let pizza dip cool before storing, but I would toss it if it has been sitting out for more than 90 minutes just to be safe.

Pizza Dip Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dip Recipes

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Shrimp Dip with Cream Cheese (Best Easy Recipe)

Baked Cheesy Lasagna Dip (30 Minutes Recipe)

Best Ever Smoked Queso Dip (Pellet Smoker Recipe)

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Easy Pizza Dip in the Air Fryer Recipe

Cheesy Pizza Dip is ready in under 20 minutes and perfect for game day snacking, weeknight meals, or feeding hordes of hungry teens.

Course Main

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 6 – 8

Calories 486cal

Author Donna Elick

Ingredients

• 8 ounce package cream cheese room temperature
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 teaspoons dried Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded mozzarella cheese divided
• 1 cup Colby Jack cheese divided
• 25 slices pepperoni

For dipping

• Corn Chips
• Vegetables carrots, celery,..
• Crackers

Instructions

• Butter 3 ramekins and set aside.
• In a large mixing bowl, with a hand mixer, whip the cream cheese until nice and fluffy, about 1 minute.
• Add mayonnaise, sour cream and spices (Italian seasoning, minced garlic, onion powder, salt, pepper. Mix until you have a nice and well combine mixture.
• Add 3/4 cup of shredded mozzarella and 3/4 cup of Colby Jack. Mix until all combined.
• Evenly divide the mixture into the 3 ramekins.
• Sprinkle evenly all 3 ramekins with the remaining cheese, ¼ cup of each cheese
• Add pepperoni slices on top of the cheese.
• Air Fry at 400°F for 6 to 8 minutes or until cheese is nice and melted on top
• Serve immediately as the cheese will form a crust as it cools off.

Nutrition

Serving: 1 | Calories: 486cal | Carbohydrates: 5g | Protein: 14g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 819mg | Sugar: 3g | Fiber: 1g | Calcium: 317mg | Iron: 1mg

Originally published August 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pizza Dip in the Air Fryer Recipe appeared first on The Slow Roasted Italian.

There’s nothing quite like the flavor of this cheddar cheese fondue recipe.  The melty cheese pairs so well with crusty bread. 

While there is a mild beer flavor, you really don’t even notice! 

It’s like chocolate fondue but with beer. I think that this makes a delicious appetizer and is super fun to share. 

I’ll add some hard pretzels, sourdough bread, sliced green apples, and some other fun dipping foods to a plate. 

You could also use soft pretzel bites, fried green beans, and more! Don’t forget that fresh veggies like broccoli florets and even cherry tomatoes are good to dip into this delicious cheese dip, too! 

This makes for a savory dip option that is great for a holiday party. 

I’ve also found that this recipe is fun for date nights, and one of my favorite things to share with family and friends. 

Not only is it a great recipe that is easy and simple to do, but it’s the perfect appetizer for game days s well! 

And yes, if you want to make this delicious recipe a bit spicy, add some hot pepper sauce to your serving. 

I’m all for taking new recipes and making them unique for my own tastebuds – it’s all part of the fun! 

Beer Cheese Fondue

The crisp, mellow flavor of your favorite lager provides the perfect base for melting three different kinds of cheese. 

Add in some mustard, Worcestershire, and a variety of spices to create one irresistible cheddar cheese fondue dip!

If you enjoy the delicious combination of beer and cheese, you’ll love the similar flavor found in these mac and cheese and chicken soup recipes.

This Melting Pot cheese fondue recipe is perfect for a cozy meal or as a fun alternative to serve for family gatherings. 

You could even enjoy it while watching the game! Pair it with some Spicy Queso Blanco or any of my other easy game day recipes.

Ingredient Notes

• Beer – Stick with a lager or pale ale. I used Sam Adams Boston lager for this beer cheese fondue recipe. You can technically use any kind of beer, but I recommend these. 
  
  The same beer cheese combo in this fondue is also what makes our Bacon Stuffing Casserole irresistible!
  
• Worcestershire sauce – A little goes a long way, so you may want to measure this first. A dash is equal to about 1/8 teaspoon. If you like less salt, use a low sodium version instead.
  
• Heavy cream – Half and half can be used instead, but it may result in a thinner consistency. For the best results, stick with heavy cream for this easy recipe. 

How To Make Beer Cheese Fondue

This Melting Pot cheese fondue recipe is actually quite simple to make at home. 

Plus, it’s much cheaper than going to a fancy restaurant, and you can stay in your comfy clothes!

1. Prep the cheese. Grate each block of cheese into a large bowl, then toss with flour to coat.
   
2. Heat the base. Simmer the beer with the mustard, Worcestershire sauce, and seasonings. Slowly add in the heavy cream and heat for a few more minutes.
   
3. Melt in the cheese. Add a handful at a time, stirring constantly, until everything is melted and smooth.

Melting Pot Cheese Fondue Recipe Tips

• Shred the cheese yourself.

This is CRUCIAL to getting a silky smooth beer cheese fondue. Pre-shredded cheese contains a preservative to keep it from clumping together in the bag. 

As a result, this additive prevents the cheese from melting properly, which is the whole point of this cheddar beer fondue dip!

• Use room temperature ingredients

If your beer is already in the fridge, that’s fine. It’ll just take a little longer to come to a simmer in the pot. 

However, using room temperature cream is crucial for a creamy cheddar cheese fondue. 

When cold dairy is added to hot ingredients, it can curdle and create lumps in the sauce.

So, be sure to measure this out first and let it sit on the counter while you shred the cheese and cook the other ingredients.

Cheddar Fondue Recipe Storage And Reheating

Place leftover cheddar cheese fondue in an airtight container. Refrigerate for 2-3 days. 

Reheat this cheesy recipe in a large saucepan over low heat stirring frequently or in your electric fondue pot. 

NOTE: Avoid heating the cheddar beer fondue in a microwave, because it will separate. 

What to Serve with Beer Cheese Fondue

Choose foods that are longer and easy to grasp or won’t disintegrate when dipped. 

Smaller chunks of food are fine, too, but use fondue forks so they don’t get lost in the cheese.

Make sure any meat is either cured or precooked since the temperature of the fondue isn’t hot enough to cook anything. 

And while some vegetables are fine raw, many will taste even better when roasted first.

• Bread: soft pretzels, French or Sourdough slices, bagels, crackers
• Veggies: Broccoli, carrots, bell pepper, asparagus, cauliflower, Brussels sprouts
• Meat: hot dogs or sausage, ham, steak, chicken, shellfish
• Other ideas: tortilla chips, sliced apple or pear, French fries, pickles, pasta

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Beer Cheese Fondue Recipe (Easy Melting Pot Copycat)

Beer cheese fondue is a warm dipping sauce that’s velvety smooth and bursting with loads of flavor. Make it right at home in just 20 minutes!

Course Condiment

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 467cal

Author Donna Elick

Ingredients

• 1 cup smoked gouda freshly grated
• 1 cup gruyere cheese freshly grated
• 2 cups medium cheddar cheese freshly grated
• 1/4 cup all-purpose flour
• 1 cup Lager beer
• 1 teaspoon garlic minced (about 2 cloves)
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dijon mustard
• Dash Worcestershire sauce
• Dash nutmeg
• 1/3 cup heavy cream room temperature
• Salt and Pepper to taste
• Foods for dipping

Instructions

• In a large bowl, combine freshly grated cheeses and flour, tossing to coat. Set aside.
• Pour beer into a small saucepan or electric fondue pot. Bring to a simmer over medium heat. Add garlic, thyme, dijon mustard, worcestershire sauce and nutmeg. Stir and simmer for about 2 minutes.
• Slowly pour in heavy cream. Stir and heat for an additional 2-3 minutes.
• Remove from heat and stir in cheese mixture, adding small amounts at a time. Return to heat, on low or until all cheese has melted, stirring constantly.
• Add salt and pepper to taste. Serve immediately with your favorite foods for dipping!

Notes

If you do not have an electric fondue pot, this can be made in a small saucepan.

If you do not have fondue forks, skewers or toothpicks can be used.

One dash is equal to about ⅛ teaspoon.

It is best to buy blocks of cheese and grate it by hand. This makes cheese melt the best!

If you are starting with a cold beer, place your pot in the refrigerator for a few minutes before beginning.

If you are having a difficult time finding any specialty cheeses, this can be made with all cheddar, which is typically easiest to find. Gruyere is one of the most popular for melting. White cheddar and fontina cheeses are also nice in fondue.

Use caution when adding Worcestershire sauce. This tends to add a lot of salt, so only a very small amount is needed. You can also use a reduced sodium Worcestershire sauce if you like less salt.

It is a great idea to prepare all of your dipping foods ahead of time. Chop apples into bite size pieces, slice bread into small cubes, peel and cut carrots, etc.

What foods are good to dip in cheese fondue? Apples, pears, hard or soft pretzels, carrots, cauliflower, corn chips, sourdough bread

What kind of beer should I use? We used Sam Adams Boston Lager for this recipe

What happens if my cheese thickens? Return to low heat and slowly add in a small amount of cream, stirring until fondue melts and softens again.

Nutrition

Serving: 1 | Calories: 467cal | Carbohydrates: 8g | Protein: 26g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 736mg | Sugar: 1g | Fiber: 1g | Calcium: 777mg | Iron: 1mg

Originally published January 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Beer Cheese Fondue Recipe (Easy Melting Pot Copycat) appeared first on The Slow Roasted Italian.

All you need are a few simple ingredients to make this homemade nacho cheese sauce.

The next time that you have a craving, keep this perfect cheese sauce recipe handy. I’ve made it so many times, I can do it in my sleep! 

The best part about making this nacho cheese dip is that you can use it with so many different food items.

Soft pretzels or soft pretzel bites, french fries, crispy tortilla chips, steamed broccoli – all perfect for pairing with this smooth sauce. 

The recipe card below has all the details on how to make this homemade cheese sauce recipe – now is the perfect time to get started! 

Three Cheese Sauce

Don’t bother with large cans of gooey cheese when you can make a dreamy sauce from scratch. Plus, you’ll know exactly what’s in it.

The base for almost every cheesy pasta dish we make is this easy cheese sauce recipe, ready in 10 minutes!

But it’s not just for pasta — chips, veggies, and even breakfast favorites are all made better with a drizzle of this creamy cheese sauce.

If you prefer a little more heat, try beer cheese queso or my copycat recipe for Taco Bell nacho cheese.

To see us make this Velveeta cheese sauce recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Roux: All creamy sauce recipes start with a roux (pronounced ROO), including this easy cheese sauce recipe. 
  
  This is a fancy French cooking term for a thickener made with equal parts fat (usually butter) and an equal amount of flour.
  
  You basically make a flour mixture and milk mixture that creates a thicker, smooth texture for the cheese sauce. 
  
• Milk: You need to add liquid to the roux to create a pourable creamy sauce. In this case, the liquid is milk. 
  
  You can use any type you prefer, but using milk with a higher percentage of fat, like whole milk or half & half, will give you the best results.
  
• Cheeses: We use three types of cheese — Velveeta for the creamy base, plus Pepper Jack and cheddar for loads of extra flavor.
  
  If Pepper Jack is too spicy for your tastes, swap in another Jack cheese like Colby or Monterey Jack. I like the flavor of sharp cheddar cheese but any good cheeses will work. 

Tips & Tricks to Make My Easy Cheese Sauce Recipe

• Whisk the milk in slowly. 

If you add all of the milk to the roux at one time, the butter will not combine with the milk to thicken the sauce. 

As a result, the sauce will be thin, and you will notice butter floating on top of it.

• Incorporate the cheese a little at a time. 

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly and add it at the end of the cooking time.

• Use low heat. 

Always cook and reheat cheesy sauces over low and slow heat. This guarantees a smooth consistency and prevents it from developing a grainy texture.

• Grate your own cheese. 

Skip bagged cheese (pre-shredded cheese) because the anti-caking agents added to prevent clumping actually affect the texture of the sauce — and make it too thick! Grate a block of cheese for this easy recipe for the best flavor and texture. 

Prep Ahead

• Grate fresh cheese
• Chop Velveeta into cubes

Kitchen Tools You Will Need

• Large Saucepan – While this cheese sauce recipe only makes about 1 ½ cups of sauce, you’ll need plenty of room for whisking and melting cheese.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy fresh blocks to grate yourself.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. Guaranteed to make your sauce nice and smooth.

Storing and Reheating Creamy Cheese Sauce

While it’s best when served right away, you can store homemade cheese sauce in the refrigerator for up to 4 days. 

Allow it to cool first, and give it a good stir if a “skin” forms on top.

Reheat leftover cheese sauce in a saucepan on the stove. Keep it over low heat, never bringing it to a boil, and stir frequently to prevent it from becoming gritty.

Uses and Serving Suggestions

There’s no shortage of ways to use this Velveeta cheese sauce recipe. Here are some of our favorite ideas to get you started!

• Veggies – Drizzle cheese sauce over cauliflower, broccoli, carrots, or any other veggies. Picky eaters will gobble them up!
  
• Pasta – Use it to make macaroni and cheese, or serve it over any other type of pasta or noodles.
  
• Breakfast – Serve creamy cheese sauce over scrambled eggs or hashbrowns for breakfast or brunch.
  
• Loaded homemade fries – Cheese fries are the best! 
  
• Loaded baked potatoes – Top a smoked baked potato or air fryer baked potato with some of this creamy sauce, some crumbled crispy bacon, sour cream, and chives!
  
• Nachos – It really needs no explanation, but my favorite nachos ever combine pulled pork on crunchy tortilla chips with baked beans and this cheese sauce recipe! 
  
  Add a few jalapenos and a drizzle of barbecue sauce and you’ll be in heaven. Don’t forget to add the rest of your favorite toppings! 

Cheese Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Sauce Recipes

Homemade Honey Mustard Dipping Sauce Recipe + Video

Pomodoro Sauce (Simple Italian Tomato Sauce Recipe)

Big Mac Sauce McDonald’s Copycat Recipe

Recipe for Sweet and Sour Sauce + Video

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Easy Three Cheese Sauce Recipe (10-Minutes) + Video

This creamy Cheese Sauce is made with 3 kinds of cheese and is perfect on pasta, vegetables, or as a savory dip.

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 1/2 Cups

Calories 1380cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups whole milk
• 1/2 cup freshly shredded pepper Jack cheese
• 1/2 cup freshly shredded sharp cheddar cheese
• 8 ounces Velveeta cheese cut into chunks

Instructions

• In a small saucepan over medium heat, melt the butter. 
• Add the flour, salt and cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a minute will also brown the flour, adding a slight nuttiness to your cheese sauce.
• Add the milk, whisking constantly. Simmer until the sauce begins to steam, about 3 minutes. Decrease the heat to low. 
• Add the cheeses a handful at a time, whisking after each addition until the cheese melts into the sauce. Lift your whisk out of the sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding the cheese and whisking until all the cheese is melted into the sauce, and then stir the sauce until it’s well-combined.
• The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

Video

Notes

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.

Nutrition

Serving: 1 | Calories: 1380cal | Carbohydrates: 58g | Protein: 85g | Fat: 90g | Saturated Fat: 57g | Cholesterol: 291mg | Sodium: 5638mg | Sugar: 38g | Fiber: 1g | Calcium: 2559mg | Iron: 2mg

Originally published June 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Three Cheese Sauce Recipe (10-Minutes) + Video appeared first on The Slow Roasted Italian.

This creamy sauce is the perfect sauce for dipping, spreading, or drizzling! I’ve even used this as a honey mustard salad dressing before! 

The first time that you make this easy recipe, you’ll wonder where it’s been your whole life! 

I love the sweetness of honey paired with the kick of mustard flavor.

We always serve this honey mustard sauce recipe with chicken nuggets, fries, and all of our other favorite foods. It’s even good with fresh veggies! 

I think that the homemade version brings a tangy flavor that you don’t get anywhere else. And the best part? It’s a breeze to make this creamy dipping sauce!

Follow the printable recipe card below to get all the details! 

Honey Mustard Sauce

Nothing compares to the original Wendy’s honey mustard dipping sauce, but this recipe comes pretty darn close! 

Plus, you only need five ingredients that are probably already in your fridge and pantry.

Honey mustard dipping sauce is fantastic for chicken nuggets, fries, or even pigs in a blanket. 

I also like to use it when I make our version of Outback’s Alice Springs Chicken.

Looking for more dips and sauces you can make yourself? Try this buttermilk ranch, 5-minute marinara, or my famous recipe for Jack Daniels BBQ Sauce!

Honey Mustard Recipe Tips

• Let it sit overnight. While it’s perfectly fine to use your homemade honey mustard right away, the flavor is noticeably better the longer the ingredients have to meld together.
  
• Want a larger batch? Easily double or triple the amounts for parties or if you want to keep a jar of this honey mustard sauce on hand.
  
• Make it spicy. For a little extra heat, add a pinch of cayenne powder or a dash of your favorite hot sauce.

Serving Suggestions

Not only is this the best honey mustard for dipping sauce, but you can spread it on sandwiches and wraps as well!

Drizzle some over salads or a tray of roasted vegetables, and even use this homemade honey mustard as a glaze for a variety of grilled or roasted meats.

I promise that once you make this creamy homemade honey mustard sauce, you’re never going to want to buy it premade at the store again. 

You can literally make this is just a couple of minutes! This tasty sauce is literally liquid gold! 

Honey Mustard Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Homemade Condiments to Try

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Homemade Honey Mustard Dipping Sauce Recipe + Video

This Honey Mustard Sauce has the perfect balance of sweet and tangy flavors with a deliciously creamy texture.

Course Condiment

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 982cal

Author Donna Elick

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons raw honey
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1/2 tablespoon fresh lemon juice

Instructions

• Combine ingredients in a small bowl. Whisk until well combined.
• Allow to sit overnight in the refrigerator. You may use immediately, but the flavors meld overnight and become a fantastic creation!
• Serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 982cal | Carbohydrates: 55g | Protein: 3g | Fat: 85g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 1209mg | Sugar: 53g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published February 2013, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Honey Mustard Dipping Sauce Recipe + Video appeared first on The Slow Roasted Italian.

Recipe for Sweet and Sour Sauce

This sauce is a game-changer. The kind of sticky, tangy, sweet-and-zippy goodness you just want to dunk everything into. It’s the star of the show, not just some background drizzle.

And the best part? This sweet n sour sauce recipe is done in less time than it takes to scroll through takeout menus.

You’ll never go back to the store-bought bottle once you’ve tasted this. I mean… when the spoon starts going back in the pot before you’ve even served dinner, you know it’s a keeper!

I usually pair this quick sweet and sour sauce with meatballs or crispy pork, but you can use it for whatever strikes your fancy!

Mix it into a simple stir fry or brush it over grilled chops and shrimp skewers. It’s especially delicious with crab rangoons, potstickers, or my chicken spring rolls.

In fact, you can keep a jar of sweet & sour sauce in the refrigerator and spoon some over a bowl of fried rice for a quick and easy snack!

INGREDIENT NOTES

• Cornstarch + Cold Water: Combine to make a slurry, which thickens the sauce into that perfect, glossy consistency.
  
• Pineapple Juice: Adds natural sweetness and tropical depth. The kind in a can is perfect for this sweet n sour sauce recipe!
  
• Sugar: Use equal parts light brown sugar and granulated sugar for sweetness and a touch of caramelized flavor.
  
• Apple Cider Vinegar: Brings the bright tang that balances the sugar. Use rice vinegar or white vinegar if you’re out, plus a little extra sugar.
  
• Ketchup: Provides sweetness, acidity, and a smooth tomato base. Use a sugar-free version to tone down the sweetness.
  
• Soy Sauce: Just a touch adds umami and balances the sweetness. Opt for tamari or coconut aminos instead of soy sauce to make this recipe for sweet and sour sauce gluten-free.

VARIATIONS

Spicy Version: Add ½ teaspoon red pepper flakes or a squirt of sriracha.

Citrus Twist: Replace pineapple juice with orange juice for a different flavor profile.

Low Sugar: Cut both sugars in half for a lighter version. It’ll still be plenty tasty!

SWEET SOUR RECIPE SAUCE FAQ

Over the years, I’ve tested dozens of sweet and sour sauce recipes… and this one checks every box.

The balance of sugar to vinegar is everything. Too much acid and the sauce bites back. Too much sugar and it turns to syrup.

The key is in the emulsion: creating a stable blend of sugars, acids, and liquids, then thickening it with a slurry-based starch gel for that signature sheen.

Cooking the sugars first allows the mixture to dissolve fully before introducing the cornstarch.

And when the slurry hits the bubbling sauce, the starch molecules gelatinize, locking in the flavor and giving that restaurant-style thickness you can see and taste.

This sauce isn’t just a condiment, it’s a flavor-builder. And it’s designed to work hot or cold, as a glaze or a dip, and hold up in the fridge without separating.

That’s the kind of consistency I want in my kitchen… and I bet you do too!

TOOLS NEEDED

• Medium saucepan
  
• Small mixing bowl
  
• Measuring cups and spoons
  
• Whisk
  
• Airtight container or jar (for storage)

Enjoy!

With love, from our simple kitchen to yours. 

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Recipe for Sweet and Sour Sauce + Video

This Recipe for Sweet and Sour Sauce is ready in less than 15 minutes and better than any takeout. Dip and drizzle to your heart's content!

Course Condiment, Sauce

Cuisine American, Asian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 396cal

Author Donna Elick

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water
• 3/4 cup 6-ounces pineapple juice
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup 6-oz apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1/4 cup water

Instructions

• Make the Slurry: In a small bowl, whisk together the 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
• Combine the Sauce Base: In a medium saucepan over medium-high heat, combine 3/4 cup 6-ounces pineapple juice, 1/4 cup water, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 3/4 cup 6-oz apple cider vinegar, 1/2 cup ketchup, and 1 tablespoon soy sauce. Whisk until the sugars dissolve.
• Bring to a Boil: Bring the mixture to a boil and let it boil for 1 minute.
• Thicken the Sauce: Whisk in the cornstarch slurry. Continue whisking and cook for 3 to 5 minutes, or until the sauce is thickened and glossy.
• Cool and Store: Remove from heat and let cool slightly. Use immediately or transfer to a jar and refrigerate until ready to use.

Video

Notes

Make-Ahead Tips: This sauce stores beautifully! Make it up to 5 days in advance and refrigerate in a sealed jar or container.

Reheating Tips: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or pineapple juice if it becomes too thick.

Freezing Tips: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before using.

Sweetness Control: If you prefer your sauce more tangy than sweet, reduce the brown sugar by a couple tablespoons to taste.

Vinegar Tip: Apple cider vinegar adds great flavor, but white vinegar can be used in a pinch.

Nutrition

Serving: 1 | Calories: 396cal | Carbohydrates: 98g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Sodium: 718mg | Sugar: 84g | Fiber: 0.4g | Calcium: 52mg | Iron: 1mg

Originally published October 2012, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Recipe for Sweet and Sour Sauce + Video appeared first on The Slow Roasted Italian.