Pimento Cheese Dip

Pimento Cheese Dip with Chips

Well, hello readers!  I originally made this recipe for Super Bowl Sunday, but ran out of time to post it before it happened.  Then, I was going to post this as an Oscar’s appetizer, but I am now too late for that!  Get it together Keelin!  I am officially sharing this recipe with you all so I don’t procrastinate it anymore.  This Pimento Dip is a quick and easy cold dip that makes a perfect last-minute appetizer.

Pimento Dip and Chips

A few years ago, I shared a hot Tex-Mex Pimento Cheese Dip with you and today I am sharing a cold one.  This dip goes perfectly with tortilla chip strips.  The best part about this dip is that Matt can pull it together all on his own and I just get to eat it!  I actually don’t think I have made this recipe yet, even this batch was made by Matt!  We always dip right into this as soon as it is ready.  If you plan to make this recipe ahead of time, store in the refrigerator and bring out 30 minutes before serving.  It’s still amazing when it’s cold, but this dips firms up when it is chilled and you will break your chips in it.  Nothing is worse than breaking your chips in the dip…well, there are probably a few more thing, but in the dip world it is pretty tragic.

Pimento Dip

Pimento Cheese Dip
  • 4 oz. reduced fat Cream Cheese, at room temperature
  • 1 cup shredded Monterey Jack Cheese
  • 1 cup shredded sharp cheddar cheese
  • ½ cup light mayonnaise
  • ½ tsp. Montreal Steak Seasoning
  • 2-3 tbsp. pimentos, or chopped roasted red pepper
  • 1 tbsp. finely chopped onion
  • Fresh cracked black pepper, to taste
  1. In the bowl of a mixer, beat the cream cheese until smooth.
  2. Mix in the remaining ingredients until combined.
  3. Serve at room temperature or chilled with tortilla chips or veggies.

Source- Adapted from Paula Deen via the foodnetwork.com

Pimento Cheese Dip

sisterk (2)

Taco Dip

Taco Dip

It’s been awhile since my last post and I decided to dive back into things with an easy recipe.  I’m far too often guilty of trying to come up with new and creative (and often complicated) recipes whenever we have guests visit.  However, with the birth of baby N, there are just not enough hours in the day to make every recipe that I would like to make.  I’ve come to the realization that it’s perfectly acceptable most of the time to just stick with easy, classic recipes.  This recipe for taco dip can be whipped up in no time at all!  If you are on the search for an easy recipe to add to your menu for this Super Bowl Sunday, this one has your name all over it (in cheese!)

taco dip

K actually posted this recipe for taco dip back in 2011, but we are trying to redo any of our old posts that did not have pictures or just have really bad pictures.  If you search through some of our archives, you can definitely see some of these photos for yourselves (I’m looking at you blurry iPhone photos of burnt lamb sliders…I’m not going to even link to it I’m so embarrassed.)  One of the many side benefits of working on our blog is that it has definitely honed our photography skills.  While I definitely still need to learn a lot more, blogging has definitely served as a catalyst to learn much more about photography.

taco dip

I accidentally bought the multi-grain version Tostitos scoops at the grocery store, however I was pleasantly surprised by how much I liked them.  Serve this dip with any type of tortilla chip you prefer.  You could also mix up this recipe a bit by adding more layers…diced green chills, sliced black olives, or black beans would all be interesting options to add.

Taco Dip
Prep time: 
Total time: 
  • 8 oz. block of light cream cheese
  • 16 oz. light sour cream
  • 1 packet of taco seasoning (or try 2 tablespoons homemade taco seasoning)
  • 1 jar of salsa
  • Shredded iceberg lettuce
  • 2 small or 1 large tomatoes chopped
  • Shredded Mexican cheese
  • Tortilla chips
  1. Allow the cream cheese to come to room temperature. Once the cream cheese is softened, combine with sour cream and taco seasoning until smooth (you can mix it together by hand or mix with an electric stand mixer using the paddle attachment.) Spread the mixture out onto a 9×13-inch or an 8×10-inch pan evenly. Let it set by refrigerating it for an hour.
  2. After an hour or right before you are ready to serve it, use a spatula to spread the jar of salsa evenly over the top of the cream cheese/ sour cream mixture. Next, put the shredded iceberg lettuce on top (you can use as much as you want, I put on about 1½-2 cups), followed by the chopped tomatoes. Finally you sprinkle the shredded cheese on top of everything until it is well covered (about 1½ cups).

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Southwest Wontons with Chipotle Lime Dipping Sauce

Southwest Wontons

Here we are- just a few days from Super Bowl Sunday!  Are you ready for your party?  What appetizer or snacks are you going to be bringing or sharing?  Meagh and I have plenty of recipes to share.  Have you tried our:

Just a few ideas in case you haven’t been thinking about it 24/7 like some of us (ehhmm.)

I saw this recipe for Southwest Wontons a year ago and have been dying to make it ever since!  It’s taken me a year because I was looking for a good opportunity to post about them.  I should have made them sooner because they are so good!  I actually made them twice because my first photo shoot was too dark.  These wontons could be good dipped in just sour cream, but I went ahead and created my own chipotle lime dipping sauce that pairs perfectly with the wontons (if I do say so myself!)

As I have said before, I hate frying food- not even for health reasons, but because I am clumsy and how it makes the whole house smell like fried food.   I wasn’t offended by this frying though because I only used about 1/2 inch of oil in my pan.  Each wonton only fries for about a minute a side too so it’s really quick!  I made the filling and dip ahead, then put the wontons together and fried them right before we were ready to eat them.

Southwest Wontons with Chipotle Lime Dipping Sauce

Southwest Wontons
  • 1 cup frozen corn, thawed
  • ½ red pepper, seeded, ribbed and chopped
  • ½ poblano pepper, seeded, ribbed and chopped
  • ½ small yellow onion
  • 1 block reduced fat cream cheese (8 oz), at room temperature
  • kosher salt, to taste
  • fresh cracked pepper, to taste
  • 30-40 wonton wrappers
  • Canola oil, for frying
  1. In a medium bowl mix together the first 5 ingredients. Add in salt and pepper to taste.
  2. Heat a skillet with about ½ inch of canola oil on medium-medium-high heat, depending on your stovetop (mine runs a bit slower to heat up then others).
  3. Take wonton papers and spoon about 1-2 tsp of filling in the middle of the wonton. Moisten the edges of the wonton by running you finger lightly moistened by dipping in water along the edges of the wonton. Fold the wonton in half so that opposite corners are meeting and press edges together. Your first wonton with be the determent of how much filling you should be using, just enough to fill but not too much it is overflowing. Make sure wontons are sealed completely or they are going to splash oil all over the place!
  4. Once all wontons are filled, line a couple plates with paper towels. To determine if the oil is ready to fry, stick the edge of a toothpick in the oil tosee if it sizzles. Fry the wonton in groups of 4-5 so they are not touching. Flip after about 1 minute. Cook other side for another minute until golden brown, remove from oil to paper towels. Repeat for remaining wontons.

Southwest Wontons and dip

Chipotle Lime Dipping Sauce
  • 2 chipotle peppers in adobo, chopped
  • 1 cup light sour cream
  • ¼ cup light mayonnaise
  • Juice from 1 lime
  • ¼ cup chopped cilantro
  1. In the bowl of a food processor add all the ingredients. Process for about 30-45 second until all ingredients are combined. Place dipping sauce in a airtight bowl and let chill at least 1 hour before serving.

Source- Wontons adapted from Shared Appetite and Chipotle Lime Dipping Sauce is a 2s2c original

sisterk (2)

Mini Pretzel Dogs

Pretzels Dogs

I am a huge fan of both hot dogs and homemade pretzels.  Although I have never ordered a pretzel dog from Auntie Anne’s, they have always intrigued me.  A football classic around this house is hot dogs cut into fourths and wrapped in crescent rolls, i.e. pigs in a blanket.  When I saw recipes for pretzels dogs on a few blogs, I knew trying out mini pretzel dogs was in order.

Wrap Dough around Hot Dog

These mini pretzel dogs are made with Nathan’s Skinless Beef Franks wrapped in a perfect homemade pretzel.  I prefer Nathan’s hot dogs because they taste great.  Plus, they are from New York so it always makes me happy to see them over here in California.  I added some cheese to the insides of half the pretzel dogs to test it out.  The results were amazing!  To do this, I made a lengthwise slit in the hot dog and folded some pieces of of deli American cheese in there.

Cheese Dogs

I had got the idea to add cheese from a dinner that we made on occasion growing up (and one that I still dream about!)  My mom made us homemade meals practically every night so she absolutely hates when we rave about the “Crescent Roll hot dog” dinners we used to have.  Her eyes are probably rolling right now as she reads this.  A Crescent Roll Hot Dog is when you take a full hot dog, make a lengthwise slit in the middle, stuff a folded half piece of American cheese, roll it in crescent roll dough and bake it together.  It’s very similar to how I make pigs in a blankets nowadays, except with a whole hot dog and the addition of cheese.  What can I say- it was the 80′s and early 90′s!

Cheesy Mini Pretzel Dogs

These pretzel dogs were so good!  I served them warm with deli mustard to dip.  Although these are best fresh from the oven, I froze the other half of them for Superbowl Sunday and I am going to reheat them at 350 degrees F for 10-12 minutes until they are heated up again.

Mini Pretzels Dogs and Mustard

Mini Pretzel Dogs
For Pretzel Dough
  • 1½ cups warm water (110-115 degrees F)
  • 1 tbsp. granulated sugar
  • 2¼ tsp. active dry yeast (or one packet)
  • 22 oz. AP flour (about 4½ cups)
  • 2 tsp. salt
  • 2 tbsp. butter, melted and brought back to room temperature
For Boiling Mixture
  • 14 cups of water
  • 1 cup baking soda
For Assembly
  • 8 pack of hot dogs, cut into fourths for 32 hot dog pieces
  • 1 large egg beaten with 1 tsp. water
  • Pretzel salt or course salt
  • 4 slices of American Cheese (optional)
  1. In the bowl of your mixer (with dough hook attachment) add warm water and sugar. Sprinkle the yeast on top of the the water and let sit for 5 minutes.
  2. Once the yeast is foamy, add in the flour,salt, and melted butter. Mix on low until the dough is combined. Take the speed up to around medium and mix the dough until it is smooth and easily pulls away from the sides of the mixer bowl. Knead for an additional 4 minutes at medium speed.
  3. Coat a separate large bowl with some canola oil. Take dough ball from mixer bowl, scraping dough off the sides of the bowl if needed and place in oiled bowl. Turn to coat. Cover bowl with plastic wrap and set bowl in a warm draft free place for 1 hour.
  4. Preheat oven to 425 degrees. Line two baking sheets with silicone baking mats or parchment paper. If using parchment paper spray with cooking spray to prevent sticking.
  5. Once the dough has risen, turn out on a lightly oiled surface. Divide dough evenly into 32 pieces. This is done easily if you divide dough in half and then divide each half into halves, continuing until there is 32 equal sized pieces.
  6. Take one dough ball and roll out 12-18 inch piece rope. Take hot dog piece and starting at the end of the hot dog, wrap the dough around the hot dog so that it is completely covered in dough (like a cocoon or mummy). Make sure to seal ends and where ever the dough is touching so that it stays connected and completely sealed during baking. Unlike Pigs in a Blanket you are covering the entire hot dog with dough. Repeat for all dough and hot dog pieces.
  7. *to add cheese- take hot dog pieces before wrapping and make a slit lengthwise making sure to not cut through the hot dog all they way. Take a piece of American cheese and divide it up into 8 pieces. Take one of the pieces and gently fold it so it is around the same size as the slit made in the hot dog. Stuff the cheese into the slit and then wrap hot dog piece with dough like above directions.
  8. In a large pot add 14 cups of water and 1 cup of baking soda. Bring to a boil.
  9. Once the water comes to a boil, gently drop a few wrapped hot dogs into the pot and let cook for 30 seconds. Remove with a slotted spoon and line up on baking sheet, leaving about one inch in between each. Repeat for all wrapped hot dogs.
  10. Take the egg beaten with 1 tsp. of water and gently brush boiled pretzels with the egg mixture. Top with course salt.
  11. Bake each cookie sheet separately for about 12-14 minutes until golden brown. Let cool for a few minutes before serving.

Source- slightly adapted from Joy The Baker 

Mini Pretzel Dogs

sisterk (2)


Mexican Pinwheels

Mexican Pinwheels Dipped in Salsa

With the Super Bowl in a couple of weeks and it being award season, it is most certainly appetizer time!  We had a chance for both the San Francisco and the New England football teams to play in the Super Bowl for another Sister City Super Bowl showdown, but that didn’t happen this year.

If you thought my spinach artichoke dip was easy, wait until you try this one.  My mom made these for us growing up a few times and when I moved off on my own, it was one of the recipes she typed up for me.  I have a college binder with all the original recipes I used when I first started cooking on my own.  Every time I would come home to visit my mom she would give me another collections of recipes that I loved growing up or that I needed to try.  Luckily now that we all follow blogs and have similar cookbooks, we share recipes all the time.  I still keep these recipes in the original binder even though I have switched over to fancier Martha Stewart binders for my other recipe collections.

Mexican Pinwheels

There are only five ingredients in this recipe: flour tortillas, cream cheese, a can of chopped black olives, a can of chopped green chiles, and chopped onion.  Also, the only thing you really need to do is chop an onion because you can buy the olives and green chiles pre-chopped!  Oh yeah, oh yeah!  The perfect dipping sauce for this?  Salsa!  I basically live off of Tostitos Salsa in medium heat.  I put it on everything from baked potatoes to scrambled egg whites.  These probably would also pair well with sour cream or guacamole!


What do you need to do to make them?  Follow the easy recipe below!

Mexican Pinwheels
  • 2 blocks of reduced-fat cream cheese, at room temperature
  • 1- 4 oz. can of chopped green chilies, drained
  • 1- 4 oz. can of chopped black olives, drained
  • ½ onion, finely chopped
  • 12-14 flour tortillas
  1. In a medium sized bowl, mix together cream cheese, green chilies, black olives, and onion. Stir it all together so that it is all mixed together and evenly distributed.
  2. Take a pile of flour tortillas and place them between 2 paper towels. Microwave them for about 20 seconds, to soften them so they are easier to roll.
  3. Take a tortillas and spread about 3-4 tbsp. of the cream cheese mixture on the tortillas. Roll the tortillas up like a jelly roll, tight enough so there isn't any gaps but not too right that you are squeezing the cream cheese out.
  4. Once rolled set seam side down on some laid out plastic wrap. Continue for the rest of tortillas until you use up all of the filling. When done rolling the tortillas, tightly wrap up the rolls in the plastic wrap and place in the fridge for 2 hours or more.
  5. Once chilled, take tortilla rolls out and slice them in ½-3/4 inch slices, tossing out the ends (or eating.) Continue with remaining tortillas.
  6. Serve with salsa.

Looking for more game day recipes?  Check out our 2013 Super Bowl Recipe Round-Up and the appetizer section of the 2S2C Recipe Index!  We’ll also be sharing a few more favorite game day appetizer recipes over the next week!

sisterk (2)

Football Game Recipe Round-Up

Are you starting to think about game day recipes for this upcoming weekend?  I know I am!   I could go for some Buffalo Wings right about now!  I wanted to share some of our favorite recipes that we have posted in the past.  Here are 10 game day recipe ideas in case you are starting to plan your game day menu now.


Tex-Mex Pimiento Cheese DipI have made this cheese dip countless times since I first tried it at our Fourth of July family reunion last year.  Don’t let the weird name fool you- it’s amazing, especially with tortilla chips.  While it’s definitely not the healthiest thing you could make for the game, the Super Bowl only comes once a year!  If you have any leftovers (which I doubt you will), this cheese dip makes an awesome hamburger topping.


Mediterranean Dip with Pita Chips: If you are looking for a healthier dip option, I highly recommend this Mediterranean Dip.  It’s really quick to pull together if you use pre-made hummus, olive tapenade, and pesto (although you can step up the wow factor by making these yourself.)


Baked Potato Dip: While the prior two dips are good with tortilla chips and pita chips, this dip is a bit more versatile.  You could serve it with potato chips, pretzels, or vegetable crudités.

Baked Potato Dip with veggies, chips, and pretzels

Goat Cheese with Basil OilDo you have more of the wine and cheese types coming to your Super Bowl party?  Have no fear- this goat cheese dip with basil oil served with baguettes is easy to pull together ahead of time and would go perfectly with a crisp white wine.

goat cheese with basil oil

Chicken Chili with Corn Muffin Croutons: No Super Bowl party would be complete without a big pot of chili for guests to serve themselves out of.  This chicken chili recipe is one of my all-time favorites.

Chicken Chili with Corn Muffin Croutons

Turkey, White Bean, and Pumpkin Chili: If you are short on recipe prep time, I highly recommend this slow-cooker turkey chili.  On Sunday morning, it takes less than 10 minutes to prep all the ingredients and throw them in the crockpot.  Allow it to cook on low for eight hours and it will be ready to go for kick-off.

Turkey White Bean and Pumpkin Chili

Red Wine Sangria: While football and beer often go hand-in-hand, try serving up a pitcher of red wine sangria at your football viewing party.  If I wasn’t pregnant, I would definitively be making a batch of this sangria recipe for Sunday!


Do you have a favorite recipe you plan on making for the Super Bowl this weekend?

sister m signature

How to Make Team Spirit Appetizer Picks/Cupcake Decoration

As you might have seen in my part of the Super Bowl Appetizer Contest, I had NY Giants appetizer picks in my Buffalo Chicken Bites.    I thought I would share with you how I made these.  They are really easy to make and are cheaper then going to a party supply stores for team decorations.

Here is what you need:

- A computer with internet connection
- White Card Stock Paper
- Colored Printer
- Scissors
- 1 1/2 inch circle paper punch/or stencil
- Double Sided Tape
- Flat Toothpicks

On a word processor, paste your teams logos  (you can get them off the internet on Google Image by searching for your team.)  Size them so they will fit in a 1 1/2 inch circle (I did this on MS Word.)


Print out on stock paper and punch or cut out into 1 1/2 inch circles. (if you don’t have a circle punch, you can trace a circle around the images with pencil and then cut them out)
Cut as many circles out as you need toothpicks for,  then make as many blank circles as you made logo ones.
Take the blank circle and place two pieces of double-sided tape on the circle. Place toothpick on the tape.
Take logo circle, logo-side up and line it up with the tape-side up circle with toothpick in place ( making sure to line the logo up with the toothpick so that the logo will be straight)and press together.  Press hard until everything looks stuck together.
You can make these for different teams or actually anything!  I made the following for my friends who are fans of these teams:

And put them in cupcakes with green frosting and homemade chocolate footballs.
New York Teams!
Group Picture! GO Jets, Bills, Giants, Panthers, Eagles, and Cowboys!  Note there are no Patriot cupcakes.
I made my favorite cupcake recipe, which I have already posted about 2 years ago.  In the post, I referenced a guy I was dating.  Well that “guy” I was dating is now my boyfriend and we have been together for 2 years as of yesterday!


Some More Super Bowl Recipe Ideas…

If you have already voted on our Game Day Recipe Throwdown Contest and are still looking for more Super Bowl recipe ideas, check out these links for recipe compilations from other blogs.  I’m getting hungry for Sunday already!

Super Bowl Recipe Ideas:

-20 Going on 80- Football Game Day Treat Ideas
-Cheap, Healthy, Good- 50+ Cheap, Healthy Super Bowl Recipes
-brown eyed baker- 75 Super Bowl Recipes for Super Bowl XLVI
-The Cooking Blog- Your Super Bowl XLVI Recipe Guide (New York Giants vs. New England Patriots)
-ecorazzi- 10 Delicious Vegetarian Super Bowl Recipes
-how sweet is is- 25 Recipes That Should be on Your Super Bowl Menu
-peas and thank you- 25 Vegan Recipes for Your Super Bowl Party
-The Pioneer Woman Cooks- My Top Ten Picks for Super Bowl Sunday
-Recipe Girl- 101 Best Super Bowl Recipes on the Internet
-The Recipe Renovator- Healthy Super Bowl Recipes (gluten-free)
-Simply Recipes- Super Bowl Recipes!
-two peas & their pod- 46 Super Bowl Recipe Ideas for Super Bowl XLVI  

We’ll be adding more blogs to the list as we get closer to the big day!  Do you have a blog with a Super Bowl recipe list?  Leave us a comment and we’ll add it on!


An Alternative Guacamole Recipe

For the Super Bowl, I also made Guacamole (as did our Mom…I guess it’s a family trend).  Sister K has a very good recipe that she has made for me before (for recipe, click here.)  I was searching around for a new variation and I found this one by Alton Brown on the Food Network website.

-3 Haas avocados, halved, seeded and peeled
-1 lime, juiced (I was out of limes and half a lemon worked just fine in this recipe)
-1/2 teaspoon kosher salt
-1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced (I prefer red onion for this recipe)
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro (omit if serving for a crowd…a lot of people do not like cilantro)
1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

A good trick I learned somewhere is to stick the avocado pits into the guacamole while it is sitting out.  Remove them before serving.  In addition to the lime/lemon juice, this prevents the guacamole from browning.

-Sister M

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