Knorr Spinach Dip – Traditional Classic Recipe

Sometimes simple is better. This Knorr Spinach dip is the traditional classic! One of the best dips ever, also good used as a spread for party sandwiches.

 

Cold and creamy, it’s so easy to make and tastes even better than you remember. You can throw it together in a flash for any party or last-minute guests.

A staple for any party or family treat. This spinach dip is the best!!!!

You can be fancy and serve it up in a bread bowl if you like. But that’s not necessary. It’s so good guests won’t mind eating it from a bowl!

When was the last time you had Knorr Spinach Dip?

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Knorr Spinach Dip
Prep Time
20 mins
Cook Time
0 mins
 

When was the last time you had Knorr Spinach Dip?

Course: Appetizer
Cuisine: American
Keyword: Knorr Spinach Dip
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 10 ounce package frozen spinach, thawed and drained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 1 ounce package Knorr vegetable soup mix
  • 1 8 ounce can water chestnuts, drained and chopped (optional)
  • 1/2 cup chopped onion
Instructions
  1. Thaw and drain the spinach. Squeeze the spinach with paper towels to remove excess water.
  2. Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving.

 

Enjoy!

Up Next:

Mustard Pickled Eggs

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Spicy Pickled Eggs Recipe – General Store Quality

This Spicy Pickled Eggs Recipe makes eggs that taste just like the eggs the general stores used to sell!

Pickling eggs is really easy. In fact the hardest thing is peeling the eggs. So if you can peel an egg you can pickle eggs!

My mother used to make these quite often (they tended to disappear) and there was almost always a big jar of them in the refrigerator.

I never had her recipe, and have been searching for years to find one that seemed to be closest to hers. This one is just perfect.

Mom also would use vegetable coloring and make some red and some green for Christmas – I have done this and it created a sensation!

These pickled eggs will keep in the refrigerator for weeks, in theory.

In reality, if you love pickled eggs as much as I do, these will disappear a lot quicker than that.

Spicy Pickled Eggs Recipe

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Spicy Pickled Eggs Recipe
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
In order to pickle eggs the peeled hard cooked eggs are covered with a vinegar solution including pickling spices, onions, garlic and hot pepper flakes. The eggs are then allowed to sit for a few days for the pickling process to take place.
Course: Appetizer
Servings: 12
Calories: 121 kcal
Ingredients
  • 12 hard-boiled eggs peeled
  • 1 large empty sterilized glass jar
  • 4 cups apple cider vinegar
  • 1 teaspoon salt
  • 2 medium onions chopped
  • 6 garlic cloves
  • 2 Jalapeno Peppers cut into slices
  • 2 teaspoons red pepper flakes
  • 1 ⁄3 cup sugar
  • 1 tablespoon pickling spices
Instructions
  1. Put the peeled hard boiled eggs and place in the large jar.
  2. Boil the remaining ingredients together for 5 minutes.
  3. Pour over the eggs in the jar. Cover; leave on counter overnight.
Recipe Notes

Add some beet juice or sliced beets to get a pretty color & another layer of flavor. For a different color, try adding turmeric. Will result in shades from green-yellow thru warm orange-yellow, depending on other spices.

Enjoy!

More Pickled Egg Recipes You Might Like:

Mama’s Best Pickled Eggs

Mustard Pickled Eggs

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Recipe based on one by wildheart
Photo by May I Have That Rec

Amish Onion Patties – Onions On Steroids!

These Amish Onion Patties are absolutely wonderful! And they are so easy to make. There you go. You must try this recipe and don’t change a thing – they’re perfect!

 

I’ve made all kinds of “patties” but never with just onions. Great recipe as we are all onion lovers in my family and actually the more the better!

What’s In Amish Onion Patties?

Just a few ingredients but HUGE on flavor! You’ve probably got everything on hand to make a batch right now!

They’re pretty much just flour, milk, with just a little cornmeal and sugar and LOTS of sweet onions. The taste and texture are a reminder of crunchy onion rings.

But they’re not onion rings. They’re onions on steroids. Really Kicked up!

They’re not nearly the trouble onion rings are either! Cooking the patties couldn’t be easier.

Just coat a hot cast iron skillet with a thin layer of oil and replenish between batches.

No need to deep-fry these like you would onion rings, they turn out great without all that extra fat!

I guarantee they are fabulous, I have been making them for years and everybody I’ve served them to loves them.

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Amish Onion Patties – Onions On Steroids!
These are a delicious and easy to make dish similar to onion rings. Great as an appetizer or side dish!
Course: Side Dish
Cuisine: American
Servings: 4
Ingredients
  • 3/4 cups flour
  • 1 tablespoon sugar
  • 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 1/2 cups onions finely chopped
Instructions
  1. Mix together the dry ingredients, then add the milk. This should make a fairly thick batter.
  2. Add the onions and mix thoroughly.
  3. Drop the batter by spoonsful into hot fat.
  4. When golden on one side (about 3-4 minutes), turn them and flatten them into patties.
  5. Fry until golden on the second side (about 3-4 minutes).
  6. Drain on paper towels or a cookie cooling rack. I prefer the rack so they retain their crunchiness!

 

I had to force myself to wait until the patties were cool enough to eat! Sooo good. Ya’ gotta try ’em!

Great for any occasion. Try some Amish Onion Patties.

Up Next:

Microwave Chunky Chicken Nachos

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Recipe based on one by Miss Annie
Photo by Ken U.

Olive Garden Toasted Ravioli Recipe

This Olive Garden Toasted Ravioli Recipe is made with packaged ravioli which makes this appetizer an easy go-to for a weeknight dinner.

 

Great for when friends drop by.

The Olive Garden originals are filled with beef, but cheese or spinach works just fine too!

These are just super easy to make and very easy going down. I’ll be making these often.

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Olive Garden Toasted Ravioli Recipe
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 

These are just super easy to make and very easy going down.

Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Toasted Ravioli
Servings: 4
Calories: 275 kcal
Ingredients
  • 6 -10 cups canola oil as required by fryer
  • 1 egg beaten
  • 1 cup milk
  • 1 cup progresso Italian style breadcrumbs
  • 12 beef ravioli premade (fresh, or if frozen, thawed)
  • 1 tablespoon grated Parmesan cheese
  • 1 ⁄2 cup marinara sauce warmed
Instructions
  1. Preheat the oil in your deep fryer to 325 degrees.
  2. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.
  3. Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.
  4. When the ravioli has rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the ravioli in batches so they aren't too crowded. Fry the breaded ravioli for 1-2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
  5. When all the raviolis are cooked, arrange them on a serving plate and sprinkle Parmesan cheese over the top.
  6. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.

Enjoy These Olive Garden Toasted Ravioli!

Up Next:

Paula Deen’s Southern Pimento Cheese

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Recipe based on one by Crafty Lady 13
Photo by Wildflour

Grilled Shrimp — Mmmm Delicious!

This Grilled Shrimp Recipe is a nice modernized version of the old classic shrimp cocktail. Simplicity at its best, so quick and easy, yet very yummy!

 

The shrimp turn out plump, juicy and delish. I added a little cayenne for some heat.

I love these shrimp and everybody that’s tried them loves them as well.

Watch ’em disappear!

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Grilled Shrimp -- Mmmmmm
Prep Time
15 mins
Cook Time
10 mins
Marinating Time
4 hrs
Total Time
4 hrs 25 mins
 

This Grilled Shrimp is the most elegant thing I've ever served at a backyard BBQ. It's the Perfect accompaniment for a big ole grilled ribeye steak!

Course: Appetizer
Cuisine: American
Servings: 4
Calories: 195 kcal
Ingredients
Ingredients
For the rub
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic salt
  • 1/2 tablespoon black pepper
  • 1 tablespoon Italian seasoning
  • 2 tablespoons brown sugar
For the shrimp
  • 2 tablespoons olive oil give or take
  • 2 lbs medium shrimp peeled and deveined (U-25s ( I buy them peeled and deveined)
Instructions
Directions
  1. In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to lightly coat the shrimp. The bag should look dark red. Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
  2. Light the grill and while it's heating place shrimp on skewers.
  3. When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please).
  4. Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
  5. Remove from skewers and serve hot. No dipping sauce required.
  6. This rub works well on chicken wings too!

 

Enjoy this grilled shrimp recipe!

Up Next:

Spicy Sausage Stuffed Mushrooms

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Recipe based on one by Steve_G
Photo by Delicious as it Looks

Microwave Chunky Chicken Nachos

These Microwave Chunky Chicken Nachos are simple enough for a snack and hearty enough for a whole meal. I love this easy recipe!

 

I was able to come home from work and put it together in like 10 minutes!!! The taste is excellent.

I love this microwave method, worked sooo well! Great way to use leftover chicken.

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Microwave Chunky Chicken Nachos
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
 

Microwave Chunky Chicken Nachos are quick and easy to make and are not only good as a snack but will make an entire weeknight meal!

Course: Appetizer
Cuisine: Mexican
Keyword: Microwave Chunky Chicken Nachos
Servings: 6
Calories: 295 kcal
Ingredients
Ingredients
  • 2 cups diced cooked chicken
  • 4 cups tortilla chips
  • 1 1/2 cups shredded taco cheese seasoned (or cheddar, divided)
  • 1/3 cup salsa
  • 1/4 cup pitted ripe sliced ripe olives
Instructions
Directions
  1. Arrange chips on a large microwavable platter.
  2. Top with 1 cup of cheese, chicken, salsa, olives and remaining cheese.
  3. Microwave on High 3 to 4 Minutes or until cheese is melted, turning platter halfway through cooking time.

 

Enjoy!

Up Next:

Spicy Sausage Stuffed Mushrooms

Recipe based on one by LAURIE
Photo by Ethan at Food.com

Chicken Wings With BBQ Sauce for the Crockpot!

This Chicken Wings With BBQ Sauce for the Crockpot is a great recipe that makes the cook look like a pro!

 

Who doesn’t love chicken wings? Cooked in the crockpot – super easy! You can vary it by using different barbecue sauce types.

I think this recipe would adapt fine to drumsticks. Or even cut-up whole fryers.

The secret is the broiler time. That browning makes all the difference.

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Chicken Wings With BBQ Sauce for the Crock Pot!
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
 

Chicken Wings With BBQ Sauce for the Crock Pot is a great appetizer for get togethers. Just serve straight from the crock pot!

Course: Appetizer
Cuisine: American
Keyword: Chicken Wings With BBQ Sauce For The Crock Pot
Servings: 6
Calories: 335 kcal
Ingredients
Ingredients
  • 3 lbs chicken wings about 14-16
  • 1 1/2 cups barbecue sauce
  • 1/4 cup honey
  • 2 teaspoons prepared mustard
  • 1 1/2 teaspoons Worcestershire sauce
Instructions
Directions
  1. Cut off and discard wing tips. Cut each wing at joint to make two sections.
  2. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 15-20 minutes, turning once. Transfer chicken to slow cooker.
  3. For sauce, combine bbq sauce, honey, mustard and worcestershire sauce, pour over chicken wings.
  4. Cover and cook on low for 3-4 hours or on high for 1 1/2- 2 hours.

 

Enjoy!

Up Next: 

Cherry Tomato & Corn Salad

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Recipe based on one by Shannon 24
Photo by lazyme

Paula Deen’s Southern Pimento Cheese

Paula Deen’s Southern Pimento Cheese! This recipe is IT! Paula is southern and this is her version of pimento and cheese.

I recently prepared another version of this recipe that included cream cheese and spices. It tasted weird.

Paula’s recipe is exactly what I recall pimento (minner) cheese being.

I served this at a gathering along side of celery sticks and it was gobbled up in minutes.

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Paula Deen's Southern Pimento Cheese
Prep Time
10 mins
Total Time
10 mins
 

Paula Deen's Southern Pimento Cheese is the real deal. This is most definitely THE southern recipe!

Course: Sandwiches
Cuisine: American
Keyword: Paula Deen's Ssouthern Pimento Cheese
Servings: 8
Calories: 180 kcal
Ingredients
  • 1 8 oz package shredded sharp cheddar cheese
  • 1 8 oz package shredded white cheddar cheese
  • 1 4 oz jar pimientos with juice, chopped
  • 1/2 cup mayonnaise
  • salt & pepper
Instructions
  1. Mix the shredded cheese together with the pimientos. Stir in the mayonnaise.
  2. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.
  3. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
  4. Serve with corn chips or bread.

Enjoy!

Up Next:

Cheese Cookies

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Recipe based on one by True Texas
Photo by nisea916

Simple Corn Relish – Easy & Delicious

Simple Corn Relish is an easy recipe that makes a very pretty dish to add to the table. (plus a very tasty one, too!) I use a mixture of white and yellow corn to add more visual interest.

 

Keeps very well in the fridge if you have leftovers. Nice for special or holiday dinners or as gifts. But I eat it year-round.

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Simple Corn Relish
Prep Time
15 mins
Cook Time
2 mins
Marinating Time
12 hrs
Total Time
12 hrs 17 mins
 

This Simple Corn Relish is simple to make and delicious. It can be served as an appetizer or as a side dish!

Course: Appetizer, Side Dish
Cuisine: American
Keyword: Simple Corn Relish
Servings: 8
Calories: 195 kcal
Ingredients
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon hot pepper sauce such as Tabasco or Texas Pete
  • 1 teaspoon whole celery seed
  • 1/2 teaspoon whole mustard seeds
  • 1 teaspoon salt
  • 2 12 oz cans whole kernel corn drained
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons finely chopped onions
  • 1 2 oz jar chopped pimiento drained
  • 3 tablespoons currants optional
Instructions
  1. Combine the vinegar through the salt in a medium saucepan. Bring to a boil and boil 2 minutes. Remove from heat and add corn thru currants.
  2. Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.

 

Enjoy!

Up Next: 

Oven Baked “Fried” Dill Pickles

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Recipe based on one by echo echo
Photo by Gaylaj

Best Mexican Cheese Corn Dip Ever

This Mexican Cheese Corn Dip has been a really big hit at my house. It’s easy to make and everyone will ask you for the recipe when you take it to parties or have one of you own.

 

I can’t ever escape a party without someone stopping me and asking how to make that “awesome” corn dish.

Great for a picnic or backyard BBQ too!!

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Best Mexican Cheese Corn Dip Ever
Prep Time
20 mins
Marinating Time
2 hrs
Total Time
2 hrs 20 mins
 

This Mexican Cheese Corn Dip is perfect for when friends drop by. Easy to make and delicious!

Course: Appetizer
Cuisine: Mexican
Keyword: Mexican Cheese Corn Dip
Servings: 6
Calories: 195 kcal
Ingredients
  • 3 11 oz cans mexicorn whole kernel corn drained
  • 2 cups shredded cheddar cheese
  • 1 7 oz can diced green chilies
  • 2/3 cup green onion chopped
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 3/4 cup mayonnaise
  • 1 8 oz container sour cream
Instructions
  1. In a medium to a large bowl, combine sour cream, mayonnaise, and cumin. Stir well.

  2. Add corn, cheese, chiles, black pepper, and onions to the sour cream mixture. Stir with a wooden spoon (are whatever you have) until all is combined.

  3. Cover and chill for 2 hours or overnight. (overnight is what I do, the seasonings are blended in better)

  4. Serve with warm tortilla chips.

 

Enjoy!

Up Next:

Mexican Fire Rice

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Recipe based on one by Marsha D.
Photo by Kozmic Blues