This easy Hot Artichoke Dip recipe has been compensated by Collective Bias, Inc and its advertiser. All opinions are mine alone. #MustHaveMayo #CollectiveBias
4 days until Christmas! 4 DAYS until Christmas!! That is what I woke up to yesterday. My boys chanting ‘4 days until Christmas’ repeatedly. But wait, what? Only 4 days? How? Where’d the month go? There’s still so much to do, things to buy, and most importantly…food to make.
Appetizers are often my favorite part of a dinner party or get-together. There’s something about little finger foods that can easily fill my plate. They get me every time. One of my all-time favorites are these simple sausage and cream cheese stuffed mushrooms.
“I participated in a campaign on behalf of Mom Central Consulting for Heluva Good! I received a product sample to facilitate my review and a promotional item as a thank you for participating.”
I am a huge fan of finger foods and dips. Heluva Good! has been a well-know brand in my household with flavorful dips and cheeses. The dips are not only good for chips and veggies, but also can be used them in recipes. They just added new varieties of dips that I can’t stop cooking with: Greek Style Yogurt Dips.
The holiday season is all about creating and sharing special moments with loved ones. One dish that has become a cherished part of our family gatherings is this easy and delicious Cranberry Salad. It is a delightful combination of flavors that adds a burst of festive color to the table and is perfect for prepping ahead during those busy, entertaining days.
INGREDIENTS:
Soften the cream cheese in a microwave-safe bowl, which takes approximately 30 seconds. Stir to insure softness and mix in the ranch dressing mix. Next, warm tortillas for about 15 seconds in the microwave to soften, making them easier to work with.
Spread a layer of cream cheese on the tortilla (I leave about an inch uncovered at the top so when I roll it up it doesn’t push out). Next, place 2 (or 3 if you are using a larger tortilla) slices of ham which will overlap (again I leave about an inch uncovered at the top so when I roll it up it doesn’t push out). Put a strip of cheese towards the bottom of the tortilla. Roll the tortilla up. Repeat to all tortillas. You will have left over cream cheese. I put the leftovers back in the refrigerator and use it within a week making more. Roll each tortilla in Saran Wrap and place in the refrigerator for about 3 hours to allow them to get firm. Cut into 1/2-1″ pieces and enjoy!
You could always double it. This is just the portion I use for my husband when I make it for his lunch.