5-Ingredient Queso Fundido—The Cheesiest Dip Ever & My Latest On Freutcake!

Happy Cinco de Mayo, all! Do you have any plans to celebrate? If not, I think you should totally treat yourself to a cheesy, after-work reward! My easy Queso Fundido—just about the ooeiest, gooiest cheese dip of your dreams topped with chorizo—is ready in a flash and only calls for 5-ingredients...

Retro Hors d'Oeuvres: Wine-Stained Cheddar for Mad Men Viewing Party!

Good morning and happy Friday, lovely friends! Are any of you planning to watch the season premiere of Mad Men this weekend? A bunch of friends are hosting viewing parties and have unearthed some pretty amazing retro hors d'Oeuvre recipes for the occasion. I found a wine-soaked cheddar cheese recipe in the 1965 Good Housekeeping 10 pm Cookbook while doing research for my 31 No-Cook Appetizer story and have been obsessed with the idea every since—it sounds so strange! Could it actually work? Could I give it my own modern twist!? There's only one way to find out...

WINE-STAINED CHEDDAR CHEESE TOASTS

WINE-STAINED CHEDDAR CHEESE TOATS
SERVES: 6

1 (8-oz) piece sharp cheddar cheese, cubed

1 cup Burgundy or other red wine

Pinch of salt

Crackers, for serving

1 to 2 tablespoons torn basil leaves

Maldon salt and freshly ground pepper 

Olive oil, for drizzling

1. Put the cheddar, wine and a pinch of salt in an airtight container and refrigerate for at least 24 hours; drain and pat the cheese dry. 

2. Put wine-stained cheddar on crackers. Sprinkle with basil leaves, Maldon salt and freshly ground pepper. Drizzle with olive oil. 

Note: It works! There's a reason why wine and cheese taste so fabulous together. This is an excellent party trick to remember when you're feeling lazy—serve cubes plain or on dressed-up crackers like I did, above. Oh yeah, I'll definitely be serving this again.

Best Hot Crab Dip Recipe Ever! Love This Crunchy, Spicy (and Easy) Snack!

I've been waiting to share this recipe with you—crab dip is one of my all-time favorite foods! It's a little retro but my goodness is it a crowd-pleaser. I like mine with lots of crab and hot sauce—to cut through the creaminess—and plenty of Old Bay seasoning. I wish there were more photos to show you but our guests cleaned out the dish before I could get my camera out (yes, it's that good)! I never measure the amount of hot sauce; just fold it in at the end and keep tasting until you reach the heat-level you want. It's different for everyone! Anyway, here's how you make it...





EASY HOT CRAB DIP
SERVES: 10 to 12

FOR THE DIP
3 tablespoons unsalted butter
2 shallots, finely chopped
2 red bell peppers, finely chopped
1 stalk celery, finely chopped
Kosher salt
3/4 cup half-and-half
1 teaspoon Old Bay
1 teaspoon dry mustard
1/4 teaspoon sriracha
1 (8-ounce) package cream cheese, at room temperature, cut into cubes
2 cups grated sharp cheddar cheese
3 tablespoons lemon juice 
3 tablespoons snipped chives
1 pound lump crab meat, picked over
1/4 cup chopped fresh parsley
Hot sauce, to taste
Butter crackers and/or crudites, for serving

FOR THE TOPPING
2 cups stale bread cubes

3 tablespoons unsalted butter, melted

Hot paprika, for sprinkling
Kosher salt


1. Make the dip: Preheat the oven to 400˚. Heat 3 tablespoons butter in a saucepan over medium heat. Add the shallots, peppers and celery and a pinch of salt and cook, stirring, until soft, about 5 minutes. Add the half-and-half, Old Bay, dry mustard, sriracha and bring to a simmer. Slowly whisk in the cream cheese until combined and smooth, then whisk in the cheddar cheese until melted. Remove saucepan from heat. Fold in the lemon juice, chives, crab meat, parsley, and salt and hot sauce to taste. 
2. Make the topping: Toss bread cubes with melted butter. Sprinkle with hot paprika and salt and toss to combine. 
3. Spoon crab mixture into an ovenproof baking dish. Top with the bread crumbs and bake until golden and the dip is hot, about 20 minutes.


As for the gilded baking dish, this was a little something I picked up for the Good Housekeeping garage sale. It's been in the kitchen for decades! How glam does it look (even stuffed with crab dip)!? xo Erin