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Olive Garden builds this sauce on a classic Italian idea: a few simple ingredients, treated carefully, can taste rich and complex. Two varieties of mushrooms give the sauce its body and flavor, while a cream base thickened with a quick roux and finished with Parmesan gives it its smooth texture.

Fettuccine is the usual partner because the wide ribbons hold plenty of sauce. The sauce is just as good over polenta or pan-seared chicken.

What makes the Creamy Mushroom Sauce so good?

A good pasta dish doesn’t need to be complicated or use exotic ingredients to give you rich, complex flavors. The Olive Garden Mushroom Sauce recipe proves this Italian culinary tradition by pairing two varieties of mushrooms with a simple cream sauce enriched with plenty of Parmesan cheese. The result is a creamy, earthy sauce that goes great over pasta, polenta, or pan-seared chicken for an easy meal that tastes more than a little indulgent. So, pour yourself a glass of wine, grab a fork, and enjoy before it’s all gone!

Ingredients and their roles in the recipe

For prepping the mushrooms, you’ll need:

• White button mushrooms – a namesake for the dish. Button mushrooms add a mild flavor and a tender consistency, especially after simmering.
• Baby portobello mushrooms – have a stronger, earthier flavor than white button mushrooms and a denser, chewier texture.
• Water – cooks the mushrooms without caramelization.

For the Olive Garden Creamy Mushroom Sauce, you’ll need:

• Unsalted butter – provides richness and cooks out the AP flour to form a roux. Using unsalted butter lets you control the sauce’s saltiness.
• All-purpose flour – cooks with the unsalted butter to form a roux to thicken the sauce. 
• Heavy cream – the sauce base. Heavy cream provides a smooth texture and a decadent mouthfeel.
• Half-and-half – increases the sauce volume without making it too heavy.
• Parmesan cheese, shredded – contributes a nutty, salty flavor which gives the sauce more depth and complexity.

For plating the dish, you’ll need:

• Fettuccine pasta, cooked according to the directions on the package – is the carb component of the dish. The wide ribbons of pasta give the sauce more surface area to cling to than spaghetti, but linguine and tagliatelle are also good choices.
• Olive Garden Mushroom Sauce (from above) – a creamy, earthy sauce that goes well with pasta or over polenta.
• Parsley, minced – adds some color and a touch of freshness to the sauce.

How to prepare the dish at home

To prep the mushrooms:

1. Clean the mushrooms with a damp paper towel and dry well.
2. Cut both types of mushrooms into quarter-inch slices.
3. Place the sliced mushrooms in a skillet and add just enough water to cover.
4. Cook over medium heat until the mushrooms are cooked through, about 8 to 10 minutes.
5. Drain the cooked mushrooms well and set aside.

To prepare the Olive Garden Mushroom Sauce:

1. Melt the unsalted butter in a large skillet over medium-high heat.
2. Once the butter is melted, sprinkle in the AP flour and stir frequently for about two minutes.
3. Whisk together the heavy cream and half-and-half and slowly add to the skillet while stirring.
4. Continue to stir to break up any lumps until the liquid starts to thicken.
5. Sprinkle in the Parmesan cheese and stir until it melts.
6. Add the cooked mushrooms and stir to heat through.
7. Taste the sauce and add salt, if needed.

To plate Olive Garden Creamy Mushroom Sauce over pasta:

1. Plate the cooked fettuccine.
2. Spoon the Mushroom Sauce over the top.
3. Garnish with minced parsley, and serve immediately.

What to serve with this pasta dish

Complete your meal by making some of the other great Olive Garden copycat recipes below.

Olive Garden Stuffed Mushrooms – Start your meal off right with a couple of Stuffed Mushrooms. These cheesy beauties have been a restaurant favorite for years, and now you can bring them into your kitchen with this copycat recipe. The secret to this recipe is adding clams and their juice for a briny flavor that goes great with the earthiness of the button mushrooms.

Olive Garden Blue Amalfi Cocktail – When you want a drink with a bit of tang and a whole lot of style, you can’t go wrong with an Amalfi Cocktail. This ocean-blue drink combines vodka, lemonade, and blue curaçao for a simple-to-make, dangerously easy-to-drink cocktail that’s the perfect warm-weather cooler.

Olive Garden Pumpkin Cheesecake – Finish your meal with a sweet treat. This Pumpkin Cheesecake was a limited-time menu item at the restaurant, but you can make it anytime you want with this copycat recipe. The cream cheese and pumpkin puree filling with a homemade gingerbread crust transforms a standard cheesecake into a seasonal favorite.

Storing and reheating tips

Refrigerator Storage: You can store the pasta and sauce together in an airtight container, but keeping the cooked pasta and sauce in two separate containers makes reheating easier. The sauce will last up to three days in the fridge.

Freezer Storage: You can freeze the pasta and sauce in an airtight container for up to a month, but the texture will suffer, and the dairy in the sauce may separate. Thaw the pasta and sauce in the fridge overnight, then stir well before reheating.

Reheating Instructions: If you stored the Olive Garden Mushroom Sauce and pasta separately, heat the sauce in a pan over low heat. Stir frequently to prevent it from burning, and if it seems a little dry, add a splash of half-and-half. Meanwhile, bring a pot of water to a simmer and dunk the cooked pasta into the simmering water for about a minute or until hot. If you stored the pasta and sauce together, place a serving in a bowl, cover, and heat for 60 seconds. Stir and continue to heat in 30-second bursts until hot.

Love Olive Garden sauces? Try these copycat recipes

• Olive Garden Alfredo Sauce
• Olive Garden Bolognese
• Olive Garden Marinara Sauce
• Olive Garden Spicy Three Meat Sauce
• Olive Garden Three Meat Sauce

Check out more of my easy sauce recipes and the best copycat Olive Garden recipes right here on CopyKat!

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Olive Garden Creamy Mushroom Sauce

Two kinds of mushrooms simmered in a rich cream and Parmesan sauce, ready to spoon over fettuccine, polenta, or chicken.

Course Comfort Food, dinner

Cuisine American, Italian

Diet Vegetarian

Keyword cheesy, Creamy, mushroom, Quick

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 605kcal

Author Stephanie Manley

Ingredients

• 1 pound fettuccine pasta
• 4 ounces white button mushrooms cut into 1/4-inch slices
• 4 ounces baby portobello mushrooms cut into 1/4-inch slices
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 cup half-and-half
• 3 ounces shredded Parmesan cheese
• salt to taste (optional)
• 2 teaspoons finely minced parsley

Instructions

• Boil the fettuccine according to the package directions. Drain.
• Place the sliced mushrooms in a large skillet over medium heat. Add enough water to just cover the mushrooms. Cook until the mushrooms are softened and cooked through. Drain any excess water. Set aside.
• Wipe out the skillet and place it back over medium heat. Add the butter to the skillet. When it has melted, add the flour. Cook for two minutes, stirring constantly. Slowly add the heavy cream and half-and-half, stirring as you go. Continue cooking and stirring until the sauce has thickened. Reduce the heat to a simmer. Add the Parmesan cheese and stir until the cheese has melted. Add the cooked mushrooms to the sauce. Taste and add salt if desired.
• Pour the sauce over the fettuccine, garnish with minced parsley, and serve.

Notes

• Dry the mushrooms well after cleaning, and drain them thoroughly after simmering, so the sauce doesn’t thin out.
• Add the cream mixture slowly, stirring constantly. This is the step that prevents lumps.
• Taste before adding salt. The Parmesan already brings some salt to the sauce.
• Serve right away. The sauce is at its best when it is hot and smooth.

Nutrition

Calories: 605kcal | Carbohydrates: 62g | Protein: 19g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 347mg | Potassium: 435mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1073IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 2mg

       

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This beef jerky dip pairs the bold, savory flavor of chopped beef jerky with a rich, creamy cheese base. It is easy to throw together, making it a great fit for tailgating, potlucks, or any gathering where you want a crowd-friendly snack without much effort.

The dip needs very little equipment, so you can even make it at the cabin or while tailgating. Meat lovers and cheese fans both find something to like.

What makes this dip the perfect party appetizer

This innovative dip breaks all the conventional rules by combining beef jerky’s bold, savory flavor with a rich, creamy cheese base. The result is an irresistible blend of textures and tastes that keeps everyone returning for “just one more dip.” Perfect for tailgating, potlucks, or any gathering where you want to impress with minimal effort, this recipe proves that sometimes the most unexpected combinations create the most memorable dishes.

Why you should give this recipe a try

• Cream cheese gives the dip structure. It forms the rich, creamy foundation that holds the jerky and cheddar in every scoop.
• Sour cream and mayonnaise keep it spreadable. They loosen the cream cheese into a smooth, scoopable texture and add tang and richness.
• Finely shredded cheddar blends in smoothly. A fine shred disappears into the base instead of leaving stringy clumps, while still adding sharp flavor.
• Chilling brings the flavors together. An hour in the refrigerator gives the jerky, garlic, and seasonings time to blend into the creamy base.
• The heat level is easy to adjust. A little Tabasco and black pepper provide the heat, so you can turn it up or down to suit your crowd (see the variations below).
• It is built for make-ahead and travel. Everything mixes in one bowl and keeps well in the refrigerator for a day, which makes it easy to bring along.

Beef Jerky Dip Ingredients

To make shredded beef jerky dip, you’ll need:

• Cream cheese – Creates the rich, creamy foundation and gives the dip structure.
• Beef jerky – The star ingredient, adding meaty flavor and chewy texture.
• Fresh garlic – Provides savory depth and an aromatic base.
• Cheddar cheese – Adds sharp flavor and a cheesy texture.
• Sour cream – Adds tang and helps the dip reach the right consistency.
• Mayonnaise – Brings richness and helps create a smooth, spreadable texture.
• Tabasco sauce – Brings heat and vinegar tang.
• Worcestershire sauce – Adds umami depth and complexity.
• Onion powder – Provides concentrated onion flavor.
• Ground black pepper – Adds subtle heat and seasoning.
• Green onions – Add fresh flavor and a crisp contrast to the creamy base.

Pro Tips for Success

• Serving Strategy: Use smaller serving bowls and refill as needed
• Jerky Selection: Choose unflavored beef jerky for best results
• Cheese Grating: Use the finest shred setting for a smooth texture
• Garlic Prep: Fresh garlic is preferred, but granulated can be used (½ teaspoon)

Step-by-Step Instructions

1. Soften and prep. Set the cream cheese on the counter to soften for about 10 minutes. Meanwhile, chop the beef jerky into small pieces, grate the garlic, thinly slice the green onions, and finely shred the cheddar cheese if needed. Set everything aside.
2. Blend the base. Beat the softened cream cheese, sour cream, and mayonnaise until smooth with a stand mixer or electric hand mixer. If you do not have either, use the handle of a wooden spoon.
3. Add the jerky and cheese. Stir in the chopped beef jerky and shredded cheddar cheese.
4. Season. Stir in the Tabasco sauce, Worcestershire sauce, onion powder, ground black pepper, and grated garlic.
5. Fold in the green onions. Gently fold them into the dip. Save a few slices for garnish if you like.
6. Chill. Cover the bowl with plastic wrap and refrigerate for at least 1 hour so the flavors can blend.
7. Serve. Stir the dip well, transfer it to a serving bowl or dish, and garnish with sliced green onions if you like.

Serving suggestions & pairings

Use a smaller serving bowl and refill it as needed throughout the event. These dippers all work well:

• Tortilla chips: A classic that needs no prep and is sturdy enough to hold the dip’s weight.
• Bagel chips or pita chips: A more modern take on the traditional chip.
• Fresh vegetables: Carrot, cucumber, and celery sticks bring crunch and freshness.
• Pretzels: Their saltiness contrasts with the creamy, tangy dip.

The dip also pairs well with other game day snacks like Mississippi Meatballs and Boneless Buffalo Chicken Bites.

Storage & Reheating Instructions

• Refrigerator Storage: Store unserved dip in an airtight container in the refrigerator for up to 3 days. For make-ahead prep, you can mix it up to 24 hours before serving and keep the garnishes chopped separately. Stir well before serving. Do not save dip that has already been served.
• Freezer Storage: Not recommended. Dips made with cream cheese, sour cream, and mayonnaise can separate and turn watery when thawed.

More cheesy and meaty appetizer recipes

• Boudin Sausage Dip
• Deviled Ham Cheese Ball
• Dried Beef Cheese Ball
• Mississippi Sin Dip
• Texas Trash Dip

Find lots of easy appetizer recipes right here on CopyKat!

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Beef Jerky Dip

A creamy, savory dip with chewy beef jerky, sharp cheddar, garlic, and green onions. Easy to make ahead for game day, tailgates, and potlucks.

Course Appetizer

Cuisine American

Keyword Beef, cheesy, Party Food, Spicy

Prep Time 10 minutes minutes

Chilling 1 hour hour

Servings 10

Calories 297kcal

Author Stephanie Manley

Ingredients

• 8 ounces cream cheese softened
• 6 ounces sour cream
• ⅓ cup mayonnaise
• 1 cup finely chopped beef jerky
• 1 cup finely shredded cheddar cheese
• 1 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon grated garlic
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ⅓ cup chopped green onions plus extra for garnish

Instructions

• Combine the cream cheese, sour cream, and mayonnaise in a medium bowl. Mix with an electric mixer until smooth and creamy.
• Add the beef jerky and cheddar and stir until evenly distributed. Then add the Tabasco sauce, Worcestershire sauce, garlic, onion powder, and black pepper. Stir to combine. Gently fold in the green onions.
• Taste the dip and adjust the seasoning according to your preference, adding more salt, garlic, or onion powder if desired.
• Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
• Before serving, give the dip a quick stir. Garnish with additional chopped green onions if desired and serve with your favorite dippers like tortilla chips, crackers, pretzels, or fresh vegetables.

Notes

• Chop the jerky into small pieces so every scoop carries meaty flavor without long, tough strands.
• Let the cream cheese soften fully before mixing. Cold cream cheese leaves lumps that are hard to beat out.
• The dip firms up in the refrigerator, so give it a good stir before serving.

Nutrition

Calories: 297kcal | Carbohydrates: 6g | Protein: 12g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 634mg | Potassium: 222mg | Fiber: 1g | Sugar: 4g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg

       

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This dish started as a limited-time menu item at Olive Garden, which is why so many people go looking for a way to make it themselves. It combines a mix of mild and spicy peppers with sweet red onion and hot Italian sausage, all served in a pink tomato cream sauce.

The method is simple. The vegetables soften in a heavy pot, the whole sausage links simmer in marinara with the Italian seasoning and Calabrian peppers, and the cream goes in at the end before the rigatoni.

What makes Rigatoni with Spicy Sausage and Peppers the perfect pasta night recipe?

Don’t you hate it when you think you’ve found a new favorite at a restaurant, only to learn it’s only available for a limited time? If you tried and loved the Spicy Sausage and Peppers Rigatoni on Olive Garden’s limited-time Calabari Summer menu, don’t worry, you can recreate the taste at home with this copycat recipe. If you missed it, you can now try this hearty pasta dish with mixed bell peppers, spicy Calabari peppers, sweet red onions, and hot Italian sauces, served over rigatoni in a creamy tomato sauce in your dining room.

Ingredients and their roles in the recipe

For a copycat version of Olive Garden Sausage and Peppers Rigatoni, you’ll need:

• Olive oil – sautés the vegetables and adds some richness.
• Red onion, sliced into quarter-inch strips – adds sweetness and a more complex flavor than white onions.
• Red bell pepper, sliced into quarter-inch strips – its slight sweetness helps balance the heat of the other peppers.
• Green bell pepper, sliced into quarter-inch strips – has a grassy, somewhat bitter taste which contrasts with the sweeter red peppers.
• Salt – enhances the flavor of the other ingredients.
• Red pepper flakes – give the sauce an initial, yet flat layer of heat.
• Hot Italian sausage links – provide protein and meatiness to the dish. The sausage seasonings also flavor the rest of the sauce.
• Marinara sauce, jarred or homemade – the sauce base strongly influences the final flavor, so choose one you love. See below for a tasty homemade marinara recipe.
• Water or pasta water – replaces the liquid lost while cooking.
• Italian seasoning – boosts the sauce’s flavor with dried herbs.
• Calabrian peppers packed in oil – bump up the sauce’s spiciness and add a slightly more complex taste.
• Rigatoni – the tubular shape gives the sauce plenty of area to cling to.
• Heavy cream – tames the heat and tang with its rich creaminess. Transforms the marinara into a pink sauce.

How to prepare this dish

To prepare Sausage and Peppers Rigatoni as they do at The Olive Garden:

1. Heat the olive oil in a large, thick-bottomed pot over medium heat.
2. When the oil is hot, add the red onion, red bell pepper, green bell pepper, the salt, and red pepper flakes. Stir well.
3. Cook until the vegetables soften slightly but do not color, about 8 to 10 minutes. Stir occasionally to prevent burning.
4. Add the whole hot Italian sausage links to the pot and pour the marinara sauce over. Pour the water into the jar of marinara and shake well to clean off all the stuck-on sauce. Add the water to the sauce.
5. Stir in the Italian seasoning and Calabrian peppers.
6. Cover the pot and reduce the heat to medium-low. Cook uncovered for 20 to 25 minutes, or until the sausages are completely cooked through.
7. While the sauce cooks, prepare the rigatoni according to the package directions. Drain and reserve.
8. When the sausages are cooked through, remove them from the pot and cut them into rounds. Return them, along with any liquid, to the sauce.
9. Stir in the heavy cream and mix well.
10. Add the drained pasta to the pot, stir to coat, and serve hot.

What to serve with this dish?

Complete your meal with a few of the following Italian favorites.

Olive Garden Marinara Sauce – Marinara works great as a stand-alone pasta sauce, but since it is basically tomato sauce with a touch of garlic oil and a sprinkle of red pepper flakes, you can use it in so many other ways. Whichever one you choose, after tasting this easy, flavorful sauce, you’ll want to skip the jarred stuff.

Authentic Italian Rice Balls with Cheese and Meat – The breading gives these rice balls a crunchy exterior, but what’s inside is what makes these snacks so delicious. Each rice ball hides a mix of ham, pepperoni, salami, mozzarella, and Romano for that perfect meaty cheese pull.

Olive Garden Tiramisu – This simplified version of the classic Italian dessert opts for sponge cake instead of traditional ladyfingers. This small substitution may streamline the process, but the recipe still delivers the same taste you love. And when you can get a restaurant-quality dessert on the table in less than 30 minutes, the change is worth it.

Storing and reheating instructions

Refrigerator Storage: Keeping the sauce and pasta in two separate airtight containers is ideal, but you can store them together, although the pasta may soak up some sauce. Try to use up the leftovers within three days.

Freezer Storage: Freezing isn’t ideal because the cream may separate, but if you need to freeze it, store it in a freezer-safe container for up to a month. Thaw in the fridge before reheating.

Reheating Instructions: Pour the leftover sauce or sauce and pasta into a saucepan and stir in a few tablespoons of water. Cover the saucepan and heat on low until hot. If you stored the pasta separately, boil water and dunk the rigatoni in the boiling water for about 30 seconds to heat.

Favorite copycat Olive Garden pasta recipes

• Olive Garden Capellini Pomodoro
• Olive Garden Chicken Fettuccine Alfredo
• Olive Garden Five Cheese Ziti al Forno
• Olive Garden Four Cheese Manicotti
• Olive Garden Spaghetti and Meatballs

Check out more of my famous copycat Olive Garden recipes to make at home.

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Olive Garden Spicy Sausage and Peppers Rigatoni

Hot Italian sausage, bell peppers, and Calabrian peppers simmered in a creamy tomato sauce and tossed with rigatoni.

Course dinner

Cuisine American, Italian

Keyword one-pot, Pasta, Sausage, Spicy

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 688kcal

Author Stephanie Manley

Ingredients

• 2 tablespoons olive oil
• 1 cup sliced red onion
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 pound hot Italian sausage links
• 1/2 teaspoon Italian seasoning
• 1/4 cup Calabrian chili peppers packed in oil
• 24 ounces marinara sauce
• 1/2 cup water
• 1 pound rigatoni
• 2 tablespoons heavy cream

Instructions

• Place the olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion, red bell pepper, and green bell pepper to the pot and season with salt and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender but not browned, about 8 to 10 minutes.
• Add the sausage links, Italian seasoning, Calabrian chili peppers, and marinara sauce to the pot. Pour the water into the empty marinara jar, replace the lid, and shake to loosen any remaining sauce. Pour the contents of the jar into the pot. Mix well. Cover the pot and simmer over medium-low heat for 20 to 25 minutes, or until the sausages reach an internal temperature of 160°F.
• While the sauce simmers, boil the rigatoni in salted water until al dente, according to the package directions. Drain.
• Remove the sausages from the sauce and transfer them to a cutting board. Slice the sausages into bite-sized pieces.
• Stir the heavy cream into the sauce until thoroughly combined.
• Return the sliced sausages to the pot. Add the cooked rigatoni and stir until the pasta is evenly coated with sauce. Serve hot.

Notes

• Keep the vegetables from browning in the first step. You want them soft and sweet, not caramelized.
• Rinse the marinara jar with the water so none of the sauce is wasted.
• Do not rush the covered simmer. Gentle heat cooks the whole links through without drying them out.
• Slice the sausage after it has cooked and return any juices from the cutting board to the pot.

Nutrition

Calories: 688kcal | Carbohydrates: 69g | Protein: 23g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 63mg | Sodium: 1421mg | Potassium: 821mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1287IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 3mg

       

The lineup covers sweet, savory, and everything in between. You’ll find copycat versions of restaurant favorites like the Boston Market sweet potato casserole and KFC green beans, along with Southern classics like fried okra and yellow squash casserole. Several bake in a single pan and feed a crowd, which takes some stress out of the holiday oven schedule.

Pick the ones that fit your menu, and make a few ahead if you can. Each recipe below has a quick note on what makes it a good fit, so you can decide where to start.

• Boston Market Sweet Potato Casserole Easy Copycat Recipe
• Perfect Crispy Southern Fried Okra Recipe (Restaurant-Style)
• Piccadilly Cafeteria Carrot Souffle – Sweet & Creamy Baked Carrot Casserole
• Easy KFC Green Beans Recipe with Onions – Perfect Copycat Side Dish
• Martha Stewart’s Ultimate Three-Cheese Macaroni and Cheese
• Boston Market Squash Casserole
• Easy Homemade Scalloped Potatoes Recipe (No Cheese, Pure Comfort)
• Southern Squash Casserole with Ritz Cracker Topping Recipe
• Boston Market Macaroni and Cheese Creamy & Delicious
• Yellow Squash Casserole from the Black Eyed Pea Restaurant

1. Boston Market Sweet Potato Casserole Easy Copycat Recipe

If you only make one casserole this year, make this one. The sweet potatoes are baked whole rather than boiled, which keeps the flesh dense and sweet, and the dark brown sugar and oatmeal streusel bake up crisp on top. It serves 12 from one 9×13 pan, so it covers the holiday table without any doubling.

2. Perfect Crispy Southern Fried Okra Recipe (Restaurant-Style)

Fried okra belongs on a Thanksgiving table next to the turkey, and this version gets it right. The three-stage coating of flour, egg, and cornmeal gives you a crunchy crust, with paprika, chili powder, garlic salt, and onion salt in the mix. Slice the pods into 3/8 inch rounds, and the okra stays sweet and grassy instead of slimy.

3. Piccadilly Cafeteria Carrot Soufflé – Sweet & Creamy Baked Carrot Casserole

This carrot soufflé is for anyone who wants a side that tastes almost like dessert. The carrots are whipped while they are still hot, and the eggs are blended in after the flour, which is the step that makes the texture light and custardy. One 13×9 pan serves 8, and a dusting of powdered sugar finishes it off.

4. Easy KFC Green Beans Recipe with Onions – Perfect Copycat Side Dish

When the oven is full and you need one more vegetable, these green beans come together in about 20 minutes. They start with canned cut green beans, sweet yellow onion, butter, and garlic powder, with kosher salt and black pepper for balance. Add a little cooked bacon if you want to go further than the original.

5. Martha Stewart’s Ultimate Three-Cheese Macaroni and Cheese

This is the mac and cheese I bring out for special occasions. A roux of butter and flour makes a smooth base for sharp white cheddar and Gruyère, with a touch of nutmeg and cayenne. The buttery breadcrumb topping gives you the golden crust that makes it look as good as it tastes.

6. Boston Market Squash Casserole

This Boston Market squash casserole is a great choice for guests who don’t eat meat. Cook zucchini and yellow squash with onions and chicken bouillon, then fold in crumbled Jiffy cornbread for texture. The thyme and fresh parsley keep it bright, and it works just as well on a weeknight.

7. Easy Homemade Scalloped Potatoes Recipe (No Cheese, Pure Comfort)

Scalloped potatoes are a must-have for a crowd, and this version skips the cheese for a pure cream and garlic flavor. Thin slices of russet potatoes simmer in butter, cream, and onion powder, then bake in a 2-quart dish at 350°F until golden. It is simple enough to make on a busy holiday morning.

8. Southern Squash Casserole with Ritz Cracker Topping Recipe

This Southern squash casserole is for when your garden has more summer squash than you know what to do with. Yellow squash and sweet onion are bound with cream of celery soup, egg, and sharp cheddar. The buttered Ritz cracker topping turns crisp in the oven and gives every bite a crunch.

9. Boston Market Macaroni and Cheese Creamy & Delicious

Boston Market’s mac and cheese is hard to beat, and this copycat keeps the creamy texture without much fuss. A little dry mustard powder adds a tangy edge that sets it apart from plain mac and cheese. The whole thing is ready in about 30 minutes, with a short ingredient list you probably already have.

10. Yellow Squash Casserole from the Black Eyed Pea Restaurant

This Black Eyed Pea yellow squash casserole is a Southern home-style favorite, and it contains no black-eyed peas. Small, tender squash works best here, so the post walks you through picking good ones. Eggs, butter, and breadcrumbs bake into a rich casserole with a crispy golden top.

Thanksgiving is a lot of cooking, so start with one or two of these and see what your family reaches for first. Try a recipe, then come back and tell me how it turned out in the comments. I’ll be here with the next one.

       

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Olive Garden Seafood Alfredo combines fettuccine, tender bay scallops, and medium shrimp in a creamy Parmesan sauce. This copycat version is made in one skillet while the pasta boils, so the sauce stays fresh and silky.

The sauce starts with a simple butter-and-flour roux, then gets richer with heavy cream and half-and-half. Shredded Parmesan melts in at the end to thicken the sauce and add savory depth.

What makes Olive Garden’s Seafood Alfredo so good?

Break out of the jarred-sauce rut with this homemade take on Olive Garden’s Seafood Alfredo. It’s fancy enough for company, but quick and easy enough for a weeknight family meal. Sweet bay scallops and briny shrimp pair wonderfully with a rich, creamy Parmesan cheese sauce that clings to each strand of al dente fettuccine. It’s the kind of dinner that will make you want to stay home to eat.

Ingredients and their roles in the recipe

For Olive Garden Seafood Alfredo, you’ll need:

• Fettuccine pasta – the flat, wide noodles give more surface area for the sauce to cling to and provide more chew.
• Raw shrimp, medium-sized and peeled – adds a sweet, briny flavor and texture.
• Bay scallops –  are sweet and tender. Try to use dry-packed bay scallops to avoid additional liquid, which can loosen the sauce.
• Neutral oil – cooks the shrimp and bay scallops without imparting any flavor. Grapeseed oil is a great option here.
• Unsalted butter – enriches the sauce and combines with the flour to create a roux.
• All-purpose flour – thickens the sauce so it clings better to the pasta.
• Heavy cream – makes up half of the sauce base and adds richness.
• Half-and-half – forms the other half of the sauce without making the Seafood Alfredo too rich.
• Parmesan cheese, shredded – provides a savory, nutty flavor and helps thicken the sauce.
• Parsley – garnishes the dish with fresh herbal flavor and a bit of color.

How to make it

To prepare the Seafood Alfredo from Olive Garden at home:

1. Boil salted water and cook the fettuccine according to the package directions.
2. While the pasta is cooking, place a large skillet over medium heat.
3. Add the neutral oil to the pan. Pat the scallops dry and cook for about a minute on one side, then flip and cook for about 30 seconds on the other. Remove from the pan and drain on paper towels.
4. Add more oil to the pan and return it to the heat. Dry the shrimp, and when the oil is hot, sauté them for two to four minutes until almost cooked through. Remove the shrimp and drain them on a paper towel.
5. Wipe the skillet with a paper towel and return it to the heat.
6. Add the butter to the skillet and once it melts, stir in the flour. Cook the flour, stirring, for a minute or two, until it starts to smell like freshly baked bread.
7. While stirring, add the cream and half-and-half. Continue to stir until the flour dissolves and there are no lumps.
8. Lower the heat and add the Parmesan cheese. Stir the cheese into the sauce and continue stirring until it dissolves and the sauce thickens.
9. Return the bay scallops and shrimp to the skillet and stir until the shrimp finishes cooking. Taste the sauce and add salt, if you want.
10. Drain the cooked pasta and toss with the sauce. Garnish with the minced parsley and serve immediately.

What to serve with this dish

Olive Garden Seafood Alfredo is quite a heavy main course, so choose a light starter or side. Below are three great suggestions.

Anthony’s Caesar Salad – Simple, yet flavorful, Caesar Salad is the perfect way to start your meal. Crisp romaine lettuce tossed in a garlicky, tangy dressing, topped with crunchy homemade croutons and savory Romano cheese, comes together into a classic salad that goes with just about any main course.

Lemon Lush – Between the dense lemony filling and the fluffy cream cheese and Cool Whip topping, a slice of Lemon Lush delivers plenty of refreshing tang. Luckily, the homemade nut crust keeps the dessert from becoming too sour with its earthy flavor.  Lemon Lush is an old favorite worth bringing back.

Little Caesar’s Crazy Bread – These soft breadsticks are great for getting every last drop of Alfredo sauce from your plate. Brushed with garlic butter and sprinkled with plenty of Parmesan cheese, Crazy Bread is a wonderful side and perfect for serving on the side or as a starter with bowls of marinara or nacho cheese sauce.

Storing and reheating instructions

Refrigerator Storage: Alfredo sauce is best made fresh, but you can keep leftovers in the fridge for a day or two. Transfer the sauce to one airtight container and the cooked pasta to another to prevent the fettuccine from soaking up all the sauce and getting soggy.

Freezer Storage: Seafood Alfredo from Olive Garden does not freeze well.

Reheating Instructions: Place a saucepan over low heat and add the sauce. If it is a little too thick, add some half-and-half to thin it out. Warm the sauce slowly, stir often, and adjust the heat to keep it from simmering. Meanwhile, fill a saucepan with water and bring the water to a boil. Dip the cold pasta into the boiling water for about 10 seconds to warm, then toss with the heated sauce. Garnish with minced parsley and serve immediately.

More Olive Garden recipes 

• Olive Garden Shrimp Alfredo
• Olive Garden Alfredo Sauce
• Olive Garden Baked Parmesan Shrimp
• Olive Garden Chicken and Shrimp Carbonara
• Olive Garden Shrimp Scampi Fritta

Check out even more of my easy Olive Garden copycat recipes to make for dinner.

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Olive Garden Seafood Alfredo Copycat

Creamy homemade Parmesan Alfredo tossed with bay scallops, shrimp, and fettuccine for a restaurant-style dinner at home.

Course dinner

Cuisine American, Italian

Keyword Creamy, Scallops, Seafood, Shrimp

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 822kcal

Author Stephanie Manley

Ingredients

• 1 pound fettuccine pasta
• 8 ounces medium peeled shrimp
• 8 ounces bay scallops dry packed are recommended
• 2 tablespoons neutral oil
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 1/2 cups half-and-half
• 4 ounces shredded Parmesan cheese
• salt to taste (optional)
• 2 teaspoons minced parsley

Instructions

• Boil the fettuccine according to the package directions. Drain and cover to keep warm.
• Meanwhile, place the oil in a large skillet over medium heat. Pat the shrimp and scallops dry with a paper towel to remove excess moisture and place them in the hot skillet without crowding the pan; you may need to do this in batches. Cook for 1 to 2 minutes per side, or until almost cooked through (they will continue to cook in the alfredo sauce). Remove from the from the skillet and set aside.
• Wipe out the skillet and place it back over medium heat. Place the butter in the skillet. When the butter has melted, add the flour. Cook for two minutes, stirring constantly. Slowly add the heavy cream and half-and-half, stirring as you go. Continue cooking and stirring until the sauce has thickened. Reduce the heat to a simmer. Add the Parmesan cheese and stir until the cheese has melted. Add the scallops and shrimp to the sauce. Taste and add salt if desired.
• Pour the sauce over the fettuccine, garnish with minced parsley, and serve.

Notes

• Pull the shrimp from the skillet when they are almost cooked through. They finish cooking in the warm sauce, which keeps them tender.
• Keep the heat low once the cheese goes in. High heat can make a cream sauce separate.
• Add the cream gradually while stirring so the roux dissolves without lumps.

Nutrition

Calories: 822kcal | Carbohydrates: 64g | Protein: 30g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 245mg | Sodium: 822mg | Potassium: 481mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 2mg

       

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Cracker Barrel Strawberry French Toast Bake is a baked bread pudding built from torn sourdough, a sweetened cream cheese filling, and a rich custard. Serve it with whipped cream, chopped fresh strawberries, and a small bowl of strawberry pancake syrup on the side.

The recipe has three parts: a cream cheese filling, a custard, and the assembly. You can mix both the filling and the custard ahead and hold them until you are ready to layer and bake.

What makes this French Toast Bake with strawberries a delicious make-ahead breakfast

Don’t settle for sugary boxed cereal for breakfast when you can have a slice of Strawberry French Toast Bake with its layers of custard-soaked sourdough bread and cheesecake-like filling. This copycat Cracker Barrel recipe bakes up golden brown on top with the creamy consistency of bread pudding inside.

The tang of the sourdough and cream cheese helps to offset the sweetness, while the strawberry topping adds a burst of freshness. And maybe the best part is that when you assemble it the night before, put it in the oven, and have hot Cracker Barrel Strawberry French Toast Bake ready by the time you are done with your morning routine.

Ingredients and their roles in the recipe

For the cream cheese filling, you’ll need:

• Powdered sugar – Sweetens the cream cheese and dissolves without making the mixture gritty.  
• Cream cheese, softened – forms the base of the filling, giving it both creaminess and tang.
• Lemon juice – brightens the filling a echoing a classic cheesecake.
• Vanilla extract – provides depth to the cream cheese filling.
• Salt – enhances the taste of the other ingredients.

For the custard, you’ll need:

• Heavy cream – gives the custard its richness.
• Whole milk – adds liquid, but prevents the dish from becoming too heavy.
• Eggs, whole, plus one yolk – helps enrich and set the custard.
• White granulated sugar – sweetens the custard and helps it brown in the oven.
• Salt – enhances the taste of the other ingredients.
• Ground nutmeg – provides a woodsy flavor that is a traditional cooking spice.

To assemble Cracker Barrel Strawberry French Toast Bake, you’ll need

• Unsalted butter, softened – greases the baking dish to help prevent sticking.
• Sourdough bread –  soaks up the custard. The slight tang of the sourdough helps to cut through the sweetness.
• Cream cheese filling (from above) – is a sweet, creamy filling with a bit of a tang between layers of the bread pudding.
• Custard mixture (from above) – transforms the bread into a rich and delicious bread pudding.
• Whipped cream – forms a light, airy topping that contrasts with the dense cream cheese mixture.
• Strawberries, washed, dried, and cut into small pieces – Bring fresh strawberry flavor, color, and a bit of tartness to help balance the dish’s sweetness.
• Strawberry Pancake Syrup – provides intense strawberry flavor to the dish. The Great Value brand of Strawberry Pancake Syrup works well here.

How to make this bread pudding

To prepare the cream cheese filling:

1. In the bowl of a stand mixer, add the powdered sugar, cream cheese, lemon juice, vanilla extract, and salt,
2. Using a paddle attachment, beat the mixture on LOW, then slowly increase the speed to MEDIUM.
3. Continue mixing until the ingredients are fully incorporated, and the filling is light and airy. Cover and reserve for later.

To prepare the custard:

1. In a large mixing bowl, whisk the heavy cream, whole milk, whole eggs, egg yolk, white granulated sugar, salt, and ground nutmeg until the custard base is smooth and fully incorporated.
2. Cover and reserve for later.

To assemble and bake a Cracker Barrel Strawberry French Toast Bake:

1. Preheat the oven to 350°F.
2. Grease a 13 x 9 baking dish with softened butter.
3. Tear the sourdough bread into large pieces. Line the bottom of the greased baking dish with half the pieces.
4. Use a small cookie scoop to portion out the cream cheese filling evenly over the bread.
5. Cover the filling with the remaining bread pieces.
6. Slowly pour the custard base over the top bread through a fine-mesh strainer. Gently press down on the bread. Wait 15 minutes for the bread to soak in the custard base.
7. Bake for 50 to 60 minutes until the top is golden brown. Check that the custard is set by inserting a knife in the center. When it comes out dry, the dish is cooked through.
8. Place the baking dish on a wire rack for about 10 minutes before plating.
9. Garnish each piece with a dollop of whipped cream and a sprinkling of chopped fresh strawberries. Serve with a small bowl of Strawberry Pancake Syrup on the side.

What to serve with a French Toast Bake

Cracker Barrel Strawberry French Toast Bake is a great addition to any weekend brunch, so why not host one? Gather your friends, whip up a Strawberry French Toast Bake, and enjoy a few of the recipes below for a fantastic meal.

Dunkin’ Snakin’ Bacon – There’s everyday bacon, and then there’s that bacon you make only on those special occasions. Snackin’ Bacon from Dunkin’ is definitely the latter. Not because it’s tough to make; it’s not, but with such a delicious coating of fresh ground pepper and brown glaze, you’d be eating way too much of it.

La Madeleine Quiche Lorraine – A lot has been said about quiches, but the only thing you need to remember is that they are easy to make and so tasty. This version of the classic Quiche Lorraine from La Madeleine opts for a fluffy, eggy base studded with cubed ham, crispy bacon bits, and creamy Swiss cheese in a simple cold-water crust.

Classic Peach Bellini – This version of the cocktail takes inspiration from the legendary Harry’s Bar. The recipe has only two ingredients: fresh peaches and ice-cold prosecco or champagne, but its simplicity makes it a true standout and a must-have brunch beverage.

Make-ahead, storing, and reheating instructions

Make-ahead Instructions: Prepare the bake up to the point of baking, then cover the baking dish tightly with plastic wrap. Chill overnight. You can bake it off following the main recipe above the next morning, but add another five minutes to the baking time to account for it being cold.

Refrigerator Storage: Keep the leftovers in an airtight container for up to three days in the fridge. Store the whipped cream in a separate container. Chop fresh strawberries when you reheat and serve.

Reheating Instructions: Cover with aluminum foil and warm in a 325-degree oven for 15 to 20 minutes. Remove the foil a few minutes before you take it out of the oven to help the top crisp up.

Try these Cracker Barrel breakfast recipes

• Cracker Barrel Cinnamon Roll Pie
• Cracker Barrel Egg in a Basket
• Cracker Barrel French Toast
• Cracker Barrel Ham and Egg Casserole
• Cracker Barrel Hashbrown Casserole

Check out more of my copycat Cracker Barrel recipes to make for any meal of the day.

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Cracker Barrel Strawberry French Toast Bake Copycat

Custard-soaked sourdough layered with cream cheese filling and topped with whipped cream and fresh strawberries.

Course Breakfast, Brunch, Casserole

Cuisine American

Diet Vegetarian

Keyword baked, comfort food, French Toast, strawberry

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Resting 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 628kcal

Author Stephanie Manley

Ingredients

• 1 tablespoon butter softened
• 1 loaf unsliced sourdough bread (24 ounces)
• 2 tablespoons powdered sugar
• 8 ounces cream cheese softened
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 teaspoon salt divided use
• 1 3/4 cups heavy cream
• 1 3/4 cups whole milk
• 5 large large eggs
• 1 large egg yolk
• 1 cup granulated sugar
• 1/2 teaspoon ground nutmeg
• 1/2 quart strawberries washed, dried, and cut into small pieces
• 2 cups whipped cream
• Great Value strawberry pancake syrup

Instructions

• Preheat the oven to 350°F. Use the butter to generously grease a 9×13-inch baking dish.
• Slice the sourdough loaf into 1/2-inch slices. Tear half of the sliced loaf into large pieces and arrange them evenly in the baking dish.
• In a medium bowl, combine powdered sugar, cream cheese, lemon juice, vanilla extract, and 1/4 teaspoon salt. Use a mixer to beat until smooth and creamy. Drop the cream cheese mixture evenly over the bread using a 1/2-ounce cookie scoop.
• Tear the remaining bread into large pieces and arrange them over the cream cheese mixture.
• In a large bowl, whisk together the heavy cream, whole milk, eggs, egg yolk, granulated sugar, nutmeg, and the remaining 1 teaspoon of salt until thoroughly combined. Pour the custard evenly over the bread through a fine-mesh sieve.
• Gently press the bread into the custard to moisten all the pieces and let stand for 15 minutes to allow the bread to absorb the custard.
• Bake for 50 to 60 minutes, or until the top is golden brown and the custard is set in the center. A knife inserted near the center should come out without any liquid custard.
• Let the bread pudding cool for 10 to 15 minutes. Serve warm with fresh chopped strawberries, a dollop of whipped cream, and strawberry syrup on the side.

Notes

Great Value Strawberry Syrup can be found at Walmart.

Nutrition

Calories: 628kcal | Carbohydrates: 88g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 169mg | Sodium: 647mg | Potassium: 265mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1093IU | Vitamin C: 24mg | Calcium: 137mg | Iron: 2mg

       

Thanksgiving is November 26 this year, so you have plenty of time to plan. I’ve mixed oven casseroles with stovetop sides, a no-cook cranberry relish, and two breads, so you can spread the work between the burners and the oven instead of fighting over one rack. You can make several ahead or freeze them, and I’ve pointed those out below.

Scroll through, pick three or four that sound like your table, and let your guests wonder which restaurant you ordered from.

Boston Market Cornbread Recipe

Hands down, this is my favorite way to make cornbread. Jiffy corn muffin mix and Jiffy yellow cake mix combine for a sweet, fluffy cornbread that blurs the line between cake and cornbread. It bakes in an 8×8 pan in about 30 minutes and makes 12 servings. I serve it warm with plenty of softened butter.

Check out this recipe

Lawry’s Creamed Spinach with Bacon

This isn’t the bland, watery creamed spinach you may remember. It’s built on bacon, onion, garlic, and Lawry’s seasoned salt in a silky sauce, and it’s our family’s favorite at Christmas. Squeeze the thawed spinach dry so the sauce stays thick. It takes 20 minutes, serves 8, and can be made the day before and reheated, which frees up your stovetop on the big day.

Check out this recipe

Boston Market Sweet Potato Casserole Easy Copycat Recipe

I included this one because it has every layer you want: a brown-sugar sweet potato base, a marshmallow layer, and a buttery oatmeal cookie crumble on top. Baking the sweet potatoes whole instead of boiling them keeps the flesh dense and sweet. One 9×13 pan serves twelve, and you can bake it a day ahead and reheat it. Just don’t assemble it unbaked overnight, because of the raw eggs.

Check out this recipe

Easy Copycat Cracker Barrel Broccoli Cheese Casserole Recipe

Rice, broccoli, and a silky American cheese sauce come together under a buttery Ritz cracker topping. I included it because it’s one of the easiest make-aheads here. You can assemble it up to 24 hours ahead and add the cracker topping just before baking so it stays crisp. It serves 8 and takes about 30 minutes.

Check out this recipe

Boston Market Squash Casserole

If you want a vegetable dish that isn’t green beans, this one bakes zucchini and yellow squash with crumbled Jiffy cornbread, American cheese, and thyme. The cornbread gives it real substance, and it’s an easy match for roasted turkey. It makes 12 servings, and the assembled casserole freezes for up to 3 months before baking.

Check out this recipe

Piccadilly Cafeteria Carrot Souffle – Sweet & Creamy Baked Carrot Casserole

I know that when I’ve made this dish for people, they can’t believe they’re eating carrots. It’s sweet, light, and doesn’t have an eggy taste, and a dusting of powdered sugar finishes it. It serves 8. I prefer not to make it ahead because the texture changes a bit, though it does reheat well.

Check out this recipe

Cracker Barrel Green Beans Easy Copycat Recipe With Smoky Bacon Flavor

The moment I taste Cracker Barrel’s green beans, I’m transported to my grandmother’s kitchen on Sunday afternoons. Three cans of green beans simmer low and slow for 45 minutes with bacon, onion, and a touch of sugar. It’s a one-pot stovetop side that serves 8, so it’s a good pick when the oven is already full.

Check out this recipe

Cracker Barrel Mac and Cheese Copycat Recipe

The first time I recreated this at home, my family gathered around the table in complete silence. It needs only elbow macaroni, American cheese, and evaporated milk, plus a splash of pasta water to help the sauce turn silky. It comes together on the stovetop in about 20 minutes and serves 8. Don’t swap in Velveeta for the American cheese.

Check out this recipe

Golden Corral Mashed Potatoes Copycat Recipe

The secret to these light, fluffy potatoes is whole buttermilk in place of heavy cream, which adds a little tang. You need just five ingredients, including russets, butter, and white pepper, and about 30 minutes. It serves 6. Mash only until the hard lumps are gone, or the potatoes turn gummy.

Check out this recipe

Luby’s Cafeteria Cranberry Relish

No-cook cranberry relish with fresh cranberries, apples, and oranges. Perfect tart contrast to rich holiday dishes. Make ahead!  

Check out this recipe

Rudy’s Copycat Creamed Corn Recipe

After countless attempts to recreate Rudy’s Bar-B-Q’s creamed corn, I finally cracked the code with just six simple ingredients. Heavy cream gives it a rich, velvety base, and cream cheese adds body and a little tang so it never tastes too sweet. It’s made entirely on the stovetop, which frees up your oven on Thanksgiving. It’s also easy to scale up and keep warm in a slow cooker for a crowd, and it freezes for up to 3 months.

Check out this recipe

Golden Corral Rolls Easy Copycat Recipe

These soft, buttery, slightly sweet yeast rolls are made with bread flour and make 12. I included them because you can get ahead on a big dinner: shape and refrigerate the rolls for up to 24 hours, or freeze them unbaked for up to two months. Brush them with melted butter as they come out of the oven. Plan on about 2½ hours total, including two rises.

Check out this recipe

       

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The McDonald’s Strawberry Watermelon Refresher is a lemonade-based cooler with a light watermelon sweetness. Green coffee extract adds a caffeine boost without a coffee flavor.

Mix this homemade version one drink at a time in a cocktail shaker, then pour over ice. A few fresh strawberry slices finish the glass.

What makes a Strawberry Watermelon Refresher so darn tasty?

Every day can’t be summer, but it can certainly taste like it when you’re drinking a McDonald’s Strawberry Watermelon Refresher. If you haven’t tried the new Strawberry Watermelon Refresher, you’re missing out. The tart lemonade is tamed with a dash of sweet watermelon syrup for a well-balanced cooler, and thanks to green coffee extract, this recipe even works great as your afternoon pick-me-up.  While the original uses freeze-dried fruit, this copycat recipe keeps things fresh with ripe, sliced strawberries that add real strawberry flavor to every sip.

Ingredients and their roles in this recipe

For a McDonald’s Strawberry Watermelon Refresher, you’ll need:

• Lemonade – is the base of the drink. Homemade lemonade is best, but you can use store-bought in a pinch. Sugar-free lemonade is also an option.
• Watermelon syrup – sweetens the drink and adds a distinctive watermelon flavor. Brands like Monin and Torani are standards, but you can use a calorie-free alternative like this one.
• Green coffee extract – provides the caffeine kick,
• Sliced strawberries – replace the freeze-dried strawberries the chain uses as garnish. Fresh strawberries are easier to get and have a sweet and tart flavor. You can definitely use freeze-dried sliced strawberries if you prefer.

How to make one

To mix a single McDonald’s Strawberry Watermelon Refresher:

Fill the serving glass about two-thirds with ice and set aside.

1. Add the lemonade, watermelon syrup, and green coffee extract into a cocktail shaker. Dry shake it for about 10 seconds.

2. Pour the shaker into the prepared glass.
3. Garnish the drink with a few fresh strawberry slices.

What to serve this with

With a Strawberry Watermelon Refresher in your hand, you’ll be craving more Mickey D’s. Check out three copycat recipes below to help bring the restaurant into your kitchen.

McDonald’s Fruit and Maple Oatmeal – Start your day off right with this creamy oatmeal sweetened naturally with maple syrup and brown sugar. Each bowl is topped with a mix of chopped apples, two kinds of raisins, and dried cranberries. This Fruit and Maple Oatmeal is quick, inexpensive, and filling enough to power you through your entire morning.

McDonald’s M&M McFlurry – Don’t let the whims of McDonald’s ice cream machines keep you from satisfying your M&M McFlurry craving. This copycat recipe delivers the same taste and texture as the chain without needing a soft-serve machine.

McDonald’s McRib Sandwich – Who can wait for limited-time menus to sink their teeth into a juicy pork butt patty smothered in sweet BBQ sauce and on a soft roll with onions and pickles? Now you can recreate one of the most beloved McDonald’s sandwiches anytime you want.

Make-ahead instructions

McDonald’s Strawberry Watermelon Refreshers are so good that you’ll always want them on hand. Instead of mixing each one from scratch, you can prepare a pitcher a couple of days in advance.

• Quadruple the amounts and mix in a large pitcher with a sealing lid to keep the drink fresh. Do not add ice.
• Sliced strawberries will last for a few hours in the fridge. To make them last a day or two longer, sprinkle sugar over the sliced strawberries and let them sit in an airtight container in the fridge overnight.
• Since the ingredients can settle, stir the drink before serving.

Try more copycat McDonald’s drink recipes.

• McDonald’s Frozen Strawberry Lemonade
• McDonald’s Strawberry Banana Smoothie
• Homemade McDonald’s Sweet Tea
• McDonald’s Iced Coffee
• McDonald’s Caramel Frappe

Check out more of my easy McDonald’s copycat recipes to make at home.

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McDonald’s Strawberry Watermelon Refresher Copycat

A tart and sweet lemonade cooler with watermelon syrup, green coffee extract, and fresh sliced strawberries.

Cuisine American

Diet Vegan, Vegetarian

Keyword Lemonade, Quick, strawberry, watermelon

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 157kcal

Author Stephanie Manley

Ingredients

• 8 ounces lemonade
• 2 teaspoons watermelon syrup
• 1/4 teaspoon green coffee extract
• 1 tablespoon sliced strawberries

Instructions

• Place the lemonade, watermelon syrup, and green coffee extract into a cocktail shaker. Shake well and pour over ice.
• Garnish with sliced strawberries.

Nutrition

Calories: 157kcal | Carbohydrates: 40g | Protein: 0.1g | Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 23mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 38g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg

       

Many of these make a big pot, and several taste even better the next day, so they work for meal prep, game days, and busy weeknights. Most freeze well, and I’ve noted the exceptions, like Houston’s cheese soup, which doesn’t. Whether you want something creamy, hearty, or spicy, there’s a bowl here for you.

Pick a pot, grab a ladle, and let me know which one ends up on repeat at your house this fall.

Olive Garden Chicken Gnocchi Soup

This is the one I’d start with, since it’s one of the most-commented recipes on the site and tagged Highest Rated. A butter-and-flour base, half-and-half, and store-bought gnocchi come together in under an hour. If you plan to freeze it, leave the gnocchi out and add it when you reheat, because the texture changes after freezing.

4.95 from 548 votes

Make this recipe

Olive Garden Zuppa Toscana

Olive Garden’s most famous soup, packed with Italian sausage, russet potatoes, bacon, and kale in a creamy broth. I roast the sausage in the oven first so it browns without extra grease. Like many soups, it tastes better the next day, and it freezes for up to 3 months.

4.96 from 48 votes

Make this recipe

Panera Broccoli Cheddar Soup

Velveeta gives this soup its ultra-smooth texture, and sharp cheddar brings the bold flavor. You can use frozen broccoli without thawing it, and it’s ready in under 45 minutes. I love serving it with popovers or fresh yeast rolls, or in bread bowls the way Panera does.

5 from 19 votes

Make this recipe

Panera French Onion Soup

The depth here comes from using both beef and chicken stock, plus a little beef base. I chop the onions instead of slicing them so you get onion in every bite, and it takes about 20 minutes to brown them properly. Top with croutons and Gruyère with a touch of Asiago, then broil in oven-safe bowls. The soup base freezes for up to 3 months.

4.84 from 50 votes

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Houston’s Canadian Cheese Soup Recipe – Rich and Creamy

Carrots, onion, and celery cook down in a classic roux before chicken broth, half-and-half, and Velveeta turn it into a velvety cheese soup. Add the cheese gradually over gentle heat so it melts smoothly. Garnish with diced tomatoes and jalapeños if you like. This is the one soup here that doesn’t freeze well, so plan to eat it within 3 days.

5 from 7 votes

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Chick-fil-A Chicken Tortilla Soup

The first time I tasted this soup I knew I had to recreate it, since it’s a limited-time seasonal menu item. Pureed cannellini beans make it creamy without heavy cream, and rotisserie chicken, black beans, and corn make it hearty. It thickens as it cools, so I’d make it a day ahead. It freezes for up to 2 months.

5 from 12 votes

Make this recipe

Luby’s Beef Tortilla Soup

Most tortilla soup uses chicken, but this cafeteria version uses ground beef for deeper flavor. Cream-style corn and American cheese give it the creamy, slightly sweet texture, and a cornstarch slurry thickens it. It comes together in about 20 minutes, and it’s mild and kid-friendly.

4.86 from 7 votes

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Plaza III Steak Soup

This Kansas City favorite is more stew than soup, with ground beef, fresh and frozen vegetables, and beef consommé in a roux-thickened broth. The original restaurant may have closed, but the recipe lives on. For a deluxe version, swap the ground beef for cubed sirloin. It freezes for up to 3 months.

5 from 10 votes

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Wendy’s Chili

Wendy’s Chili has been one of CopyKat’s most requested copycat recipes for years, and I first developed this version more than 20 years ago. It’s a mild, tomato-forward chili with beef, kidney and pinto beans, and classic chili spices. Make it on the stovetop or in a slow cooker, and let it chill overnight if you can, since the flavor deepens.

4.90 from 234 votes

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Chili’s Original Chili

This is the original version that helped build the restaurant, before the recipe changed. It’s a Texas-style, no-bean chili thickened with masa harina, with the onions cooked separately to keep their texture. It simmers for an hour and freezes for up to 3 months.

4.94 from 30 votes

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Ruby Tuesday White Chicken Chili

This is one of my favorite Ruby Tuesday copycat recipes, and it’s a creamy white-bean change of pace from red chili. Great northern beans, shredded chicken, jalapeños, and salsa make a mild chili where you control the heat.

5 from 8 votes

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Panera Turkey Chili Recipe

This lighter chili uses ground turkey with kidney beans, chickpeas, corn, edamame, and fire-roasted green chilies. It’s become my go-to for meal prep and family dinners, and it’s on the mild side. It simmers for about 30 minutes covered, and it freezes for up to 2 months.

5 from 3 votes

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James Coney Island Chili

This Texas-style chili has delighted Houstonians since 1923, and it uses diced chuck roast instead of ground beef. There are no beans, and saltine crackers and masa harina thicken it. It’s great over hot dogs, in Frito pie, or by the bowl.

4.59 from 12 votes

Make this recipe

       

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Benihana has been serving Japanese-inspired food since the 1960s, with a menu that leans toward Western tastes and keeps the Asian touches light. Hibachi Chicken has long been one of the most ordered dishes, and it is a good example of that approach: simple ingredients, a hot pan, and a rich garlic butter for flavor. 

This copycat keeps the same idea at home. Mushrooms are browned first, the chicken is seared and diced, and everything is tossed together with Benihana Garlic Butter just before serving.

Why Benihana Hibachi Chicken is an easy weeknight chicken dinner

Benihana may be known for its culinary theatrics, but the food is pretty good, too. Since opening in the 60s, the restaurant has focused on Japanese-inspired recipes that lean hard into Western tastes with just a few Asian touches. One of the favorite menu items has always been the Hibachi Chicken, which combines tender chicken and earthy mushrooms tossed in a rich, savory garlic-and-butter sauce. Served over rice or even shredded greens, this is one of those quick, inexpensive, delicious recipes that becomes a family favorite. And the best part? Well, you don’t even need a teppanyaki grill to make it, just a large skillet.

Ingredients and their roles in this recipe

For Benihana Hibachi Chicken, you’ll need:

• White button mushrooms – give the dish texture and a very mild earthy flavor that still lets the garlic come through.
• Vegetable oil – cooks the mushrooms and chicken without adding too much flavor of its own.
• Kosher salt – enhances the taste of the other ingredients and draws moisture out of the mushrooms.
• Chicken breasts, boneless and skinless – a lean protein with little flavor, so it won’t compete with the other flavors in the recipe.
• Benihana Garlic Butter (see the recipe below) – the main flavoring component of the dish.
• Lemon – boosts the lemon flavor of the Garlic Butter to brighten the dish and bring out the depth of the savory ingredients.
• Sesame seeds – give the chicken an “Asian” look and add a touch of crunch and nuttiness.

Ingredient Notes

• Use a fresh lemon rather than bottled juice, so the finish tastes bright and clean.
• Save the mushroom stems for stock or another recipe instead of cooking them in this dish.

How to make Hibachi Chicken

To prepare the white button mushrooms:

1. Clean the mushrooms well with a damp paper towel.
2. Remove the stems and save them for another use. Cut the caps into quarter-inch slices. Set aside.
3. Heat a large skillet over medium-high heat.
4. When the skillet is hot, pour in the vegetable oil. Once it shimmers, add the sliced mushroom caps with a pinch of salt.
5. Cook until the mushrooms brown, about 5 to 7 minutes. Adjust the heat to prevent the mushrooms from burning and stir occasionally.
6. Remove the cooked mushrooms from the skillet and set aside.

To prepare the chicken:

1. Lay the chicken breasts on a cutting board and cut them in half horizontally through the center.
2. Season both sides with kosher salt.
3. Wipe out the skillet you used to cook the mushrooms and return it to a medium-high heat.
4. When hot, add the vegetable oil. When shimmering, add the chicken. Don’t overcrowd the skillet, so you may need to cook in batches.
5. Cook the chicken until browned on one side, then flip and cook until browned on the other side. Depending on how thick your butterflied chicken is, it should take 3 to 5 minutes per side. If you are worried, check that the chicken is at least 165 degrees.
6. Remove the chicken from the skillet and allow it to rest on the cutting board.

To finish the Benihana Hibachi Chicken recipe:

1. Dice the chicken into bite-sized pieces.
2. Return the cooked chicken and browned mushrooms to the skillet over medium-high heat.
3. Add two tablespoons of the Benihana Garlic Butter and toss to coat.
4. Squeeze half a lemon over the chicken and toss.
5. Plate the Hibachi Chicken and garnish with a sprinkle of sesame seeds.

What to serve with this

Benihana Fried Rice – This Japanese-inspired fried rice is completely different from Chinese or Thai fried rice. It isn’t loaded with soy sauce, and it isn’t spicy at all. Instead, it leans more aromatic, with plenty of scallions and a good helping of Benihana Garlic Sauce for a savory, less salty variety that goes well with just about anything.

Benihana Garlic Butter- This go-to seasoning is made with lemon, butter, garlic, and a splash of soy sauce. It is the workhorse of the restaurants, appearing in many dishes. And since it is not too “Asian” in flavor, you can use it for a wide variety of recipes at home.

Creamy Japanese Miso Salad Dressing – If you are one of those people who think the salads they serve in Japanese restaurants are just too small, you are going to love this authentic, nutty, and umami-rich Creamy Japanese Miso Dressing. Once you master this dressing, you can recreate Japanese restaurant-quality salads at home.

Storing and reheating leftover Hibachi Chicken

Refrigerator Storage: Let the chicken cool, then transfer it to an airtight container. You can keep it in the fridge for up to three days.

Freezer Storage: Portion out the leftovers into individual servings and store in individual freezer bags for up to a month. Thaw overnight in the refrigerator before reheating.

Reheating Instructions: Place a skillet over medium-low heat. Add the leftover Benihana Hibachi Chicken and some water. Stir and cover. After about five minutes, uncover and stir. Continue to cook until hot. If you are pressed for time, you can reheat a single portion in a loosely covered bowl in the microwave. Heat for 60 seconds at 50-percent power, stir, then continue heating in half-powered 30-second bursts until hot.

Related Teppanyaki recipes 

• Benihana Hibachi Steak
• Benihana Garlic Ginger Dipping Sauce
• Easy Yum Yum Sauce Recipe (Japanese Hibachi Style)

Check out more of my easy Japanese, Chinese, and Thai food recipes to make for dinner.

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Benihana Hibachi Chicken Skillet Copycat

Tender diced chicken and browned mushrooms tossed in Benihana garlic butter, then finished with fresh lemon and sesame seeds.

Course dinner

Cuisine Japanese

Diet Hindu

Keyword Chicken, hibachi, Mushrooms, stir-fried

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 265kcal

Author Stephanie Manley

Ingredients

Garlic Butter

• 6 tablespoons minced garlic (about 12 to 18 cloves)
• 4 teaspoons soy sauce
• 8 ounces unsalted butter softened
• 1/2 teaspoon lemon juice optional

Hibachi Chicken

• 1 pound boneless skinless chicken breasts (~2 large chicken breasts)
• 1 teaspoon kosher salt plus extra, to taste
• 8 ounces white button mushrooms
• 2 tablespoons vegetable oil divided use
• 1 pinch salt
• 2 tablespoons Benihana Garlic Butter
• juice from 1/2 lemon
• 1 tablespoon sesame seeds

Instructions

Garlic Butter

• Combine the garlic and soy sauce in a food processor and puree.
• Place the softened butter in a large bowl. Add the soy sauce mixture and lemon juice, if using. Mix thoroughly.
• Store in an airtight container in the refrigerator for up to 1 week.

Hibachi Chicken

• Lay your hand flat on the chicken breast and slice horizontally through the side to open it like a book. Cut along the fold to split it into two pieces. Remove the chicken tender and save it for another purpose. Season the chicken on both sides with 1 teaspoon of kosher salt.
• Wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Remove any large stems and cut the mushrooms into 1/4-inch slices.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until the they release their moisture and it cooks off. Continue cooking until the mushrooms begin to brown, about 5 to 7 minutes. Transfer to a plate.
• Wipe out the skillet and place it back over medium-high heat. Add about 1/2 tablespoon of oil to the skillet and sear two pieces of chicken for 3 to 5 minutes on one side, until deeply golden brown. Flip and cook for 3 to 5 more minutes, until the thickest part reaches 165°F or the center is no longer pink. Move to a plate and repeat with the last 1/2 tablespoon of oil and the remaining two pieces of chicken.
• Let the chicken rest for a few minutes before cutting it into cubes.
• Wipe out the skillet again and place it back over medium-high heat. Add the cubed chicken, mushrooms, and Benihana garlic butter. Toss to coat the chicken and mushrooms with garlic butter. Squeeze half a lemon over the chicken and mushrooms and sprinkle with sesame seeds. Serve immediately.

Notes

• Wipe out the skillet between the mushrooms and the chicken so browned bits from the first batch do not scorch.
• Work in batches if the chicken will not fit in a single layer. A crowded pan steams the meat instead of searing it.
• If the mushrooms darken too fast, lower the heat slightly rather than stopping the cook. You want deep color without bitterness.
• Dice the chicken only after it has rested. Cutting it hot lets the juices run out onto the board.

Nutrition

Calories: 265kcal | Carbohydrates: 3g | Protein: 26g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 771mg | Potassium: 617mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

       

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At the restaurant, garlic butter works as both a flavoring and a cooking fat. It goes into Benihana Fried Rice and Hibachi Chicken, and it shows up on almost everything that comes off the teppanyaki grill.

The recipe is simple. Softened butter is mixed with pureed garlic and soy sauce, then stirred with a splash of lemon juice. The result is a spreadable, make-ahead butter that is useful far beyond copycat recipes.

What makes Benihana’s Garlic Butter so good?

Do you love Benihana’s food and wonder why the heck it is so tasty? Well, it’s Benihana Garlic Butter that probably deserves most of the credit. With its unique richness and savory backbone, this compound butter is the chain’s not-so-secret ingredient that goes on just about everything from their steak and chicken to seafood, and even the veggies. Benihana’s garlic butter has just four ingredients, and it’s easy to make, loaded with flavor, incredibly versatile, and definitely deserves a place in your fridge.

Ingredients and their roles in this recipe

To recreate the garlic butter from Benihana at home, you’ll need:

• Butter (unsalted is preferred) – the base of the recipe. Unsalted butter gives you better control over the salt level.
• Garlic – gives the butter a somewhat sharper taste and works well with the butter’s richness and the flavors of the other ingredients.
• Soy sauce – provides both salt and umami flavor.
• Lemon juice (optional) – brings out the umami and garlic flavors. Although it’s optional, it is a highly recommended addition.

How to make this garlic butter

To prepare Benihana’s Garlic Butter at home:

1. Take the butter from the fridge and place it in a large bowl. Let it soften on the counter for about 20 minutes.
2. While waiting, peel and mince the garlic.  Although you will blend it later, mincing it now will ensure you use the proper amount.
3. Add the minced garlic and soy sauce to the bowl of a blender and puree until the garlic pieces are very small.
4. Pour the soy sauce and pureed garlic into the bowl with the butter. Use a rubber spatula to scrape out any garlic pieces that stick to the sides.
5. Add the lemon juice, if using, and stir well to combine. When the garlic is evenly distributed and the butter is a uniform color, transfer it to an airtight container and keep it in the fridge.

Ways to use this garlic butter

At the restaurant, garlic butter is used both as a flavoring component and as a cooking fat. It appears in Benihana’s Japanese Fried Rice, Hibachi Chicken, and almost everything that comes off the teppanyaki grill. But don’t think you’re limited to using Garlic Butter for copycat recipes or even Asian dishes. You can do a lot more with it!

• Melt a teaspoon of garlic butter over a piece of steak or salmon fillet to add a lot of extra flavor with very little work.
• Stir the garlic butter into hot pasta, add plenty of finely shredded Parmesan cheese, and toss with a few tablespoons of pasta water for a simple, yet tasty sauce.
• Add some garlic butter to the water before you make rice or couscous for rich, buttery grains with tons of flavor.

Serving Suggestions & Pairings

• Steak or salmon: Melt a teaspoon of garlic butter over a hot fillet for a lot of extra flavor with very little work. It pairs well with our Benihana Hibachi Steak.
• Pasta: Stir the butter into hot pasta, add plenty of finely shredded Parmesan, and toss with a few tablespoons of pasta water for a quick, savory sauce.
• Rice and couscous: Add a little garlic butter to the cooking water for rich, buttery grains.
• Hibachi dishes: Use it as a cooking fat for fried rice, Hibachi Chicken, and other skillet dishes, the way the restaurant does.
• Vegetables: Toss it with hot cooked vegetables just before serving. See our Garlic Butter Green Beans for one way to do it.

Storing instructions

Refrigerator Storage: Keep Benihana’s Garlic Butter in an airtight container for up to a week in the fridge. To make it easier to use and store, shape the butter into a log and wrap it in plastic wrap.

Freezer Storage: Garlic Butter freezes well and will last up to a month in an airtight container. Thaw the butter in the fridge overnight, then stir before using.

More Benihana copycat recipes

• Benihana Fried Rice
• Benihana Ginger Dipping Sauce
• Benihana Ginger Salad Dressing
• Benihana Magic Mustard Sauce
• Benihana Steak and Mushrooms

Check out more of my easy Chinese, Japanese, and Thai food recipes to make for dinner.

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Benihana Garlic Butter Copycat

A soft, savory compound butter made with butter, garlic, soy sauce, and lemon juice, just like the one used on the hibachi grill.

Course Condiment

Cuisine Japanese

Diet Vegetarian

Keyword buttery, Garlic, Quick, Sauce

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20

Calories 86kcal

Author Stephanie Manley

Ingredients

• 6 tablespoons minced garlic (about 12 to 18 cloves)
• 4 teaspoons soy sauce
• 8 ounces unsalted butter softened
• 1/2 teaspoon lemon juice optional

Instructions

• Combine the garlic and soy sauce in a food processor and puree.
• Place the softened butter in a large bowl. Add the soy sauce mixture and lemon juice, if using. Mix thoroughly.
• Store in an airtight container in the refrigerator for up to 1 week.

Notes

• Peel and mince the garlic before blending so you can measure the right amount. 
• Scrape the blender thoroughly. The pureed garlic and soy sauce hold most of the flavor.
• Keep stirring until the butter is one uniform color. Streaks mean the garlic is not fully mixed in.
• Taste before adding more soy sauce. It is salty, and the mixture is easy to over-season.

Nutrition

Calories: 86kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 69mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

       

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Hot dog spaghetti is a stovetop pasta dish made with sliced hot dogs, sauteed onion and green bell pepper, garlic, and jarred spaghetti sauce. Everything cooks in one skillet while the pasta boils, so there is very little hands-on time.

Fans of Young Sheldon may recognize it as the main character’s favorite meal. You do not need to watch the show to enjoy it, and the dish stands on its own as an inexpensive family dinner.

What makes this recipe so good? 

Browning the hot dogs first gives them caramelized edges and a smoky, savory flavor that seasons the whole sauce. The onion and bell pepper add sweetness and a little crunch, which keeps the dish from tasting flat. Because the vegetables bring their own flavor, a simple, mildly seasoned pasta sauce works best.

The recipe also holds up well for a crowd. It scales easily, stays good in a slow cooker, and is easy to eat from a bowl, which is why it works so well for game day.

Hot Dog Spaghetti ingredients

• Hot dogs – The star of the dish, adding smoky flavor and protein that kids and adults both enjoy.
• Olive oil – Helps the hot dogs brown and carries the flavor of the vegetables and garlic.
• White onion – Adds sweetness and body to the sauce.
• Green bell pepper – Contributes color, crunch, and a fresh, slightly bitter note that balances the tomato.
• Garlic – Gives the sauce its savory backbone.
• Spaghetti sauce – The tomato base that ties the hot dogs and vegetables together.
• Spaghetti – The affordable base that makes the meal filling.
• Salt – Seasons the pasta water so the noodles taste like something on their own.
• Parmesan cheese – Adds a salty, nutty finish that makes the plate feel finished.
• Fresh parsley (optional) – Brightens the finished plate with a little color and freshness.

Ingredient Notes

• Choose a mildly seasoned spaghetti sauce, since the onion, pepper, and garlic already add plenty of flavor.
• Buy the sauce when it is on sale, as it is one of the highest costs in the recipe.
• Freshly grated Parmesan melts more smoothly into the hot sauce than pre-grated.

How to make hot dogs and spaghetti

1. Fill a large stockpot with water, add salt, cover, and bring to a boil.
2. Add the spaghetti and cook it according to the package directions. Prepare the sauce while the pasta cooks.
3. Dice the onion and green bell pepper into small pieces. Mince the garlic and set it aside.
4. Slice the hot dogs into bite-sized pieces about one inch long.
5. Heat a large skillet over medium-high heat. When hot, add the olive oil.
6. Add the hot dogs and sauté for about 2 minutes, stirring occasionally, until they start to color.
7. Add the onion and green bell pepper. Cook, stirring occasionally, until the onion turns translucent.
8. Stir in the garlic and cook until fragrant, about 30 seconds.
9. Pour in the spaghetti sauce and stir well. Cook until the sauce simmers.
10. Drain the spaghetti and toss it with the sauce, or spoon the sauce over each portion.
11. Top with Parmesan cheese and fresh parsley, if using, and serve hot.

Budget-Friendly Variations

Protein Options:

• Slice hot dogs into “coins” to make them go further
• Mix in sliced Polish sausage when it’s on sale
• Use turkey hot dogs to keep it lighter
• Add a can of drained beans to stretch servings

Veggie Additions (All Under $1):

• Diced carrots
• Sliced mushrooms (when on sale)
• Extra bell peppers
• Frozen mixed vegetables

What to serve it with 

Anything you typically have with spaghetti will work well with this recipe. Here are a few classic sides you may want to try: 

• Garlic bread. The classic side for any pasta dish, garlic bread adds a buttery, garlicky crunch that pairs perfectly with the dish’s savory flavors.
• Salad. A fresh, simple green salad with some tangy Italian dressing will add a refreshing zing to your meal. Or you may prefer the crunch of a Caesar Salad. 
• Vegetables: Simply cooked vegetables like air-fried broccoli, steamed green beans, or boiled carrots add color, texture, and nutrition to the meal. 

Storage & Reheating Instructions

• Refrigerator Storage: Store in airtight containers for up to 3 days. The sauce keeps best when stored separately from the spaghetti, since the noodles soften in the sauce. If you store them together, plan to reheat and eat them the next day.
• Reheating Method: Reheat each portion in a covered microwave-safe bowl for about 1 minute 30 seconds, stirring halfway through. For stored sauce, warm it in a skillet over medium-low heat and toss it with freshly cooked pasta. Add a splash of tomato sauce if it has thickened.
• Freezer Storage: Not recommended for the sauced spaghetti, since the noodles turn soft after thawing.

More spaghetti recipes

• Cheddar’s Spasagna (Spaghetti Lasagna)
• Chicken Spaghetti Casserole
• Jollibee Spaghetti
• Olive Garden Spaghetti and Meatballs
• Taco Spaghetti Casserole

Check out more of my easy pasta recipes to make on any day.

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Hot Dog Spaghetti

Hot dog spaghetti is an easy, budget-friendly dinner for the whole family. Sliced hot dogs are sautéed with onion, green bell pepper, and garlic, simmered in tomato sauce, and tossed with spaghetti. Top it with Parmesan and dinner is on the table in 25 minutes. It’s a kid-pleasing crowd favorite for busy weeknights and game day.

Course dinner

Cuisine American, Italian

Keyword comfort food, kid-friendly, Quick, stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 561kcal

Author Stephanie Manley

Ingredients

• 1 pound hot dogs cut into bite-sized slices
• 2 tablespoons olive oil
• ½ cup chopped white onion
• ½ cup chopped green bell pepper
• 2 teaspoons minced garlic
• 24 ounces spaghetti sauce
• 1 pound spaghetti prepared according to package directions
• Parmesan cheese for garnish

Instructions

• Cook the spaghetti in according to package direction in a large pot of water.
• In a skillet over medium-high heat, sauté the hot dogs in olive oil for about 2 minutes, stirring occasionally. Add the onions and bell peppers and continue to sauté, stirring occasionally, until the onions are translucent. Add the garlic and cook until fragrant. Add the spaghetti sauce and mix well.
• Serve the sauce over spaghetti and top with Parmesan cheese.

Notes

• Give the hot dogs a head start in the hot oil before adding the vegetables. Browning them first builds flavor that you cannot get by simmering them in sauce.
• Cut the hot dogs into coins for maximum browned surface area and more even bites.
• If the sauce thickens too much while it sits, stir in a splash of extra tomato sauce to loosen it.
• Thin spaghetti or angel hair works well here and shortens the pasta cooking time, so start the sauce first if you use it.

Nutrition

Calories: 561kcal | Carbohydrates: 79g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 37mg | Sodium: 1127mg | Potassium: 665mg | Fiber: 5g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 4mg

       

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Hamburger soup is the catch all name for a tomato based beef soup built on ground beef instead of stew meat. Because the beef is already ground, there is no long braise to tenderize it, which is how a soup this hearty comes together in an hour instead of three.

The lineup here is ground chuck, onion, celery, garlic, potatoes, elbow macaroni, and a bag of frozen mixed vegetables, all simmered in beef broth with condensed tomato soup, canned diced tomatoes, and tomato paste. Between the three tomato products, the broth ends up somewhere between a tomato soup and a vegetable beef soup.

It is also flexible in a way most soups are not. The frozen vegetable bag is a stand-in for whatever is in your freezer, and the potatoes and pasta can trade places depending on what you have.

Why this recipe works

When the weather is cold, is there a better way to warm up than a bowl of soup? Especially when that bowl is filled to the brim with hearty and delicious Hamburger Vegetable Soup?

With a little of everything, you can think of this Hamburger Soup recipe as a cross between traditional Tomato Soup and classic Beef and Vegetable soup. It’s a one-pot crowd-pleaser that’s easy to keep hot and sure to be the MVP at your next game-day get-together. 

Ingredients and their roles 

For this Hamburger Soup recipe, you’ll need:

• Ground chuck – scores with a big, beefy flavor.
• Olive oil – perfect for sautéing the vegetables and adding a subtle, floral, fruity flavor. 
• White onion, small dice – gives the soup a mild sharpness 
• Celery ribs, diced small, contribute a bitterness that helps balance the richness of the beef. 
• Garlic, minced – delivers a punch of aromatics.
• Tomato paste – adds umami richness to the broth. 
• Russet or Yukon Gold potatoes (peeled and cut into medium dice) – bulk up the soup and thicken the broth with starch. 
• Low-sodium beef broth – thins the tomato soup and provides a beefy base. 
• Condensed tomato soup, plus one can of water – adds creaminess and a slight sweetness to the broth. 
• Diced tomatoes with juices, canned – pumps up the tomato flavor and adds texture. 
• Worcestershire sauce – adds extra umami.
• Italian seasoning infuses the soup with traditional herb notes. 
• Kosher salt – enhances the taste of the other ingredients. 
• Black pepper – brings warmth and a bit of heat to the soup. 
• Small uncooked pasta elbows (macaroni) – make the soup more filling.
• Frozen mixed vegetables (corn/peas/green beans/carrots) – contribute color, texture, and flavor to the dish. 
• Chopped fresh parsley, optional garnish – finishes the soup with a burst of freshness. 

How to make Hamburger Macaroni Soup

To prepare a large pot of soup:

1. Place a large soup pot or Dutch oven over medium-high heat and add the olive oil. 
2. Crumble the ground chuck into the pot and add the diced white onion and celery. 
3. Stir occasionally and cook until the beef is no longer pink and the onions are translucent, about 5 to 7 minutes. 
4. Stir in the minced garlic and cook until you can smell it. 
5. Pour off any accumulated fat and liquid from the pot and return it to the heat. 
6. Clear a spot at the bottom of the pot and add the tomato paste. Cook until it darkens slightly, then mix it into the other ingredients in the pot. 
7. Pour in the low-sodium beef broth, condensed tomato soup, water, and all the contents of the can of diced tomatoes,  Worcestershire sauce, Italian seasoning, Kosher salt, and black pepper. Stir well. 
8. Stir in the diced potatoes.
9. Bring the soup to a boil while using a wooden spatula to scrape up all the stuck-on bits from the bottom of the pot.
10. Reduce the heat to medium-low and cover the pot. Simmer for 12 minutes. 
11. Add the uncooked pasta to the pot. Leave the pot partially covered and simmer until the pasta is cooked through. 
12. Stir in the frozen mixed vegetables and cook until they are heated through, about five minutes. 
13. Taste and add kosher salt and black pepper to taste. 
14. Serve and garnish with optional chopped parsley.

What to serve with Hamburger Macaroni Soup

This is a full meal in a bowl, so sides are about giving people something to dunk.

• Cornbread: A warm square of Boston Market cornbread is the classic partner for a tomato beef broth.
• Garlic cheese bread: Pasta House Company garlic cheese bread turns a bowl of soup into a full supper.
• Texas toast: Thick, buttery Raising Cane’s Texas Toast is built for soaking up broth.
• Grilled cheese: The standard pairing for anything tomato-based, and it works exactly as well here.
• Green salad: A crisp salad with a sharp vinaigrette cuts the richness if you are serving big bowls.
• Saltines or oyster crackers: The simplest option, and often the one kids ask for.

Storage and reheating instructions 

• Refrigerator Storage: Store in airtight containers for up to 3 days in the refrigerator
• Reheating Method: Reheat gently on the stovetop over medium heat, adding beef broth if needed to thin the consistency. Pasta and potatoes absorb liquid during storage
• Freezing: Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the pasta texture may change slightly when frozen

More hearty soup recipes with beef

• Cheeseburger Soup
• Cowboy Soup
• Dutch Oven Beef Stew
• Skyline Chili
• Taco Soup

Check out more of my easy soup recipes to make on any day.

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Hamburger Soup

Hearty hamburger soup with ground chuck, potatoes, elbow macaroni, and mixed vegetables in a tomato beef broth. One pot, about an hour, feeds a crowd.

Course Comfort Food, dinner

Cuisine American

Diet Halal, Kosher

Keyword hearty, one-pot, Quick, soup

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 366kcal

Author Stephanie Manley

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chuck
• 1 cup diced white onion
• 2 celery ribs diced
• 3 teaspoons minced garlic
• 2 tablespoons tomato paste
• 2 medium russet or Yukon Gold potatoes ~12 ounces, peeled and diced to ½ inch
• 4 cups low-sodium beef broth
• 1 can (10.75 ounces) condensed tomato soup + 1 can full of water
• 1 can (14-15 ounces) diced tomatoes do not drain
• 2 teaspoons Worcestershire sauce
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup small elbow pasta uncooked
• 3 cups frozen mixed vegetables (corn, peas, green beans, carrots)
• ¼ cup chopped fresh parsley for garnish (optional)

Instructions

• Heat the olive oil in a Dutch oven over medium-high heat. Add the ground chuck, onion, and celery; sauté for 5 to 7 minutes, breaking up the meat as it cooks, until the beef is no longer pink and the vegetables are tender. Add the garlic and cook for an additional minute. Drain any excess grease.
• Add the tomato paste to the pot and cook for 1 minute until it darkens slightly and coats the meat. Add the potatoes, beef broth, condensed tomato soup, water, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine. Bring to a gentle boil, scraping up the browned bits from the bottom of the pot. Reduce the heat to medium-low. Cover and simmer for 12 minutes.
• Add the uncooked pasta. Partially cover the pot and simmer for another 10 to 12 minutes, until both the potatoes and pasta are tender.
• Add the frozen mixed vegetables and simmer, uncovered, for 5 to 7 minutes, just until the vegetables are heated through. Taste and adjust the seasoning.
• To serve, ladle the soup into bowls and garnish with chopped parsley, if desired.

Nutrition

Calories: 366kcal | Carbohydrates: 43g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 851mg | Potassium: 1210mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3903IU | Vitamin C: 33mg | Calcium: 77mg | Iron: 4mg

       

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A cheese ball is softened cream cheese mixed with something savory, shaped by hand, and rolled in a coating for crunch. This version uses canned deviled ham, which is ground ham blended with seasonings and spices, along with crushed pineapple, green bell pepper, white onion, and a few dashes of hot sauce.

Do not let the name put you off. Deviled ham has been on American grocery shelves since the 1860s, and the word deviled just means seasoned with something sharp or spicy. It is the same idea behind deviled eggs.

There is no cooking involved. You mix, shape, roll it in pecans, and chill it. The chill time is what turns a soft spread into something that holds a shape on a board, so it is the one step worth planning around.

What makes a Deviled Ham Cheese Ball so deliciously snackable?

Temperature is doing most of the work here, in both directions. Cream cheese straight from the refrigerator will not accept the other ingredients without leaving lumps, so it has to come to room temperature first. Then the shaped ball has to go back into the cold, because the fat in cream cheese needs to firm up again before it will hold a round shape under a spreader.

The flavor balance is the other reason this keeps working. Deviled ham is salty and dense on its own. Crushed pineapple brings sweetness and acid, the green pepper and onion add fresh sharpness, and the hot sauce contributes vinegar more than heat. Each one pulls against the salt, which is why people take a second cracker instead of stopping after one.

Ingredients for this Ham Cheese Ball recipe

• Deviled ham – Canned ground ham blended with seasonings; it carries the savory, salty backbone of the whole cheese ball.
• Cream cheese – The base that binds everything together and lets the ball hold its shape once it is chilled.
• Crushed pineapple – Adds sweetness and acidity that cut through the salt of the ham.
• Green bell pepper – Brings a fresh, grassy crunch against all that softness.
• White onion – Adds a sharp aromatic note that keeps the mixture from tasting flat.
• Hot sauce – Contributes vinegar and a little heat to brighten the cream cheese.
• Pecans – The coating, for toasty crunch and a surface that makes the ball easy to handle.

Ingredient Notes

• Deviled ham is the dominant flavor, so use a brand you actually like. Underwood has been making it since the 1860s, but other brands are worth trying, and you can grind your own seasoned ham if you prefer.
• Drain the crushed pineapple thoroughly, pressing it against the side of the strainer. Trapped juice is the most common reason a cheese ball refuses to firm up.
• Let the cream cheese sit out until it gives easily under a spoon. Microwaving it makes it slick and loose instead of creamy.
• Mince the pepper and onion very fine. Large pieces tear the surface when you roll the ball in the pecans.

The key to a perfect cheese ball is temperature control – room temperature ingredients for mixing, but proper chilling for serving.

How to make a cheese ball with ham

To make this deviled cheese ball recipe:

1. Set the cream cheese on the counter to soften while preparing the rest of the ingredients.
2. Finely mince the white onion and green pepper.
3. Drain the crushed pineapples.
4. Add all the ingredients except for the crushed pecans to a mixing bowl.

5. Stir the mixture to combine well.
6. If you want, chill the mixture to make shaping easier. Cover the bowl with plastic wrap, then refrigerate for 20 to 30 minutes before continuing.
7. Use a silicone bowl scraper to turn the mixture onto a clean, dry work surface.
8. Wet your hands slightly and shape the mixture into a ball.

9. Spread a layer of crushed pecans onto a wax paper-lined rimmed baking tray.
10. Coat the ball with crushed pecans by rolling it on the baking tray.
11. Place the coated deviled ham and cream cheese ball on the baking tray and cover with plastic wrap.
12. Chill for 1 to 2 hours before serving.

Ingredient substitutions and recipe variations

• Swap out the green peppers for pickled jalapeños for an extra kick.
• Use Neufchatel cheese instead of cream cheese for a slightly lower-fat version.
• Replace the deviled ham with other meats. Cooked bacon is a great substitute. Another possibility is to replace the deviled ham and pineapples with chipped beef and finely shredded cheddar cheese for a Philly Cheesesteak Ball.
• Make a vegetarian version using plant-based bacon bits instead of deviled ham. 
• Add a tablespoon of sliced green onions to the cream cheese mixture for a flavor boost.
• Make multiple ham and cheese balls. Serve one at a time and keep the others fresh in the fridge. 
• Forming the mixture into a thin log instead of a ball makes slicing and serving easier. 

Equipment You Will Need 

Any decently stocked kitchen will have everything you need to make this recipe. The only additional, nice-to-have item is a silicone bowl scraper like one of these from KitchenAid. Get a set of cute cheese spreaders for a bit of fun, but regular butter knives work just as well. 

What to serve with the ham cheese ball 

Be sure to have plenty of crackers, pretzels, pita chips, and toasted bread on hand.

You may also want to offer some crudites, including carrot, cucumber, celery sticks, pepper strips, broccoli, or cauliflower for any guests who wish to cut back on carbs.

How to store leftovers 

The ingredients in the ham cheese ball recipe can go bad after only a few hours at room temperature. Therefore, keeping any remaining cheese ball after serving is not a good idea.

However, if you want to prepare this recipe in advance, you can store the ball covered in plastic wrap in the fridge.

A wrapped Deviled Ham Cheese Ball will last up to two days before getting soggy.

More cheese ball and cheese appetizer recipes

• Baked Goat Cheese
• French Onion Cheese Ball
• Dried Beef Cheese Ball
• Marinated Cheese
• Smoked Gouda Cheese Dip

Check out more cheesy appetizers to make for your next party or game day.

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Deviled Ham Cheese Ball

Creamy deviled ham and cream cheese spread with pineapple and green pepper, rolled in crushed pecans. Make it a day ahead and serve it cold with crackers.

Course Appetizer

Cuisine American

Diet Halal, Kosher, Low Lactose

Keyword cheesy, comfort food, Party Food, Quick

Prep Time 10 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 135kcal

Author Stephanie Manley

Ingredients

• 1 can deviled ham (4.25 ounces)
• 12 ounces cream cheese softened
• ½ cup drained crushed pineapple
• 3 tablespoons finely minced green bell pepper
• 1 tablespoon finely minced onion
• ¼ teaspoon Tabasco hot sauce
• ½ cup finely chopped pecans
• crackers to serve

Instructions

• In a medium bowl, combine the deviled ham, cream cheese, crushed pineapple, minced green bell pepper, minced onion, and hot sauce. Stir until well combined.
• Shape the mixture into a ball, cover with plastic wrap, and refrigerate for 1 to 2 hours.
• Roll the cheese ball in finely chopped pecans to cover.
• Serve with crackers.

Notes

• Toast the pecans in a dry skillet for a few minutes and cool them completely before crushing. Raw pecans taste papery next to a rich cream cheese base, and toasting is the single biggest upgrade you can make here.
• Press the pecans on with your palm rather than just rolling. A loose coating falls off on the board and leaves bare patches.
• Taste before you shape, and add salt sparingly if at all. Deviled ham is already well salted, and there is no way to fix an over salted ball once the coating is on.
• Shape the ball inside a sheet of plastic wrap if the mixture is sticking to your hands. Gather the corners, twist, and roll it against the counter for a smooth, even sphere.
• Pull it from the refrigerator about 15 minutes before guests arrive. Straight from the cold it is too firm to spread on a thin cracker.
•  

Nutrition

Calories: 135kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 0.2mg

       

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Buffalo chicken dip is the flavor of a plate of wings without the bones. Cream cheese and Cheddar carry the sauce, ranch dressing adds the cooling element that usually sits in a cup on the side, and chopped cooked chicken gives it something to chew.

What makes this version a Hooters copycat is the sauce. Hooters bottles the wing sauce it serves in its restaurants, so you can buy the actual thing rather than approximating it. Their Buffalo sauce leans toward the old school end of the spectrum, hot enough to wake up your palate without scorching it, which is exactly what you want in a dip people will eat by the bowlful.

Another thing to know: this is a stovetop dip, not a baked one. Everything goes into one pan over medium heat and gets stirred until the Cheddar melts. There is an oven version further down if you prefer it, but the stovetop route is faster, and there is nothing to preheat.

What Makes Hooters Buffalo Chicken Dip So Good 

Wings have gotten a little out of control, too often pushing the limits regarding heat. Good wings should have just enough spice to kickstart the taste buds without burning them out.

If you are a fan of old-school Buffalo chicken wings, this dip is about to become one of your all-time favorites. But don’t worry if you are not skilled in the kitchen; this dump-and-heat recipe is something anyone can make.

Throw Buffalo Chicken Dip together in less time than the average commercial break, and you won’t miss a minute of the game.  The first time you take a bite of this dip, you will love the flavor and think this is the perfect easy recipe for game night. 

Buffalo Chicken Dip Ingredients

For this Buffalo Chicken Dip, you’ll need;

• Hooters Buffalo Chicken Sauce 
• Cream cheese 
• Shredded Cheddar cheese 
• Ranch dressing (Hidden Valley Ranch is preferred) 
• Cooked chicken breast, chopped into small pieces 

Ingredient Notes

Hooters Buffalo Wing Sauce is available online and at large grocery chains like Kroger’s and Walmart. You can even use another Buffalo sauce if you prefer. 

This recipe was tested with Hidden Valley Ranch, but your favorite brand should work. You can also use a reduced-fat dressing in this Hooters Buffalo Chicken Dip recipe. 

You can use canned chicken in a pinch, but cooking it fresh or using leftover chicken is best.

If you prefer blue cheese dressing with your Buffalo hot wings, you can substitute it for ranch dressing.

How to Make This Hooters Buffalo Dip Recipe

To prepare Buffalo Chicken Dip with Hooters Wing Sauce Dip:

1. Dice the cold chicken into small pieces. 
2. Put the diced chicken and other ingredients into a large saucepan or skillet. 
3. Place the saucepan over medium heat. 
4. While constantly stirring, heat the ingredients just until the shredded cheddar cheese melts.
5. Transfer the hot dip to a serving bowl and serve immediately. To avoid throwing away too much extra food at the end of the party, use a small serving bowl and refill it throughout the night. 

8Keep the dip warm in a small crockpot set on low.

Recipe Variation – Baked Buffalo Chicken Dip

Instead of cooking the dip on the stovetop, you can bake it in the oven. Here’s how:

1. Soften the cream cheese to room temperature.
2. Place all the ingredients in a large bowl and stir until well combined.
3. Transfer the mixture to a baking dish.
4. Bake at 350°F for about 15 minutes or until it is hot and bubbly.

What to Serve With Buffalo Chicken Dip

Anything you would eat with wings works here. Put out more dippers than you think you need.

• Celery and carrot sticks: The traditional partners, and the cool crunch is a real relief between bites.
• Tortilla chips: The straightforward choice when the goal is moving as much dip as possible from bowl to mouth.
• Bagel chips and pita chips: Sturdier than tortilla chips and available in several flavors, so they stand up to a thick dip without snapping.
• Toast rounds and crackers: Useful if you are already putting out a cheese board, since they pull double duty.
• Pretzel rods: Salty, sturdy, and no plate required.

For drinks, a cold lager or a light pilsner is the standard for a reason, since carbonation and cold both cut the heat. If you want wine, an off dry Riesling handles capsaicin better than anything dry or tannic will.

Storage & Reheating Instructions

Freezer Storage: Not recommended. Cream cheese and shredded Cheddar both separate when frozen and thawed, which leaves the dip grainy with a layer of oil on top that stirring will not fix.

Refrigerator Storage: Store unserved dip in an airtight container for up to 3 days. Let it cool to room temperature first, and do not save dip that has been sitting out on the table for more than 2 hours.

Reheating Method: Warm in a saucepan over medium-low heat, stirring constantly so the cheese doesn’t scorch on the bottom. Add a spoonful of ranch or a splash of milk if it has stiffened in the refrigerator.

More cheesy dip recipes

• Chicken Rotel Dip
• Chili Cheese Dip
• Hot Bacon Swiss Dip
• Texas Trash Dip
• Torchy’s Green Chile Queso

Check out more of my easy appetizer and dip recipes to make for any occasion.

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Hooters Buffalo Chicken Dip

Hot Buffalo chicken dip made with Hooters wing sauce, cream cheese, Cheddar, ranch dressing, and cooked chicken. One pan, 15 minutes, no oven required.

Course Appetizer, Comfort Food

Cuisine American

Keyword cheesy, Chicken, Quick, Spicy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 10

Calories 313kcal

Author Stephanie Manley

Ingredients

• 1 jar Hooters Wing Sauce (12 ounces)
• 8 ounces cream cheese
• 8 ounces shredded cheddar cheese
• 1 cup ranch dressing Hidden Valley Ranch is preferred
• 8 to 10 ounces poached chicken breast chopped into small pieces (canned chicken will suffice if poached is unavailable)

Instructions

• Combine all the ingredients in a medium-sized pot over medium heat. Stir constantly until the dip is heated through.
• Place the dip in a bowl and serve with tortilla chips and celery sticks.

Notes

• Use a small serving bowl and refill it through the party rather than putting the whole batch out at once. Dip that has sat at room temperature for hours has to be thrown away, and a small bowl means less waste at the end of the night.
• Keep the dip warm in a small slow cooker set on low. It holds for hours that way and stays scoopable, where a bowl on the table stiffens as it cools.
• Pull the pan off the heat the moment the Cheddar disappears. Pushing past that point is what makes a cheese dip weep oil.
• If the dip does break and look greasy, take it off the heat and stir in a spoonful of cold cream cheese. The extra emulsifier usually pulls it back together.
• Taste before serving. Wing sauces vary quite a bit in salt and heat, so you may want a little more sauce or a little more ranch depending on the brand.
•  

Nutrition

Calories: 313kcal | Carbohydrates: 3g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 1496mg | Potassium: 121mg | Sugar: 2g | Vitamin A: 546IU | Calcium: 192mg | Iron: 0.4mg

       

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Chili mac is exactly what the name promises: a pot of beef and bean chili with elbow macaroni cooked right into it, then blanketed in shredded Cheddar. It is not a casserole you assemble and bake, and it is not two recipes pushed together on a plate. Everything happens in one heavy pot on the stove.

The dish traces back to the Great Depression, when pasta and beans were cheap ways to stretch a small amount of ground beef into a family-sized meal. It picked up steam again in the 1950s and 1960s alongside the American casserole boom, and it has stayed on weeknight tables ever since for the same reason it started: it is filling, cheap, and kids eat it without argument.

This version keeps the thrift but skips the blandness. Toasted chili powder and cumin, a can of Ro-Tel, and a finish of sharp Cheddar give it a lot more backbone than the pantry versions your grandmother was working with.

Why this recipe works

The macaroni cooks directly in the beef broth and tomato sauce, not in a separate pot of salted water. As the starch leaches out of the pasta, it thickens the sauce, so you get a glossy, clinging chili instead of a watery one, and the noodles absorb chili flavor the whole time they cook.

Blooming the dry spices in hot fat for about a minute before adding any liquid is the other step that does real work. Chili powder, cumin, and smoked paprika are full of fat-soluble flavor compounds that stay locked up in a watery simmer. Thirty seconds in hot oil releases them, which is the difference between chili that tastes dusty and chili that tastes cooked.

Homemade Chili Mac Ingredients and why they are essential

For the classic Chili Mac, you’ll need:

• Olive oil (no need for the good stuff here) – it is mainly used to prevent sticking, but it also adds a slight floral taste.
• Ground chuck – adds hearty beefiness and the right amount of fat to keep everything from drying out. 
• White onion, medium dice – adds aromatics and a subtle sweetness after cooking.
• Garlic, minced – pumps up the aromatics and gives the dish a little pungent punch.
• Chili powder – (like McCormick’s chili powder) – adds the expected chili heat and flavor. 
• Cumin – another traditional chili seasoning that offers earthy, smoky notes.
• Smoked chipotle powder or smoked paprika – lends a smoky flavor and a bit of heat and spice.
• Salt – enhances the flavor of all the other ingredients in the recipe. 
• Ground black pepper – provides some warmth and spice to the dish. 
• Beef broth – used for cooking the pasta and as the base for the sauce. 
• Tomato sauce, canned – adds a rich tomato flavor. 
• Rotel Diced Tomatoes and Green Chilies – improves the taste and texture of the dish.
• Kidney or pinto beans, canned (optional) – adds protein and makes the meal more filling. 
• Elbow macaroni, uncooked – half of the Chili Mac.
• Cheddar cheese, shredded – crowns the casserole in ooey-gooey goodness and ties everything together.

How to make chili macaroni and cheese

Making Chili Mac and Cheese is easy to prepare with just a few simple steps. It all comes together in one pot for a hearty and satisfying meal with minimal cleanup. Here’s what to do:

1. Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, or until it starts to soften.
2. Add the ground chuck and cook, breaking it into crumbles as it browns. Stir in the garlic and cook for 1 minute. Drain off any excess grease.
3. Sprinkle in the chili powder, cumin, smoked chipotle powder or paprika, salt, and black pepper. Stir constantly for about 1 minute to toast the seasonings and bring out their flavor.
4. Stir in the beef broth, tomato sauce, Ro*Tel tomatoes and green chilies with their liquid, and the beans, if using. Scrape up any browned bits from the bottom of the pot, then bring the mixture to a simmer.
5. Stir in the uncooked macaroni, making sure the liquid covers the pasta. Lower the heat to medium-low, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the macaroni is al dente and the sauce has thickened.
6. Remove the pot from the heat and stir in the shredded Cheddar cheese until completely melted and the chili mac is creamy. Serve warm.

What to serve with this easy one-pot Chili Mac recipe

Chili Mac and Cheese is a hearty meal on its own, so it pairs well with simple sides that add something fresh, crisp, or light to the plate.

• Green salad – A simple tossed salad with a tangy lemon vinaigrette provides a fresh contrast to the rich chili mac.
• Cornbread – Classic cornbread or corn muffins are perfect for serving alongside a bowl of chili mac.
• Garlic bread – Buttery, crispy garlic bread is great for scooping up the cheesy sauce.
• Broccoli – Keep it simple with lightly seasoned air-fried broccoli.
• Roasted vegetables – Try roasted broccoli, cauliflower, zucchini, or Brussels sprouts.
• Green beans – Sautéed, roasted, or steamed green beans make an easy vegetable side.
• Coleslaw – Cool, crunchy homemade coleslaw provides a nice contrast to the warm, cheesy pasta.

Storage and reheating instructions for homemade Chili Mac leftovers

• Refrigerator Storage: Store in an airtight container for up to 3 days. Discard if left at room temperature longer than 2 hours for food safety
• Reheating Method: Break up the casserole and warm in a saucepan over medium-low heat, stirring frequently. Add tablespoons of water or beef stock if pasta appears dried out
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating

More comforting pasta dishes to make for dinner

• Cheddar’s Spasagna
• Ground Beef Sour Cream Noodle Bake
• Hamburger Helper Beef Stroganoff
• Jollibee Spaghetti
• Skillet Lasagna

Check out more of my easy pasta recipes to make for a satisfying meal on any day of the week.

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Chili Mac and Cheese

Beef chili and elbow macaroni simmer together in one pot, then finish under melted Cheddar. A hearty 35 minute dinner that feeds a hungry crowd.

Course Casserole, Comfort Food, dinner

Cuisine American

Keyword Beef, one-pot, Quick, Spicy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 619kcal

Author Stephanie Manley

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped white onion
• 1 pound ground chuck
• 1 tablespoon minced garlic
• 1 tablespoon chili powder such as McCormick’s
• 3 teaspoons cumin
• 1 teaspoon smoked chipotle powder or smoked paprika
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 cups beef broth
• 1 can tomato sauce (15 ounces)
• 1 can Ro*Tel diced tomatoes and green chilies (10 ounces)
• 1 can kidney or pinto beans rinsed and drained (15 ounces) optional
• 8 ounces elbow macaroni uncooked
• 8 ounces shredded cheddar cheese

Instructions

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook until it begins to soften, about 5 minutes.
• Add the ground beef to the pot and sauté until it is browned, breaking the meat apart with a spoon as it cooks. Add the garlic and cook for another minute until fragrant. Drain any excess grease.
• Add the chili powder, cumin, smoked chipotle powder, salt, and ground black pepper to the pot. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step toasts the spices, deepening their flavor.
• Pour in the beef broth, tomato sauce, and undrained diced tomatoes and green chilies, as well as the rinsed and drained beans, if using. Mix well, scraping the bottom of the pot to lift any flavorful browned bits. Bring to a steady simmer.
• Add the uncooked elbow macaroni and stir, ensuring the pasta is submerged in the liquid. Reduce the heat to medium low. Cover the pot and simmer until the pasta is al dente, about 10 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The sauce will thicken as the pasta releases its starches.
• Turn off the heat and uncover the pot. Add the shredded cheese. Stir until the cheese is completely melted and the sauce is creamy and smooth.

Nutrition

Calories: 619kcal | Carbohydrates: 50g | Protein: 34g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1681mg | Potassium: 964mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1315IU | Vitamin C: 12mg | Calcium: 365mg | Iron: 5mg

       

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This is a scratch brownie baked in a single 8×8-inch pan and cut into sixteen squares. The batter starts on the stovetop, where margarine and dark chocolate melt together, then finishes in one mixing bowl with the dry ingredients, eggs, and vanilla.

The chocolate chunks go on top rather than into the batter. That detail makes these read as Chick-fil-A brownies rather than a generic pan of chocolate squares, because the chunks stay visible and soft.

What makes Chick-fil-A Brownies so good?

Brownie fans fall into two camps: fudge lovers and those who prefer a more cake-like consistency. A Chick-fil-A Chocolate Fudge Brownie gives you both. These brownies have a rich, chocolaty flavor that is neither overly dense nor too dry and crumbly. The brownies are super chocolaty, with the ideal flavor and texture. Keep the peace with a big batch of these Chick-fil-A Brownies.

Why you should try this recipe

Anyone who has had a Chick-fil-A Chocolate Fudge Brownie will tell you how addicting they can be. But what can you do when a craving hits, and you don’t want to drive to the restaurant? Make them yourself with this Chick-fil-A Brownie recipe! You probably already have all the ingredients at home, but for the best, most authentic results, you’ll want to use Nestle Toll House Semi-Sweet Chunks. Their larger size satisfies even the most demanding chocolate lovers. Go ahead and make a double batch because these brownies freeze beautifully.

Ingredients and their roles in this recipe

For Chick-fil-A Chocolate Fudge Brownies, you’ll need:

• Margarine – Keeps the brownies moist and tender without making the crumb dense.
• Dark chocolate pieces – Melt into the base for a smooth texture and a deeper, slightly bitter chocolate note.
• Granulated sugar – Sweetens the batter and dissolves into the warm chocolate to form the thin crackly top.
• Unsweetened cocoa powder – Boosts chocolate color and flavor without extra fat, and absorbs moisture so the center sets properly.
• All-purpose flour – Provides the structure that holds the brownies together.
• Baking soda – Adds light leavening for a softer crumb and mellows the cocoa powder’s acidity.
• Salt – Sharpens the chocolate and balances the sugar.
• Vanilla extract – Rounds out the chocolate flavor and adds a little complexity.
• Eggs, beaten – Moisten the flour, bind the batter, and help set the top.
• Semi-sweet chocolate chunks – Scattered over the batter for large, soft pockets of chocolate in every square.

Ingredient Notes

• Nestle Toll House Semi-Sweet Chunks come closest to the size and melt of the pieces in the restaurant version. Standard chocolate chips work, but they hold their shape and read smaller in the finished brownie.
• Margarine gives the softest crumb here. Unsalted butter bakes up with better flavor and slightly firmer edges, so cut the added salt back a little if you swap it in.
• Natural cocoa powder is the right choice for this batter. Dutch-process cocoa is less acidic and will leave the baking soda with nothing to react against, which flattens the crumb.
• Let the eggs sit out while the chocolate melts. Cold eggs hitting warm chocolate can firm up the fat and leave streaks in the batter.

How to make Chick-fil-A Brownies

To make this Chick-fil-A Brownie recipe:

1. Preheat the oven to 350°F.
2. Lightly oil an 8×8-inch baking pan and set off to the side.
3. Melt the margarine and dark chocolate pieces together in a small saucepan over low heat. Stir constantly and scrape down the sides with a rubber spatula. Once fully melted, remove the saucepan from the heat and allow it to cool for about five minutes.
4. Meanwhile, in a large mixing bowl, whisk together the white granulated sugar, cocoa powder, flour, baking soda, and salt.
5. Pour the slightly cooled melted dark chocolate into the large mixing bowl with the other ingredients and stir to combine.
6. Add the vanilla extract and the beaten eggs.
7. Stir with a mixing spoon just until the batter is smooth and there are no pockets of dry ingredients. Do not overmix.
8. Pour the batter into the prepared baking dish. Scrape down the sides of the bowl with a rubber spatula to get all the batter into the baking dish.
9. Lightly tap the baking dish on the counter to break up any air pockets.
10. Scatter the Nestle Toll House Semi-Sweet Chunks on top.
11. Bake for 20 to 25 minutes in the oven, then test if they are done. Stick a toothpick in the middle of the brownies, and when it comes out clean, the brownies are done. It is better to slightly under-bake the brownies than overbake them.
12. Place the baking dish on a wire rack and cool completely before cutting them into squares.

What to serve with brownies?

An iced cold glass of milk is the best thing to have with these brownies, but if you want to really impress your guests (or you’re making desserts for your child’s bake sale), the recipes below for other popular treats are perfect.

Oreo Brownies – These brownies are extra ooey-gooey thanks to a layer of cream cheese frosting. It not only gives them a tad of tang but also develops a wonderful crust. Add in the crumbled Oreo cookies, and you have one scrumptious brownie.

Bisquick Brownies – If you tend to prefer cakey brownies, then this is the one for you. It’s super simple to throw together thanks to using Bisquick as a replacement for a bunch of other ingredients. And the thick chocolate frosting makes them undoubtedly delicious.

Old-Fashioned Hershey’s Brownies – In your childhood memories of the smell of brownies cooking wafting through your home, it was probably these brownies in the oven. This classic recipe is delicious, so why mess with it? Old-Fashioned Hershey’s Brownies are easy to make and nostalgic, so why not make some soon?

Storing and Make-ahead Instructions

Countertop Storage: Keep the brownies in an airtight container on the counter for up to three days. Place a sheet of parchment paper between layers to prevent them from sticking.

Refrigerator Storage: Keeping the brownies in the fridge will give you a few more days to enjoy them before they get stale.

Freezer Storage: Freeze the brownies on a baking pan, then transfer them to an airtight, freezer-safe container. Keep frozen for up to a month. Defrost on the counter before serving.

More Chick-fil-A Favorites 

• Chick-fil-A Cookies and Cream Milkshake – Thick, hand-spun, and the natural thing to hand someone alongside a warm brownie square.
• Chick-fil-A Peach Milkshake – The summer menu item people start asking about in May. Blend it once, and you will understand why.
• Copycat Chick-fil-A Chicken Sandwich – Pickle brine, a pressure-fried crust, and a buttered bun. Make this first and the brownies become dessert.
• Chick-fil-A Chicken Nuggets – Bite-sized, marinated, and easy to make in a big batch for a family dinner.

Check out more of my copycat Chick-fil-A recipes to make whenever you have a craving.

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Chick-fil-A Chocolate Fudge Brownies

Copycat Chick-fil-A brownies with a fudgy center, a thin crackly top, and melting semi-sweet chunks. Mixed in one bowl and baked in an 8×8 pan.

Course Dessert

Cuisine American

Keyword baked, Chocolate, comfort food, Quick

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 179kcal

Author Stephanie Manley

Ingredients

• 1/2 cup margarine (113 grams)
• 3 ounces dark chocolate (80 grams)
• 1 cup sugar (200 grams)
• 1/2 cup cocoa powder (Dutch processed cocoa is preferred) (34 grams)
• 3/4 cup flour (90 grams)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs beaten
• 2 tablespoons large chocolate chunks

Instructions

• Preheat the oven to 350°F and grease an 8 x 8–inch baking pan.
• Place the margarine and dark chocolate in a small saucepan over low heat, stirring until fully melted and combined. Remove from the heat and let cool for 5 minutes.
• In a large bowl, whisk together the sugar, cocoa, flour, baking soda, and salt. Pour the melted chocolate mixture into the dry ingredients. Mix until just combined. Add the vanilla extract and beaten eggs, and mix until smooth, forming a thick batter. Do not overmix.
• Transfer the batter to the prepared baking pan and spread it out evenly. Distribute the large chocolate chunks evenly over the batter.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Do not overbake — the brownies will continue to set as they cool.
• Let cool completely in the pan before cutting into squares.

Notes

• Five minutes of cooling on the melted chocolate is not optional. Batter that is too warm will begin to cook the eggs, and the finished brownies come out grainy.
• Stop stirring the moment the flour disappears. Every extra turn develops gluten, and gluten is what turns a fudgy brownie tough.
• Brownies keep baking in a hot pan after they come out of the oven. Pull them at the earlier end of the window and let carryover heat finish the center.
• For clean squares, chill the cooled pan for 20 minutes, then cut with a large knife warmed under hot water and wiped dry between cuts.
• Lining the pan with a parchment sling that hangs over two sides lets you lift the whole slab out and cut it on a board instead of scraping a corner square out of the pan.

Nutrition

Calories: 179kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 219mg | Potassium: 108mg | Fiber: 2g | Sugar: 15g | Vitamin A: 291IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 2mg

       

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What makes this Hot Onion Dip the hit of any party?

Hot onion dip is a baked appetizer made from sweet onions stirred into a creamy blend of cream cheese, mayonnaise, Swiss, and Parmesan. Bake it uncovered until the edges bubble and the top turns golden brown, then serve warm.

It works as both a dip and a spread, so it pairs with everything from toasted bread and crackers to cut vegetables. Because it comes together in one mixing bowl, it is an easy dish to prep before guests arrive and bake when you need it.

Why you’ll love this Hot Onion Dip recipe

The magic of this dip lies in its perfect balance of flavors and textures. Sweet onions melt into a creamy cheese blend, while a hint of cayenne adds just enough warmth to keep things interesting. Best of all, it requires minimal prep work – just mix, bake, and watch it disappear!

Hot Onion Dip ingredients

The Base

• Cream cheese, softened – Creates a rich, creamy foundation
• Mayonnaise – Adds tanginess and helps create a smooth texture

The Cheese Blend

• Parmesan cheese, freshly grated – Provides sharp, salty flavor
• Swiss cheese, freshly grated – Adds nutty flavor and perfect melt

Pro Tip: Always grate your cheese for the best melting results

The Aromatics

• Sweet onion (Vidalia, Walla-Walla, or Texas 1015), finely diced – Adds natural sweetness.
• Cayenne pepper – Provides gentle heat
• Freshly ground black pepper – Adds warmth and depth

Ingredient notes

For the smoothest dip, grate the Parmesan and Swiss cheeses yourself. Most bags of pre-grated cheese sold in stores contain an anti-clumping additive that prevents it from melting well.

Vidalia, Walla-Walla, and Texas 1015s are all great sweet onion options.

How to make Hot Onion Cheese Dip

To prepare Hot Onion Dip with mayo and cheese:

1. Preheat the oven to 350°F. You may want to make this recipe in a smoker if you enjoy additional smokiness. Cherry wood is an excellent choice for this dip, but if you want a more robust smoke element, try mesquite instead.
2. Place the cream cheese on the counter to come up to room temperature.
3. Finely dice the sweet onion. Transfer the diced onions to a large mixing bowl.
4. Finely grate the Parmesan and Swiss cheeses into the bowl.
5. Stir in the room-temperature cream cheese and mayonnaise.
6. Season with cayenne pepper and freshly ground black pepper.
7. Mix well and transfer the mixture to a quart baking dish.

To bake the cheese dip:

1. Put a foil-lined baking tray in the oven or smoker to catch any overflow from the dip bowl.
2. Place the uncovered bowl with the dip on the baking tray and bake until the cheese is bubbly and the top develops a golden-brown crust, about 45 minutes.
3. Remove the dip and serve once it stops bubbling.
4. If you are feeling fancy, garnish with fresh herbs such as chives or parsley.

What to serve with Baked Onion Dip

This Hot Onion Dip recipe works as both a dip and a spread. Here are a few options that go well with it:

Bread. Lay out a variety of bread options. Toasted baguette bread rounds are a classic accompaniment, and tangy sourdough bread makes a perfect choice. Other good options include bagel and pita chips, tortilla chips, hard pretzels, and sturdy crackers.

Potatoes. For something a little more substantial, pair the dip with baked or boiled potatoes. Add a handful of bacon bits for extra flavor. You may also want to stir the dip into freshly made mashed potatoes.

Raw and blanched veggies. To serve with the dip, opt for a variety of cut vegetables. Raw carrot sticks, lightly blanched broccoli florets, bell pepper slices, blanched cauliflower, cherry tomatoes, and cucumber slices are all healthy and delicious options.

How to store leftover Hot Onion Dip

For safety’s sake, it is best not to save any dip already served. If you don’t plan on serving the dip immediately, put the unbaked dip in an airtight container and keep it in the fridge overnight.

If you have baked dip you didn’t serve, let it cool completely before transferring it to an airtight container. Store the baked dip in the fridge for up to two or three days.

How to reheat it

If you are warming up the dip for yourself, the microwave is the way to go. Microwave for a minute, stir the dip, then heat for another minute. If it’s still too cold, keep heating and stirring in 20-second bursts until warm.

You can also reheat the dip in a preheated 350°F oven. Pour the chilled dip into an oven-safe dish and stir in a little milk to loosen it. Cover it with aluminum foil and heat for 10 to 15 minutes, or until hot.

This Hot Onion Cheese Dip is perfect for game days, holiday gatherings, or any time you need an impressive appetizer without hours in the kitchen. The combination of sweet onions and three cheeses creates an irresistible dip that’ll have your guests asking for the recipe.

More dip recipes

• Chicken Rotel Dip
• Chili Cheese Dip
• Hot Bacon Swiss Dip
• Million Dollar Dip
• Texas Trash Dip

Check out more of my easy dip recipes to make for any occasion.

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Hot Onion Cheese Dip

Sweet onions, Swiss, Parmesan, and cream cheese baked until bubbly with a golden crust. An easy hot dip for game days, holidays, and parties.

Course Appetizer

Cuisine American

Keyword baked, cheesy, comfort food, Party Food

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 366kcal

Author Stephanie Manley

Ingredients

• 8 ounces cream cheese at room temperature
• 1 cup mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 cup finely diced sweet onion e.g., Vidalia, Walla Walla, Texas 1015
• ⅓ cup grated Swiss cheese
• ¼ teaspoon cayenne pepper
• 2 teaspoons ground black pepper

Instructions

• Preheat the oven or smoker to 350°F.
• Combine all the ingredients in a bowl and mix until well blended.
• Transfer the mixture to a 4-cup baking dish and bake or smoke until the edges of the dip begin to crisp and brown, about 1 hour.

Notes

• Blot juicy onions. Sweet onions hold a lot of water. If your diced onion looks wet, spread it on a paper towel for a few minutes before mixing so the dip does not turn watery.
• Pick your dish for the crust you want. A wider, shallower dish gives more golden crust in every scoop, while a deeper dish keeps more of the dip soft and creamy. If you use a shallow dish, start checking a little early.
• Let it rest before serving. The dip is molten straight from the oven. A few minutes of rest lets it thicken slightly so it clings to bread and chips instead of sliding off.
• Taste the mixture before baking. Both cheeses are salty, so this recipe has no added salt. Adjust the cayenne and black pepper before the dip goes into the oven.

Nutrition

Calories: 366kcal | Carbohydrates: 4g | Protein: 8g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 476mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 0.3mg