Best Appetizer Recipes | What Molly Made

Viral Lazy Kebab Rolls

Molly Thompson — Thu, 26 Mar 2026 17:18:48 +0000

This is one of those recipes I kept seeing everywhere and finally had to try. And it completely lived up to the hype.

You press the ground meat onto a tortilla, roll it up, slice it into spirals, and thread it onto skewers.

They come out with golden edges, juicy centers, and those layered pinwheels that look way more impressive than the effort it takes.

And once you make them, you definitely get why the internet latched onto it.

What Are Viral Kebab Rolls (and Why Is Everyone Making Them?)

Viral kebab rolls are a shortcut version of traditional kebabs that started trending because they’re easier, faster, and look super fun and impressive (because they are)

Instead of shaping meat onto skewers, you:

Press the meat onto a tortilla
Roll it up
Slice it into pinwheels
Then skewer and bake

The result is:

Evenly cooked meat
More surface area for crispy edges on every piece
A handheld, shareable version of kebabs

I’ve made my own version of several viral recipes, including the feta eggs, cottage cheese queso, and the la scala chopped salad. They’re all worth the hype!

Why This Viral Technique Works So Well

It’s not just a trend. There’s a reason this method works.

Pressing the meat thin onto the tortilla means it cooks quickly and evenly, so you don’t end up with dry edges and undercooked centers.

Then when you slice and skewer it, you create more surface area, which gives you those golden, slightly crispy edges all the way around.

It’s easier than traditional kebabs, and the texture is top tier.

Ingredients You Need (and Easy Swaps)

This is part of why it’s so popular. The ingredient list is simple and flexible.

For the kebab rolls

Ground chicken: ground turkey or ground beef also works.
Spices: Paprika, Garlic powder, and Kosher salt
Hot honey for drizzling
Burrito-sized tortillas

For the tzatziki

Plain Greek yogurt
Shredded dill pickles (or cucumber for a more classic version)
Fresh dill
Garlic
Lemon juice
Salt

If you like these flavors, you’d also love these sheet pan chicken gyros and easy greek chicken meatballs.

How to Make Viral Lazy Kebab Rolls

Step 1. Season the chicken: Add the cubed chicken to a large baking dish. Drizzle with olive oil and toss with Italian seasoning, lemon zest, grated garlic, kosher salt, black pepper, and cornstarch until evenly coated.

Step 2. Press onto tortillas: Divide the mixture and press it into a thin, even layer across each tortilla. Use parchment on top if needed. Thin is key here.

Step 3. Roll tightly: Roll each tortilla into a tight log so the layers stay intact.

Step 4. Slice into pinwheels: Cut into thick rounds, about 1–1½ inches. You should see those spiral layers.

Step 5. Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them from unwrapping and helps them cook evenly.

Step 6. Bake until golden: Bake at 400°F for about 20 minutes, until the edges are golden and slightly crisp and the centers are fully cooked.

I’ve tested a lot of viral recipes, and this is one that will make our regular rotation!

The Pickle Tzatziki That Makes This

This sauce is what takes it from good to “wait…wow.” It’s creamy, tangy, a little garlicky, and the pickles add that sharp bite that balances everything out.

Just stir all of the ingredients together and let it sit while the kebabs bake so the flavors come together.

If you’re into sauces like this, you’ll love these chicken and feta burgers or balsamic flank steak with feta sauce.

Tips for Juicy, Crispy Kebab Rolls Every Time

Press the meat thin
This is the biggest thing. Thick layers won’t cook evenly.

Use parchment to help spread
It keeps things even and way less messy.

Skewer after slicing
This is the trick. It keeps everything intact and gives you those golden edges on every piece.

Look for visual cues

Light golden edges
Slight crisp on the tortilla
Centers that look just set

Let them rest briefly
They’ll hold together better and stay juicy.

How to Serve These

These are one of those meals that work for a lot of situations:

Serve on skewers for an easy dinner
Slice smaller for an appetizer or party food
Pair with something fresh like cucumber tomato avocado salad or brussel sprout caesar salad.

My kids love these because they feel fun, and I love them because they’re actually easy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

Microwave = softer, but still good

Oven or air fryer = best texture

FAQs

Is this the viral tortilla kebab recipe?

Yes, this is a version of the viral tortilla kebab method where you press meat onto a tortilla, roll, slice, and skewer before baking, with added flavor from hot honey and pickle tzatziki.

Can I use ground turkey or beef?

Yes. Turkey works great. Beef will be richer and may release more fat, so use a leaner ratio.

Do I have to use skewers?

They help hold the shape and give you even cooking, but you can bake them without if needed. I usually soak my skewers before baking/grilling, but tested these without and they worked great.

Can I make these ahead?

Yes. You can roll and slice them ahead, then skewer and bake when ready.

More Ground Chicken Recipes

Lazy Kebab Rolls

These viral lazy kebab rolls are made by pressing seasoned ground chicken onto tortillas, rolling, slicing into pinwheels, and skewering before baking until golden. They’re juicy on the inside, slightly crispy on the edges, and finished with hot honey and a creamy dill pickle tzatziki for the perfect balance.

Course Appetizer, Dinner

Cuisine American

Diet Diabetic

Keyword 30 minute meal, ground chicken, high protein

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 367kcal

Author Molly Thompson

Ingredients

Kebab Rolls

1 lb ground chicken
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
2 Tablespoons hot honey plus more for drizzling
6 tortillas gluten free if needed

Pickle Tzatziki

1 cup plain Greek yogurt
1/3 cup shredded dill pickles about 3 pickles or cucumber
1/4 cup chopped fresh dill
1 clove garlic minced or grated
1 Tablespoon lemon juice
1/2 teaspoon kosher salt

Instructions

Mix the chicken: In a large bowl, combine the ground chicken, paprika, garlic powder, salt, and hot honey. Mix until evenly combined.
1 lb ground chicken, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 2 Tablespoons hot honey
Press onto tortillas: Divide the mixture evenly between the tortillas. Press into a thin, even layer across each tortilla. Place parchment on top if needed to help spread it out.
6 tortillas
Roll tightly: Roll each tortilla into a tight log so the layers stay intact.
Slice into pinwheels: Cut into 1–1½ inch rounds. You should see spiral layers.
Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them secure and helps them cook evenly.
Bake: Arrange on a baking sheet and bake at 400°F for 20 minutes, until the edges are golden and the centers are fully cooked.
Make the tzatziki: While they bake, shred the pickle in a bowl and press the moisture out with paper towels. Mix it together with the Greek yogurt, dill, garlic, lemon juice, and salt. Taste and adjust salt or lemon as needed. Chill until ready to serve.
1 cup plain Greek yogurt, 1/3 cup shredded dill pickles
Finish and serve: Sprinkle the kebabs with a little extra salt and drizzle with hot honey. Serve warm with pickle tzatziki for dipping.

Notes

Lower Carb: Use Hero Tortillas that are higher in protein and fiber and lower in carbs.

Gluten-free or grain-free: swap the tortilla for a gluten-free version or use Siete tortillas for grain-free.

Nutrition

The post Viral Lazy Kebab Rolls appeared first on What Molly Made.

Pumpkin Whipped Feta Dip

Molly Thompson — Mon, 27 Oct 2025 17:52:14 +0000

This pumpkin whipped feta dip quickly became a fall favorite in our kitchen. Between my friends, my husband, and me, we tested several batches to find the perfect balance of cozy spice, subtle sweetness, and that salty, savory bite from the feta.

The result is a creamy, flavorful dip that feels both seasonal and sophisticated, but takes just minutes to make (just like cranberry whipped feta).

It’s definitely on my Thanksgiving menu this year, among a few other Thanksgiving appetizers like rosemary spiced nuts and baked brie with fig and caramelized onion.

The Trick to Getting Whipped Feta Ultra Creamy

The secret to silky whipped feta is moisture and patience. Start with feta from the brine (not pre-crumbled), add yogurt for creaminess, and blend longer than you think.

If it’s too thick, add ice water one tablespoon at a time. The shock helps it whip light and fluffy! I learned this while testing this cranberry whipped feta dip. You can put it in the fridge to let it firm back up!

Need more easy fall appetizers? Try prosciutto wrapped dates, sweet potato bites, or an easy fall charcuterie board.

What You’ll Need

Feta cheese: use block feta in brine for best texture
Pumpkin puree: not pie filling! Adds body and subtle sweetness.
Greek yogurt: loosens the dip and adds tang.
Maple syrup: balances the saltiness with fall flavor.
Pumpkin pie spice: ties it together with cozy fall spice.
Toppings: thyme, pecans, and a drizzle of hot honey for texture and contrast

Jump to Recipe

Step-by-Step: How to Make Pumpkin Whipped Feta

Welcome to my real life kitchen! I tested this pumpkin whipped feta dip a few different ways and landed on just the right amount of pumpkin, maple, and pumpkin pie spice that gives you all the fall flavor without leaning too sweet. It’s definitely still a savory appetizer!

Step 1. Blend the base: Add feta, pumpkin, 2 tablespoons yogurt, and maple syrup to a food processor. Blend on high until smooth, scraping down the sides. Add 1 Tbsp ice water at a time until it’s creamy if needed.

Step 2. Chill and serve: Refrigerate so it firms up then drizzle with hot honey and sprinkle with thyme and hot honey.

Toppings and Serving Ideas

Customize the flavors and toppings of the dip with these combos. Then serve with my favorite dippers!

For savory lovers: mix thyme, olive oil, and cracked pepper into the dip/
For more sweetness: swap the greek yogurt for cream cheese and top with candied pecans, honey, and a sprinkle of cinnamon.
For dipping: crusty french bread, crackers, veggies, or gluten-free crackers.

FAQs

Can I freeze whipped feta?

No I don’t recommend freezing whipped feta, it’s best served fresh. Instead, make it up to 3 days in advance and refrigerate until serving! Use leftover pumpkin feta on bagels, spread under roasted root veggies, or use it as a sandwich spread.

What kind of feta works best?

Always use block feta packed in brine. Pre-crumbled versions are drier and grainy and don’t blend well.

Can I add other flavors?

Yes! Try roasted garlic, fresh sage, or a dash of smoked paprika for depth.

More Easy Appetizers

Pumpkin Whipped Feta Dip

Creamy, tangy, and just a little sweet, this pumpkin whipped feta dip is my go-to fall appetizer. It blends salty feta, smooth pumpkin puree, and a hint of maple syrup for the perfect sweet-savory balance. Serve it with crackers or hot honey-drizzled bread for a crowd-pleasing dip that feels gourmet but takes 10 minutes.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegetarian

Keyword easy appetizer, holiday appetizer, thanksgiving appetizer

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 132kcal

Author Molly Thompson

Ingredients

8 oz feta cheese drained from the brine
3/4 cup pumpkin puree
2-3 Tablespoons plain greek yogurt
2 Tablespoons maple syrup
1/4 teaspoon pumpkin pie spice
Toppings: fresh thyme, chopped pecans, candied pecans
Serving: crusty french bread, hot honey, crackers, gluten free crackers, or assorted veggies

Instructions

Blend (5 min): Add the feta, pumpkin, 2 Tablespoons of yogurt, and honey to a food processor or high-speed blender. Blend on high until smooth and creamy, tamping it down as needed. Add another Tablespoon of yogurt as needed to help it blend. If you’re having trouble getting it smooth, add 1 Tablespoon of ice water at a time, being careful not to add too much.
8 oz feta cheese, 3/4 cup pumpkin puree, 2-3 Tablespoons plain greek yogurt, 2 Tablespoons maple syrup, 1/4 teaspoon pumpkin pie spice
Chill and serve (30 min, optional): Refrigerate for at least 30 minutes, or overnight, to help it firm up. You can serve it right away but the consistency will be a little looser. When you’re ready to serve, drizzle with honey (or hot honey), thyme, and chopped pecans.

Notes

Storage: Store covered in the fridge up to 3 days.

Texture tip: Room-temperature feta blends more easily.

Swap: Use goat cheese for a milder, creamier variation.

Make-ahead: Blend up to 3 days before serving. Let it soften slightly at room temp and top right before guests arrive.

Nutrition

The post Pumpkin Whipped Feta Dip appeared first on What Molly Made.

Prosciutto Wrapped Dates

Molly Thompson — Thu, 23 Oct 2025 14:48:19 +0000

The 3-Ingredient Appetizer Everyone Devours First

If there’s one appetizer that disappears before the main course, it’s these crispy prosciutto wrapped dates. They’re salty, sweet, creamy, and crunchy. Basically flavor fireworks in one bite!

I used the same technique ad my bacon wrapped dates by stuffing them with goat cheese and brushing on a sweet glaze at the end. The crisp edges of prosciutto, tangy goat cheese, and drizzle of hot honey makes them unforgettable.

Whether you’re serving them at a holiday party or as a date-night snack, they feel fancy but take minutes to make.

Why They Work Every Time

Perfect balance: Sweet dates, salty prosciutto, tangy goat cheese, and a drizzle of honey or hot honey for heat.
Quick bake: Just 20 minutes to golden and crisp.
Naturally gluten-free: joining my list of gluten-free appetizers without any swaps.
Customizable: Try almonds, pecans, boursin cheese, or blue cheese for new flavor twists.

My Top Tips Before You Start…

Use room temperature goat cheese, it’s easier to stuff.
Cut the prosciutto carefully, it’s fragile and rips easily.
For extra crispiness, bake on a wire rack set over your sheet pan, like I do with these baked chicken wings.
Make ahead: Stuff and wrap up to a day in advance. Bake just before serving.

Prosciutto Wrapped Dates

These prosciutto wrapped dates are the ultimate sweet-and-salty appetizer that looks elegant but takes less than 30 minutes. Each Medjool date is stuffed with creamy goat cheese, wrapped in prosciutto, baked until crisp, and finished with chopped pecans and a drizzle of hot honey. They’re a crowd favorite for holidays, parties, or date night!

Course Appetizer

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Keyword appetizer, easy appetizer, healthy appetizer, holiday appetizer

Prep Time 15

Cook Time 20

Total Time 35

Servings dates

Calories 100kcal

Author Molly Thompson

Ingredients

12 oz Medjool dates pitted (about 20 dates)
4 oz goat cheese softened
1-2 teaspoons fresh thyme leaves plus more for garnish
10 slices prosciutto cut in half lengthwise (4 oz package)
1 Tablespoon olive oil
1/4 cup pecans finely chopped
2-3 Tablespoons honey or hot honey maple syrup works too

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Stuff the Dates (5 min): Slice the each date down the center lengthwise and spread or tuck about 1 teaspoon of goat cheese into the center. Sprinkle a pinch of thyme into each then press closed.
12 oz Medjool dates, 4 oz goat cheese, 1-2 teaspoons fresh thyme leaves
Wrap with Prosciutto (2 min): Wrap each stuffed date tightly with half a slice of prosciutto. Place seam side down on a parchment lined baking sheet. Brush the tops with olive oil and add chopped pecans.
10 slices prosciutto, 1 Tablespoon olive oil, 1/4 cup pecans
Bake (18-20 min): Bake in the preheated oven for 18-20 minutes, until the prosciutto is golden and crisp.
Finish & Serve: Drizzle the warm dates generously with hot honey and garnish with fresh thyme leaves.
2-3 Tablespoons honey or hot honey

Notes

Make-Ahead: Stuff and wrap, then refrigerate up to 24 hours before baking.

To Store: Keep leftovers in an airtight container up to 3 days.

Reheat: Bake at 350°F until warmed through (about 8 minutes).

Freeze: Freeze unbaked wrapped dates up to 1 month. Bake directly from frozen, adding 3–5 minutes to cook time.

Ingredient Swaps: Substitute bacon for prosciutto and bake longer, or swap goat cheese for blue cheese, boursin cheese, or vegan cream cheese.

Nutrition

Ingredients You’ll Need and Why

Medjool dates: Look for plump, soft ones that can hold the goat cheese.
Goat cheese: Adds creamy tang to balance the sweetness.
Fresh thyme: For a hint of seasonal herbs. Swap for another herb you have on hand!
Prosciutto: Thin, salty, and crisps beautifully in the oven.
Olive oil: Helps the prosciutto brown evenly.
Pecans: Adds crunch and nutty flavor.
Honey or hot honey: For a sweet-spicy finish. Maple syrup works too!

Jump to Recipe

How to Make Prosciutto Wrapped Dates

Step 1. Prep the dates: Slice each date lengthwise and remove the pit if it’s still inside. Stuff each with 1 tsp of goat cheese and a sprinkle of thyme, then press to close.

Step 2. Wrap with prosciutto: Cut each prosciutto slice in half lengthwise. Wrap tightly around each date and place seam-side down on a parchment-lined baking sheet.

Step 3. Brush and top: Brush lightly with olive oil and sprinkle finely chopped pecans on top.

Step 4. Bake and glaze: Bake at 400°F until the prosciutto is crisp and golden brown (18-20 min). Drizzle with honey and serve!

Variations to Try

With balsamic glaze: Swap the hot honey for a drizzle of aged balsamic.
With bacon: Use thin bacon slices instead of prosciutto and bake 5–10 minutes longer.
With blue cheese: Add a bold, savory contrast.
With almonds or pecans inside: Skip the goat cheese for a dairy-free crunch.

FAQs

Can I use bacon instead of prosciutto?

Yes! Bake them for about 22-25 minutes, until the bacon is fully crisp.

What kind of dates work best?

Medjool dates are ideal because they’re large, soft, and naturally sweet.

Can I make these dairy-free?

Absolutely. Try almond butter, vegan cream cheese, or even tahini as the filling.

Can I serve them cold?

They’re best warm, but you can serve them at room temperature for parties.

More Easy Holiday Appetizers

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Fall Charcuterie Board

Molly Thompson — Mon, 20 Oct 2025 14:23:58 +0000

Wondering how to make a fall charcuterie board that feels cozy, looks stunning, and still takes less than 30 minutes to pull together? This one brings together creamy cheeses, salty meats, crisp seasonal fruit, and warm autumn colors for an edible centerpiece that’s as impressive as it is easy.

What Makes This the Perfect Fall Charcuterie Board

The first time I wrapped pears in prosciutto, it was for a baby sprinkle to celebrate my friend’s daughter coming in November. We all wore cozy sweaters and snacked on a board full of apples, figs, and honeycomb.

That combination of sweet and savory ended up being everyone’s favorite thing of the night. I make dozens of boards throughout the year, and this version is the one I come back to every single fall. It’s elegant but not fussy, easy to scale, and full of flavor pairings for the season.

Here’s why I love this one:

Seasonal produce: pears, apples, figs, and pomegranate make it unmistakably fall.
Balanced flavors and textures: think creamy cheese, salty meats, crisp fruit, sweet jam
Visually beautiful: warm tones, tons of texture, and thoughtful little details.
Low-lift entertaining: prep most of it ahead and assemble right before guests arrive

There’s not much better than a cozy fall Thanksgiving appetizer. Cranberry whipped feta dip and baked brie with fig jam always make it on our menu.

My family could just do appetizers all day instead of the cheesecloth turkey and broccoli casserole. Adding a cheese board is such a great way to let people pick and choose their flavor combos and the amount they want!

Here’s how I love to arrange a fun and festive cheese board for fall!

What to Put on a Fall Charcuterie Board

I use a simple 4-part formula: 3 cheeses + 2 meats + 2–3 fruits + crunchy or sweet extras. Start with this foundation, then layer in your favorite fall flavors.

The Best Cheeses

You want 3–5 cheeses that hit a mix of soft, semi-soft, firm, and aged textures, plus a range of milk types (cow, goat, sheep) for depth of flavor.

Soft + Spreadable: These have a creamy, mild base that pairs with jams and fruit. My favorites are Boursin, Brie, and goat cheese. Top them with fig jam, honey, or pomegranate seeds for fall.
Semi-Soft: This cheese is smooth and sliceable. I love Havarti, Fontina, or Monterey Jack. They’re great for cutting out with leaf cookie cutters.
Semi-Hard: They’re familiar to most, slightly sharp and add structure. Try Aged Cheddar, Gouda, Colby Jack.
Hard & Aged: These have a salty, crumbly texture for contrast. I like Manchego, Parmesan, Asiago. Break them into rustic chunks instead of slicing for texture.

Meats

Stick to 2–3 types of meat for a medium board. One silky, one firm, and one bold (like spicy or smoky) keeps it interesting without overwhelming.

Thin & Silky Cured Meat: Soft, salty, and delicate like Prosciutto or Serrano ham. Wrap around pear slices or fold into ribbons.
Classic Salamis: They’re firm and chewy, with a peppery kick. Genoa and Soppressata are my favorites. Create a salami rose if you want!
Smoky or Spicy Options: They add depth and contrast. Think chorizo, pepperoni, coppa
Rolled or Stuffed Meats: These adds structure and delicious flavor combos. I love adding glazed bacon wrapped dates or proscuitto wrapped dates.

Fruit, Sweets & Garnish

Crackers: I love Raincoast Crisp cranberry crackers and add in standard crackers, crusty bread, and a gluten-free option.
Fall fruit: thinly sliced pears and apples, figs, or pomegranate seeds
Honey or a honeycomb wedge to elevate it (I got mine from Whole Foods).
Candied pecans, rosemary spiced nuts, or maple almonds for crunch
Put fig jam, apple butter, or cranberry sauce in a dipping bowl.
Rosemary or thyme sprigs for greenery
Mini white pumpkins for an instant seasonal feel

How to Arrange It

You don’t need to be an artist, just build in layers!

Start with your anchors: cheeses and small bowls first.
Add meats for movement: fan, fold, or wrap.
Fill in with fruit: scatter figs, pears, and pomegranate for color.
Add crunch and décor: nuts, herbs, mini pumpkins.

The trick: build a bundle of meat, cheese and fruit in 3 zones (odd numbers are more visually appealing) then layer in fruit, nuts, and garnishes.

Optional Add-On: Pumpkin-Shaped Baked Brie

If you want a warm, centerpiece moment, this is it!

Lay puff pastry on parchment and spread apple, pumpkin, or fig butter in the center. Place brie on top and wrap the pastry around it, trimming corners.
Tie gently with butcher’s twine to form pumpkin ridges. Brush with egg wash and bake at 425°F for 25 minutes, or until golden brown. Add a sage leaf and cinnamon stick for the stem.

Fall Flavor Combos to Try

Brie + pomegranate + rosemary honey
Boursin + fig jam + prosciutto + pear
Cheddar + apple + candied pecan
Goat cheese + fig + prosciutto + cracked pepper
Manchego + apple + hot honey + thyme
Havarti + pumpkin butter + rosemary crackers

Cheese Board FAQs

How much cheese do I need for a charcuterie board?

Plan for 2–3 ounces of cheese per person if it’s a snack board, or up to 4 ounces if it’s serving as the main appetizer.

How many meats should I include?

2-3 types of cured meat is perfect for most boards. Offer a silky option (prosciutto or serrano ham), a classic (salami or soppressata), and one with extra flavor (smoked or spicy).

How early can I make this board?

You can prep cheeses, meats, and most fruit up to 2 hours ahead. Keep it covered in the fridge, then add crackers and fresh herbs right before serving.

How od I keep fruit from browning?

Brush apple and pear slices lightly with lemon juice path them dry before arranging on the board.

How big should my board be?

For 6–8 people, use a 16–18–inch board. If you’re serving a crowd, double the ingredients or set out two smaller boards.

What drinks pair well with a fall board?

Try dry white wine, pinot noir, apple cider (sparkling or hard), or a light bourbon cocktail. I love this apple cider sangria, red Thanksgiving sangria, or this maple bourbon smash. For a non-alcoholic option, spiced apple cider or kombucha is great.

More Fall Appetizers

Fall Charcuterie Board

Build the ultimate fall charcuterie board with a mix of creamy cheeses, salty meats, crisp pears, juicy figs, and warm autumn touches! It’s equal parts cozy and elegant, but easy at the same time. Build a board in 15 minutes for for gatherings, Thanksgiving, Friendsgiving, or any time you want to impress without turning on the oven.

Course Appetizer, Snack

Cuisine American

Diet Low Calorie, Vegetarian

Keyword appetizer, cheese board, holiday appetizer, party appetizer

Prep Time 20

Cook Time 0

Total Time 20

Servings people

Calories 315kcal

Author Molly Thompson

Ingredients

Cheeses

4-6 oz Soft and spreadable cheese like Boursin cheese, goat cheese, or brie
4-6 oz Semi-soft cheese like Havarti, Fontina, or Monterey Jack
4-6 oz Semi-hard cheese like Aged Cheddar, Gouda, or Colby Jack
4-6 oz Hard and aged cheese like Manchego, Parmesan, or Asiago

Meats

4 oz prosciutto or serrano ham
4-6 oz salami Genoa or Soppressata
4 oz smoky or spicy meat like chorizo, pepperoni, or coppa

Fruit, Crackers, and Garnishes

6-8 oz crackers like Raincoast crisp, pita crackers, gluten-free crackers, multigrain crackers etc.
2 pears thinly sliced
2 apples thinly sliced
6 figs halved
1 small bunch black grapes
1 small honeycomb wedge or small bowl of honey
1/2 cup candied pecans or maple almonds
1/4 cup fig jam pumpkin butter, or apple butter
Garnishes: cinnamon sticks, sage leaf, rosemary, thyme, mini white pumpkins

Instructions

Arrange the cheeses (5 min): Place the different types of cheese around the board. Optionally, top the soft cheese with honey and pecans. Layer sliced cheeses in leaf or letter shapes for fall flair.
4-6 oz Soft and spreadable cheese, 4-6 oz Semi-soft cheese, 4-6 oz Semi-hard cheese, 4-6 oz Hard and aged cheese
Add any anchor or large ingredients (2 min): place large pieces of fruit, a bowl of fig jam, and a few mini pumpkins in the board to make sure they fit.
1 small honeycomb wedge, 1/4 cup fig jam
Add the meat (5 min):Wrap pear slices in prosciutto, fan salami into half-moons, and roll a few salami roses (optional).
4 oz prosciutto, 4-6 oz salami, 4 oz smoky or spicy meat
Arrange the crackers (2 min): Fan the crackers around the meats and cheeses, adding each different kind to each section of the board.
6-8 oz crackers
Layer the Fruit (5 min):Fan pears and apples for texture. Tuck in figs and black grapes for color and sweetness.
2 pears, 2 apples, 6 figs, 1 small bunch black grapes
Finish with details (2 min):Scatter candied nuts, tuck in herbs, and place mini pumpkins around for a harvest look.
1/2 cup candied pecans, Garnishes: cinnamon sticks, sage leaf, rosemary, thyme, mini white pumpkins

Notes

Make-Ahead: Assemble up to 2 hours ahead, wrap with plastic wrap, and refrigerate. Add crackers before serving.

How Much Cheese to Buy: Plan for 3 oz cheese per person if it’s a starter, 4 oz per person for a full appetizer.

Serving Tip: Mix colors and textures! Every scoop should have something creamy, salty, sweet, and crunchy.

Add dried fruit: Use dried apricots, cranberries, or dates.

Storage: Leftovers keep covered in the fridge for 1–2 days

Optional Baked Brie: Wrap brie in puff pastry with apple butter, tie with twine, brush with egg wash, and bake 25 min at 425°F.

Leaf Cookie Cutters: use these mini leaf cookie cutters to cut out the cheese into leaf shapes!

Nutrition

The post Fall Charcuterie Board appeared first on What Molly Made.

Mexican Street Corn Salad (Esquites)

Molly Thompson — Mon, 28 Jul 2025 20:18:52 +0000

A Flavor-Packed Twist on a Classic: This Mexican Street Corn Salad Is Your New Summer Staple

If you love elote (classic Mexican street corn on the cob), you’re going to love this off-the-cob version just as much, maybe more!

It’s charred, creamy, full of lime, and a little spicy. It’s perfect for taco night, BBQs, or a potluck. This is one of those recipes I’ve made more times than I can count—tested, approved, and always a hit.

Whether you’re scooping it up with tortilla chips as an appetizer or using it as a taco topping (on ground pork tacos or carne asada), this recipe uses the flavors of my elote seasoning, with minimal effort.

Meal prep bonus: I like to toss leftovers into salads with prepped cilantro lime chicken for an extra boost of texture and flavor.

Love Mexican street corn? Try Mexican street corn chicken salad or street corn chicken rice bowls next!

What Is Mexican Street Corn Salad?

Mexican street corn salad (also known as esquites or elote en vaso) is a deconstructed version of elote. Instead of serving corn on the cob slathered in mayo, cheese, and lime, you cut the grilled kernels off the cob and mix them in a creamy dressing with chili powder, lime juice, cotija cheese, herbs, and a little heat from jalapeño.

It’s fresh, vibrant, and way easier to serve to a crowd!

Try more of my favorite Mexican recipes like Mexican beef and rice, sheet pan chicken fajitas, or crispy Instant Pot carnitas next!

Ingredients You’ll Need

Fresh corn – Grilled for smoky flavor; about 5–6 ears
Olive oil or butter – For brushing the corn
Mayonnaise or Greek yogurt – Your choice for creaminess
Sour cream – Adds tang
Fresh lime juice + zest – Brightens everything up
Chili powder + garlic – For depth and kick
Cotija cheese – Or feta in a pinch
Scallions + cilantro + jalapeño – For herby heat and freshness

Jump to Recipe

How to Make Mexican Street Corn Salad

Grill the corn: Brush with olive oil or butter and grill over medium-high heat for 10 minutes, rotating for an even char.

Mix the dressing: In a bowl, whisk together the mayo, sour cream, grated garlic, lime juice and zest, chili powder, and salt.

Combine everything: Cut the corn off the cob and toss it in a bowl with the cheese, scallions, cilantro, and jalapeño. Pour the dressing over and toss to coat. Done!

Mexican Street Corn Salad

This Mexican Street Corn Salad is a fresh, tangy twist on classic elote—loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It’s the perfect summer side dish for taco night, BBQs, or meal prep. Serve it warm or chilled as a dip, side, or taco topping!

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Keyword 20 minute, appetizer, easy appetizer, mexican recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 251kcal

Author Molly Thompson

Ingredients

5 ears corn husked (about 3 cups of kernels)
1-2 Tablespoons olive oil or melted butter, for brushing
1/4 cup mayonnaise or plain Greek yogurt
1/4 cup sour cream
1 clove garlic finely grated
1 lime juice and zest
1/4 teaspoon chili powder
1 teaspoon kosher salt
2 oz cotija cheese or feta cheese, crumbled
1/3 cup finely sliced scallions
1/3 cup finely chopped cilantro plus more for topping
1 jalapeño pepper seeded and minced

Instructions

Grill the corn (10 min): Preheat your grill or grill pan to medium-high heat. Brush the corn all over with olive oil or melted butter. Grill for 2–3 minutes per side, turning occasionally, until lightly charred and tender. Set aside to cool slightly.
5 ears corn, 1-2 Tablespoons olive oil
Make the dressing (5 min): In a medium bowl, whisk together the mayo, sour cream, grated garlic, lime zest and juice, chili powder, and salt until smooth.
1/4 cup mayonnaise, 1/4 cup sour cream, 1 clove garlic, 1 lime, 1/4 teaspoon chili powder, 1 teaspoon kosher salt
Cut and mix (5 min): Slice the kernels off the cooled corn and place them in a large mixing bowl. Add the cheese, scallions, cilantro, and jalapeño. Pour the dressing over top and toss well to coat.
2 oz cotija cheese, 1/3 cup finely sliced scallions, 1/3 cup finely chopped cilantro, 1 jalapeño pepper
Finish and serve: Taste and adjust seasoning with more salt or lime, if needed. Garnish with extra cilantro and cheese. Serve warm, at room temp, or chilled.

Notes

No grill? Use a grill pan on the stove or broil the corn for a similar charred flavor.

Make ahead: This salad tastes even better after a few hours in the fridge—perfect for prepping in advance.

Dairy-free option: Use dairy-free sour cream (I like Kite Hill), and skip the cheese or use a plant-based alternative.

Cheese substitutes: Cotija is traditional, but feta works well in a pinch.

Heat level: Adjust the spice by keeping or removing the jalapeño seeds, or add cayenne for more kick.

Frozen or canned corn: Thaw or drain, then char in a hot skillet for the best flavor.

Serving ideas: Serve as a side dish, taco topping, dip with chips, or spooned over grain bowls and salads.

Storage: Keeps well in an airtight container in the fridge for 3–4 days.

Nutrition

Tested Tips from My Kitchen

Don’t skip the grill: That smoky char makes a big difference. No grill? Use a grill pan or broil the corn.
Make it ahead: This salad gets even better after a couple of hours in the fridge.
Customize the heat: Want it spicier? Leave the seeds in the jalapeño or add a pinch of cayenne.
Use it everywhere: Serve as a dip with homemade baked tortilla chips, spoon it on tacos, or toss into grain bowls.

Make it Your Own

Swap mayo for all Greek yogurt (or vice versa)for a lighter version or based on what you have on hand.
Add black beans or avocado for more texture or fiber.
Crumble in tortilla chips before serving for crunch.
Use frozen or canned corn in a pinch (but grill it in a pan for that char!).

FAQ

Can I use frozen or canned corn?

Yes! Just thaw (or drain) and sear it in a hot skillet with a bit of olive oil to mimic the grilled flavor.

Is it spicy?

It has a mild kick from the jalapeño and chili powder, but it’s easy to adjust to your taste. I don’t love spice and it was perfect for me, though my husband added more jalapeno to his!

How long does it last?

Stored in an airtight container, it stays fresh in the fridge for 3–4 days.

The post Mexican Street Corn Salad (Esquites) appeared first on What Molly Made.

Bang Bang Chicken Skewers

Molly Thompson — Mon, 16 Jun 2025 18:54:53 +0000

Sweet Heat Magic in 30 Minutes!

Confession: I created these bang bang chicken skewers on a night when we really wanted take-out but the DoorDash timer said 60 minutes. Nope. Thirty minutes later my husband declared, “Please add this to the weekly lineup.”

If you love crispy chicken pieces, a creamy chili kick, and dinner that basically cooks itself—grab your skewers, because this recipe checks every box. Here’s why you’ll love them:

Weeknight fast: 10-minute prep + 20-minute cook.
One sauce, two jobs: quick marinade and finishing drizzle—hello flavor!
Grill, oven, or air-fryer: choose your adventure.
Custom heat: dial the sriracha up or down for kid-approved spice.

PS. It would be so good with the cucumber salad from these bang bang salmon bowls!

Love grilled chicken kabobs? Try hawaiian chicken kabobs next!

Ingredients You’ll Need

(Amounts are in the recipe card—keep scrolling for the print-friendly version).

Chicken thighs OR breast, boneless—breasts give perfect cubes; thighs stay extra juicy.
Bang bang sauce basics: mayo, Thai sweet-chili sauce, sriracha.
Garlic, honey, garlic & paprika for quick marinade depth.
Fresh herbs & sesame seeds for a pretty, crunchy finish.

Recipe swaps: Sub Greek yogurt for mayo, use agave instead of honey, or tone down the spice with less sriracha.

Step-by-Step Instructions

Season the chicken. Toss cubed chicken with olive oil and spices.

Thread chicken. Skewer the chicken tightly onto soaked skewers.

Whisk sauce and coat. Reserve half for dipping, spread the rest on the chicken skewers.

Cook. Grill (or air-fry) until char-kissed and 165 °F inside. About 20 minutes on the grill and 12 in the air fryer.

Bang Bang Chicken Skewers

My family loves these bang bang chicken skewers! Juicy chicken cubes soak up a creamy bang-bang marinade—a simple mixture of mayo, Thai sweet-chili, and spicy sriracha—then char on the grill (or in the air-fryer) in about 20 minutes. One quick drizzle of reserved sauce turns the skewers sticky-sweet and spicy for a flavor-packed dinner ready in 25 minutes flat.

Course Dinner

Cuisine American, Thai

Diet Gluten Free

Keyword chicken dinner, easy meal, family friendly, summer dinner

Prep Time 10

Cook Time 20

Total Time 25

Servings skewers

Calories 577kcal

Author Molly Thompson

Ingredients

5 wooden skewers
2 lbs chicken thighs
2 Tablespoons olive oil
2 teaspoons kosher salt
1 Tablespoon honey
2 teaspoons paprika
1 teaspoon garlic powder
1 cup mayonnaise I use Primal Kitchen
1/3 cup Thai sweet chili sauce
1 Tablespoon sriracha
To garnish: green onions, sesame seeds, lime juice

Instructions

Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
5 wooden skewers, 2 lbs chicken thighs
Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.

Notes

Skewer safety: Soak wooden skewers 20 min to prevent burning. Metal skewers work too.

Chicken breast option: reduce the cook time by 5-7 minutes for the grill and 2-3 minutes in the air fryer.

Heat hacks: 1 Tbsp sriracha = mild-medium. For kids, start with 2 tsp; for heat lovers, splash on more at the end.

Make-ahead: Marinate up to 12 hours; keep reserved sauce refrigerated and separate.

Nutrition

Serving & Storage

Serve with: stovetop coconut rice, Instant pot coconut rice, crunchy slaw, or lettuce cups (or all three!)

Leftovers: Store skewers (sauce separate) in an airtight container in the fridge for 3 days. Reheat at 350°F for 8 min in the oven or air fry for 3 min.

Recipe FAQ

What is bang bang sauce made of?

Bang bang sauce is a classic combo of mayo, Thai sweet-chili sauce, and sriracha. Some add lime juice for balance.

Breasts or thighs—which cut is better?

Breasts make uniform cubes that cook evenly; thighs have higher fat and stay juicy (my preference even though they take slightly longer to cook). Both work—just cube them to equal size.

Can I bake instead of grill?

Yes—bake at 425 °F for 15 minutes or until the internal temp reaches 165. Broil at the end for a charred finish.

Is this gluten-free?

Check your sweet-chili and sriracha labels; most mainstream brands are GF, but verify.

The post Bang Bang Chicken Skewers appeared first on What Molly Made.

Italian Sushi

Molly Thompson — Thu, 10 Apr 2025 18:21:58 +0000

Italian Sushi Is the Party Appetizer You Didn’t Know You Needed

If you’re looking for a show-stopping appetizer that takes no time, no cooking, and absolutely wows guests, this Italian Sushi is your new go-to.

It’s basically a hand-rolled Italian antipasto—prosciutto, burrata, and sun-dried tomatoes all bundled up with arugula and basil, sliced into gorgeous little rolls and finished with a drizzle of balsamic glaze.

Think of it as the perfect finger food meets charcuterie board… in one bite.

I love making this for dinner parties, holidays, or even a low-key Friday night with wine. The roll-and-slice method makes it feel a little fancy, but it’s so easy to pull together.

Pair it with a few other easy appetizers like blueberry goat cheese, black bean corn dip, and crispy carrot fries for the ultimate girl dinner.

Ingredients Notes + Substitutions

Prosciutto & Salami: These are your “seaweed”—thin, salty, and easy to roll.
Burrata: The creamy center of it all. You can also use mozzarella, goat cheese, or ricotta.
Arugula or Spinach: For that fresh bite and a little texture.
Basil: A few fresh leaves bring so much classic Italian flavor.
Sun-Dried Tomatoes: They add a punch of sweet, chewy richness.
Olive Oil + Balsamic Glaze: For the finishing drizzle.

Jump to Recipe

Add to Instacart

How to Make Italian Sushi

Prep the base: Layer the prosciutto and salami so they slightly overlap.

Layer the fillings: Add basil, arugula, sun-dried tomatoes, and torn burrata, seasonings, and balsamic glaze.

Roll it up: Starting from the long edge, roll everything up tightly, like a sushi roll.

Cut and serve: Slice into 6-8 pieces and serve with an extra drizzle of balsamic glaze.

Tips & Variations

Make it ahead: Prep the roll a few hours early and slice just before serving.
Try different cheeses: Goat cheese, ricotta, or even spreadable herbed cheese works great.
Add-ins: Chopped olives, roasted red peppers, toasted pine nuts, roasted garlic, or a touch of hot honey are all delicious options.
Change up the meat: Swap or add prosciutto cotto, capicola, or Italian ham.

Italian Sushi

This Italian sushi recipe is a creative, no-cook appetizer that’s packed with classic Italian flavors. You start with delicate prosciutto wrapped around creamy burrata, sun-dried tomatoes, and fresh basil for a savory finger food that’s perfect for parties. Drizzle with balsamic glaze for a dish that’s as beautiful as it is delicious!

Course Dinner

Cuisine Italian

Diet Gluten Free

Keyword gluten free, gluten free dinner, healthy, healthy dinner

Prep Time 10

Total Time 10

Servings

Calories 130kcal

Author Molly Thompson

Ingredients

7 slices prosciutto
5-7 slices Italian salami
3-4 fresh basil leaves
1-2 cups arugula or spinach
1 ball of burrata
1/3 cup sun-dried tomatoes
Kosher salt black pepper, and oregano to taste
Extra virgin olive oil to taste
Balsamic glaze to taste

Instructions

Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Then do the same with the salami.
7 slices prosciutto, 5-7 slices Italian salami
Then, add the leaves of fresh basil across the center of the prosciutto so that it spans all seven pieces. Add the arugula on top. Arrange the sun dried tomatoes on top, then tear open the ball of burrata and spread it evenly on top of the sun dried tomatoes. Sprinkle it with salt, pepper, and oregano to taste. Finally, drizzle with olive oil and balsamic vinegar.
3-4 fresh basil leaves, 1-2 cups arugula, 1 ball of burrata, 1/3 cup sun-dried tomatoes, Kosher salt, Extra virgin olive oil to taste, Balsamic glaze to taste
Starting at the long edge, wrap the prosciutto up and over the filling, doing your best to keep each piece of prosciutto connected to one another. Continue to roll it tightly, like a sushi roll, until you have a long log. Cut into 6-8 even pieces and serve right away with more balsamic glaze.

Notes

To Store. Place the leftover italian sushi in an airtight container and store in the fridge for up to 3 days.

Cheese Variations: You can use any kind of soft or creamy cheese like goat cheese, ricotta cheese, fresh mozzarella, or a sprinkle of parmesan cheese.

Deli Meats: Add or swap in prosciutto, Italian ham, capicola, or cured ham.

More Toppings: Try roasted red peppers, chopped olives, artichokes, toasted pine nuts, or a drizzle of honey.

Nutrition

The post Italian Sushi appeared first on What Molly Made.

Lasagna Dip

Molly Thompson — Wed, 05 Feb 2025 18:04:45 +0000

If you’re looking for a cheesy, meaty, and comforting appetizer, this Lasagna Dip is it! It has all the rich flavors of classic lasagna—savory beef, tangy marinara, and three kinds of melty cheese—but in a warm, scoopable dip that’s perfect for parties, game day, or a cozy night in. One skillet, minimal prep, and ready in 30 minutes!

Lasagna Dip is the Scoopable Version of Your Favorite Meal

Lasagna, but make it a dip. All the saucy, cheesy, meaty goodness of classic lasagna, but instead of fussing with layers, scoop it straight onto crispy bread or pasta chips.

The best part? It all happens in one skillet. No stacking layers, no sink full of dishes—just a bubbling, cheesy masterpiece that’s ready in 30 minutes.

And let’s talk about versatility. Hosting friends? Instant crowd-pleaser. Want a cozy weekend snack? Grab a spoon and go for it. Leftovers? Honestly, if you have any, just reheat and pretend you made it fresh—it’s just as good. I even reheated this and served it with a side of pasta for my kids.

If you love big, comforting flavors but low-effort cooking, this dip is calling your name. It’s also high in protein (a 3oz serving of beef has 25gof protein).

What You’ll Need

Your Shopping List: Ground beef, marinara sauce, ricotta cheese, mozzarella, parmesan, onion, garlic, olive oil, Italian seasoning, salt, and red pepper flakes.

Beef is such a versatile ingredient—I love using it in appetizers like loaded steak nachos, Italian baked meatballs, beef satay with peanut sauce, and beef tenderloin roll ups.

Did you know? I’ve had the pleasure of visiting a number of Ohio beef farms and workshops to learn about our cattle and the best way to prepare it. There are over 17k farming families here! It’s why I love developing beef recipes!

Welcome to My Kitchen— Let’s Make Lasagna Dip!

Step 1. Brown the Beef: Cook the onion and garlic in olive oil. Add ground beef and brown. Stir in Italian seasoning, salt, and red pepper flakes, then drain excess fat if needed.

Step 2. Add the Marinara. Pour in marinara sauce, stir to combine, and let it simmer for a minute to develop flavor.

Step 3. Mix the Cheeses: In a bowl, mix ricotta, some of the mozzarella, and some of the cup parmesan.

Step 4. Layer and Bake. Dollop the cheese mixture over the sauce. Bake at 375°F for 15-20 minutes until the cheese is melted and golden brown.

Best Dippers for Lasagna Dip

🥖 Crostini – Toasted baguette slices for the perfect crunch.
🧄 Garlic Bread – Classic pairing for extra flavor.
🌮 Pasta Chips – Crispy, golden pasta pieces (like TikTok’s viral trend—see recipe notes!).
🥨 Crackers & Tortilla Chips – Quick and easy dippers.

Make-Ahead, Storage & Freezing Tips

Make-Ahead: Assemble the dip, cover, and refrigerate up to 24 hours before baking.
Store Leftovers: Keep in an airtight container in the fridge for 3-4 days.
Freeze for Later: Assemble and freeze before baking for up to 3 months. To bake from frozen, cover with foil and bake at 400°F for 25 minutes, then uncover and bake another 10-15 minutes.

This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

More Cheesy Dip Recipes

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Lasagna Dip

This Lasagna Dip packs all the rich, cheesy flavors of classic lasagna into a warm, scoopable appetizer. Perfect for dipping garlic bread or crackers, it’s easy to make, customizable, and guaranteed to be a crowd favorite!

Course Appetizer

Cuisine American, Italian

Diet Gluten Free

Keyword cheesy appetizer, easy dip, super bowl, tailgate recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 275kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
1/2 small yellow onion diced (about 1/2 cup)
2 cloves garlic minced
1 lb ground beef I used 90% lean
1 teaspoon Italian seasoning
1 teaspoon kosher salt
Pinch red pepper flakes
1 (24-ounce) jar marinara sauce I used Rao's
15 ounces ricotta cheese (1 container)
1 1/2 cups low moisture shredded mozzarella cheese divided, plus more to taste
1/2 cup parmesan cheese divided
To serve: Pasta chips (see notes), crostini, garlic bread, crackers, pita chips, or tortilla chips

Instructions

Heat the olive oil in a medium oven-safe skillet, like a cast iron skillet. Add the onion and garlic and cook until soft a fragrant, 2-3 minutes.
1 Tablespoon olive oil, 1/2 small yellow onion, 2 cloves garlic
Add the ground beef and cook to brown and break up the meat into small pieces, until no pink remains. Stir in the Italian seasoning, salt, and red pepper flakes. Carefully drain the fat from the pan if needed.
1 lb ground beef, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, Pinch red pepper flakes
Stir in the marinara sauce then remove from the heat and spread it into an even layer.
1 (24-ounce) jar marinara sauce
Stir the ricotta cheese, 1/2 cup of mozzarella, and 1/4 cup of parmesan in a medium mixing bowl. Use a spoon or a cookie scoop to dollop the ricotta over the beef and sauce mixture. Top with the remaining mozzarella and parmesan cheese. If you want to add more mozzarella here you can!
15 ounces ricotta cheese, 1 1/2 cups low moisture shredded mozzarella cheese, 1/2 cup parmesan cheese
Bake in the preheated oven for 15-20 minutes, until the edges are bubbling and the cheese is melted and golden brown. Allow it to cool for 10 minutes to set slightly. Garnish with fresh basil, parsley, and/or fresh cracked black pepper.
Top the hot lasagna dip with fresh basil if desired then serve with pasta chips, crostini, garlic bread, or crackers.

Notes

Pasta Chips: Before you start the dip, bring a large pot of salted water to a boil. Break 8 ounces of lasagna noodles into 3-4 pieces. Boil until al dente then drain. Preheat the oven to 425°F and place a wire rack on top of a large sheet pan. Mix the 3 Tbsp olive oil, 1 tsp salt, and pepper to taste in a small bowl. Place the drained pasta in a separate medium bowl and drizzle half of the oil on top then toss to coat. Lay in an even layer on the prepared sheet pan and wire rack. Bake for 14-16 minutes, until they start to bubble and turn very golden brown. Remove from the oven and brush with remaining oil then sprinkle with parmesan cheese to taste.

Baking Dish. If you don’t have a cast iron or oven-safe skillet, you can cook the onion and beef in a skillet then transfer to a greased 9×13-inch baking dish. Bake as directed!

Nutrition

The post Lasagna Dip appeared first on What Molly Made.

Loaded Sweet Potato Nachos

Molly Thompson — Wed, 08 Jan 2025 10:00:00 +0000

These sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer for a game day or a creative weeknight dinner.

Try this cashew queso or black bean and corn dip next time—they’re Mexican favorites!

I’ve been working on a collection of healthy appetizers for you and these sweet potato nachos are another in that list among all of my Mexican recipes.

Why You’ll Love these Loaded Sweet Potato Nachos
Ingredients You Need
How to Make Sweet Potato Nachos
Nacho Topping Ideas
Recipe Variations
How to Store
More Sweet Potato Recipes
Loaded Sweet Potato Nachos Recipe

Why You’ll Love these Loaded Sweet Potato Nachos

They’re perfect for a party or game day.
Add whatever toppings you want—keep them vegetarian or add protein.
More nutritious than traditional nachos.
Fit into many diets like gluten free and dairy-free with my cashew queso.
Makes dinner exciting! We love a big batch of nachos around the coffee table.
Kids love them, especially if you let them add the toppings.

Finish Mexican night with a cocktail: Try cucumber margarita, mango margarita, or hibiscus margarita.

And if you love nachos, try these breakfast nachos to feed a crowd or steak nachos with ribeye.

Ingredients You Need

Here are the simple ingredients you need for this recipe. Jump to the recipe card for exact measurements.

Sweet potatoes: look for ones that are long and narrow, or you’ll have really large sweet potato chips.
Olive oil or avocado oil: to toss the sweet potatoes and spices.
Spice mix: garlic powder, paprika, cumin, chili powder, salt, and black pepper.
Black beans: I used canned black beans. You could also use pinto beans or refried beans.
Corn: use canned corn to save time, but fresh corn cut off the cob is great too.
Cheese: use freshly grated cheese for best meltability. I like sharp cheddar cheese or Monterey jack cheese. Make quick cashew queso to keep them dairy-free.

How to Make Sweet Potato Nachos

Here are the simple steps, with photos, to make sweet potato nachos. Skip to the recipe card for the printable version.

Step 1. Prep Sweet Potatoes. Slice the sweet potatoes into rounds then toss them with spices and corn starch.

Step 2. Bake the Sweet Potatoes. Bake until fork-tender.

Step 3. Top with Cheese. Sprinkle the cheese, corn, and black beans on top. Bake again until the cheese melts and the beans and corn warm through.

Step 4. Garnish and Serve. Add your favorite nacho toppings like avocado, cilantro, tomato, and jalapeno. Serve warm.

Success tip: Make sure the sweet potatoes are spread in any even layer. They won’t crisp if they’re overcrowded.

Nacho Topping Ideas

Here are some of my favorite nacho toppings—and they all taste good on top of a sweet potato!

Sliced avocado, guacamole, or avocado crema
Red onion, green onions, or pickled Mexican onions
Fresh jalapeno or pickled jalapeno
Sour cream (I stir in a little milk to thin it out like Chipotle’s)
Fresh cilantro
Sliced tomatoes or pico de gallo
Lime juice
Shredded lettuce
Store bought salsa or homemade corn salsa
Hot sauce, jalapeño ranch, or taco sauce.

Recipe Variations

Make them vegan or dairy-free: Instead of traditional shredded cheese, use vegan cheese or make this vegan queso and put it on top.
Add protein: use leftover steak, chicken, carnitas, tempeh or crumbled tofu on top. Shredded rotisserie chicken is another good option. Or swap the shredded cheese for cottage cheese queso.
More veggies: try all the toppings I mentioned or get creative with what you have. I like adding bell peppers and green onion too.
More toppings: use the list I shared or get creative with your Mexican toppings with Greek yogurt (or sour cream), fresh cilantro, pickled onion, or my favorite guacamole.

Try these healthy apps next: creamy avocado dip, healthy spinach artichoke dip, dairy-free buffalo chicken dip

How to Store

All nachos are best eaten fresh, but you can store these sweet potato nachos in an airtight container for up to 3 days. I like to store my toppings and sweet potato rounds separately.

To reheat, lay the sweet potatoes flat on a large baking sheet and bake 350°F for 5-10 minutes to reheat. You can add more black beans and cheese if needed. Top with reserved, or fresh, toppings and enjoy.

More Sweet Potato Recipes

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Loaded Sweet Potato Nachos

These easy sweet potato nachos are loaded with healthy ingredients like black beans, corn and avocado. Customize this healthy appetizer to make it vegan, paleo or top with whatever you have in the pantry.

Course Appetizer

Cuisine American, Mexican

Diet Gluten Free

Keyword healthy, nachos, sweet potato, tailgate

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 350kcal

Author Molly Thompson

Ingredients

3 medium sweet potatoes thinly sliced
1 Tablespoon olive oil
1 Tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
1 (15 oz) can beans drained and rinsed
1 (15 oz) can corn (fresh or frozen works too)
1-2 cups shredded Mexican cheese or cashew queso (Note 1)
Toppings: red onion, jalapeno, avocado, cherry tomatoes, fresh cilantro.

Instructions

Preheat the oven to 425°F and spray a large baking sheet with non stick spray.
Peel sweet potatoes and thinly slice them using a knife or mandoline into 1/8-1/4 inch rounds. Add them to a medium bowl, drizzle with oil, sprinkle with cornstarch, garlic powder, paprika, cumin, chili, powder, and salt, and toss to coat.
3 medium sweet potatoes, 1 Tablespoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1 Tablespoon olive oil
Arrange the sweet potatoes on the sheet pan in an even layer, being careful not to overcrowd the pan. Bake for 20-25 minutes, tossing halfway through, until they're tender and start brown around the edges. Remove them from the oven and turn the oven down to 350.
Push the sweet potatoes to the center of the pan and top them with black beans, corn, and cheese. Place them back in the oven for 6-8 minutes, until the beans are heated through and the cheese melts.
1 (15 oz) can beans, 1 (15 oz) can corn, 1-2 cups shredded Mexican cheese
When the nachos are done, remove from oven and top with red onion, cilantro jalapeno, avocado and tomatoes. Drizzle with jalapeno lime ranch if desired.

Notes

Note 1. Cashew Queso. You can swap the shredded cheese for this 10 minute cashew queso. Do not bake the queso. Pour it on top of the nachos when they come out of the oven, before you add the toppings.

Nutrition

The post Loaded Sweet Potato Nachos appeared first on What Molly Made.

Cranberry Whipped Feta Dip

Molly Thompson — Sat, 26 Oct 2024 11:19:23 +0000

This creamy cranberry whipped feta dip has layers of cranberry sauce, pistachios, and honey. Serve it with crusty bread or crackers for the perfect holiday appetizer.

Love dips? Try baked brie with fig jam, whipped goat cheese, or cottage cheese ranch dip next.

Thanksgiving appetizers are a staple on our holiday table. We live for the snacks and Thanksgiving drinks leading up to the main meal.

This whipped feta cranberry dip starts with a creamy feta base and is topped with cranberry sauce, crushed pistachios, and hot honey. Just like sweet potatoes bites, it has every flavor and texture in one bit.

Why You’ll Love This Cranberry Whipped Feta

Perfect holiday or Thanksgiving appetizer.
Easy to make!
Layers of sweet and salty flavor.
Extra creamy and perfect for dipping.
Make it up to 2 days in advance.

Love cranberry? Try cranberry meatballs or a cranberry moscow mule next!

Ingredients You Need

Here are the simple ingredients you need to make this cranberry whipped feta dip . Skip to the recipe card for exact measurements.

Feta cheese: use the feta cheese in the brine. It tends to be softer and more creamy (easy for whipping!)
Heavy cream and oil: this helps thin out the feta slightly to whip it.
Cranberry sauce: buy whole berry cranberry sauce or make homemade cranberry sauce.
Pistachios: add a nice crunch and color. You can use pecans or walnuts too.
Orange juice and zest: it balances the cranberry. Omit this if you make homemade cranberry sauce that already includes orange.
Hot honey: drizzle it on top for sweetness and the smallest amount of heat.

Need another holiday appetizer? Try sweet potato puffs or bacon wrapped dates with goat cheese.

Recipe Variations

Try goat cheese instead of feta.
Crush pecans over top instead of pistachios.
Use regular honey instead of hot honey.
Add more holiday herbs like rosemary.

How to Make Cranberry Whipped Feta Dip

Here are the simple steps, with photos, to make this whipped feta cranberry dip Skip to the recipe card for the printable version.

Step 1. Whip the Feta. Add the feta, oil, and heavy cream to a food-processor or blender. Mix until smooth and very cream.

Step 2. Assemble and Chill. Pour the whipped feta into a serving bowl. Top with cranberry sauce and crushed pistachios. Chill for 15 minutes then drizzle with hot honey and sprinkle with thyme before serving.

Expert Tips

Make your own cranberry sauce if possible!
Use feta in the brine (I like Whole Foods 365) because it’s softer and easier to whip.
Use a high speed blender or food processor. It will take longer to whip without one.
Keep blending and scraping down the sides. It will be crumbly, then thick, then start to thin out when it’s completely whipped.
Add 1 Tablespoon of water at a time to reach your desired consistency. It’s ok if it looks like it’s too thin. Chilling it will firm it up slightly.

Serving Suggestions

Crostini
Toasted sourdough
Crackers
Puff pastry
Bagel chips
Pita bread

How to Store and Make Ahead

Cover leftover whipped feta in plastic wrap or transfer to an airtight container and store in the fridge for up to 3 days.

To make ahead, whip the feta and make the cranberry sauce up to 3 days in advance. Assemble the two together and cover or store them separately in the fridge. Top with pistachios, honey, and thyme before serving.

More Holiday Appetizers

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Cranberry Whipped Feta Dip

This easy cranberry whipped feta dip is the perfect holiday appetizer! It looks just as festive as it tastes, and it only takes minutes to make. The combination of sweet, salty, and crunchy make it an easy appetizer everyone will love.

Course Appetizer

Cuisine American

Diet Gluten Free

Keyword holiday appetizer, thanksgiving appetizer

Prep Time 20

Cook Time 0

Total Time 20

Servings

Calories 259kcal

Author Molly Thompson

Ingredients

2 cups whole cranberry sauce store bought (1 can) or homemade cranberry sauce (chilled)
1 teaspoon orange zest plus more to garnish
1 Tablespoon orange juice
8 ounces feta cheese (I use the kind in the brine)
2 Tablespoons olive oil
3 Tablespoons heavy cream
1/4 cup roasted salted pistachios chopped
Hot honey to taste
Fresh chopped thyme to taste
Toasted bread crostini, pita, or crackers for serving

Instructions

Add the cranberry sauce, orange zest, and orange juice to a bowl and stir to combine. Skip this step if you are using homemade cranberry sauce with orange in it already.
2 cups whole cranberry sauce, 1 teaspoon orange zest, 1 Tablespoon orange juice
Add the feta and olive oil to a food processor or high-spend blender and blend until crumbly. Pour in the heavy cream and blend until creamy and smooth, stopping to scrape down the sides as needed. It will become thick and hard to blend then smooth out. Add 1 Tablespoon of water at a time as needed to reach your desired consistency. Transfer the feta to a serving bowl and refrigerate for 15 minutes or up to 3 days.
8 ounces feta cheese, 2 Tablespoons olive oil, 3 Tablespoons heavy cream
Top with cranberry sauce and crushed pistachios. Drizzle with hot honey and sprinkle with fresh thyme. Serve cold or room temperature with crusty bread for dipping.
1/4 cup roasted salted pistachios, Hot honey to taste, Fresh chopped thyme to taste

Notes

Cranberry sauce. I definitely recommend making your own cranberry sauce if you can! Make sure it’s cold or room temp before adding it to the feta.

Feta. Feta in the brine has more moisture and is easier to whip. It comes in a small tub rather than wrapped in plastic. Do not use the brine in the recipe, just purchase the feta with brine.

Blending. Use a high-speed blender or food processor. It will be thick and hard to blend then will thin out and become smooth. Add a tiny bit of water as needed. If it ends up looking to thin it will firm back up in the fridge as it chills.

*Nutrition information does not include crostini or bread for serving

Nutrition

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