Chips and Dip For All Occasions: Party Dip Recipe Ideas

Chips and Dip For All Occasions: Party Dip Recipe Ideas

mardi gras king cake donuts

Chips and Dip Day celebrates all things crunchy, gooey, dippable, shareable, snackable, and delectable! Get inspired with my best party dip recipes, whether it’s for one, two, or a whole crowd.

 

I have made my fair share of chips and dips over the years, every which way and for just about every occasion.

From appetizers to party take-along to afternoon snacks, the versatile chips and dip dish strikes a satisfying balance of keeping us just the right amount of full before a big meal (or in-between them)!

Chips and dip are a staple in my household, and maybe yours, as well!  But I know you must be wondering…

Are chips and dip healthy?

The wonderful thing about home-cooking is that you have control over your ingredients and preparation process.

I have made both potato chips and veggie chips in my oven with great results and prefer this extra step over store-bought when making chips and dip fresh for my family and friends.

Get my “Oven Baked Seasoned Potato Chips
with Caramelized Onion Dip” recipe for National Chips and Dip Day, or try these fun recipes from my archives!

Roasted Red Pepper Cheese Spread

Servings

1 Cup Dip
2 tablespoons per serving size

Ready In:

15 minutes

Ingredients

1 (3-ounce) package reduced-fat cream cheese
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped roasted red pepper
2 tablespoons chopped fresh parsley
4 ounces reduced-fat grated cheddar cheese (about 1 cup)
Salt and freshly ground pepper

Directions

Place the cream cheese, mayonnaise, red pepper, parsley and cheese into the bowl of a food processor. Pulse until combined. Season with salt and pepper.

Serve with assorted cut vegetables and homemade potato or veggie chips.

 

Peace, Love and Far Out Recipe for Chips n’ Dip

Jorj’s Kale Chips

Servings

6

Ready In:

12 – 18 minutes

Ingredients

1 pound fresh kale
1 tablespoon Extra Virgin olive oil
Coarse salt and freshly ground pepper
Red pepper flakes (optional)

Directions

Line a cookie sheet with a Silpat liner or parchment paper. Prepare the kale for baking by using a sharp knife to remove the leaves from the thick stems; tear the leaves into bite-sized pieces.

Wash and pat dry the kale. Drizzle with the olive oil and sprinkle generously with the salt and pepper. Add a few sprinkles of red pepper flakes.

Bake until the edges brown but are not burnt, between 12 to 18 minutes.

Peace, Love and Far Out Recipe for Chips n’ Dip

Valentine’s Day Dinner Ideas: Beloved Travel Recipes

Valentine’s Day Dinner Ideas: Beloved Travel Recipes

Need dinner ideas for Valentine’s Day?

Inspired Global Recipes

With Love From Jorj

#wanderlove

This Valentine’s Day, let’s take a trip around the world without leaving your own cozy kitchen. Let’s create a menu inspired by far-away places. Let’s create a dish or two to share with those you may not have seen in a while. And while we’re doing all of this, let’s share some LOVE…’cause all you need is….

FOOD!

Food that you can share with your loves. Canvas and Cuisine, the book I wrote with Susan Fazio is filled with foods that are inspired by our travels. But, more than this, the book is about love… love of family, love of neighbors, love of friendships. My gift to you this Valentines’ Day is all about LOVE. It’s about creating dishes that inspire you. Food that takes you just a bit your of your comfort zone. And dishes, that beg for your inventiveness.

Canvas & Cuisine

Grab the book that contains ALL of my travel adventures, and original artwork by artist Susan Fazio.

New Year, Old Friends and the Birth of This Book

#inthekitchenwithjorj

Let’s go!

 

Download your taste of travel adventure and make memories around the table.

Jorj’s Mahogany Cake (The Lava Legacy)

Jorj’s Mahogany Cake (The Lava Legacy)

I’ve baked this chocolate cake for every birthday for every child and friend for years and years. It’s dark, rich, and has a flavor all its own. Try this featured Women’s Day Magazine recipe that everyone will ask you for!

Skip to Recipe

In honor of National Chocolate Cake Day, I give a nod to my late mother-in-law, Mary Jane Morgan, and the legacy chocolate cake she passed down to me from her mother, Irene Seeley.

I remember traveling with my firstborn, Trey, to visit George’s parents in September 1979.

Trey turned two that visit, and Mary Jane made chocolate cupcakes turned into clowns using ice cream cones as hats and candies for their faces. Trey was delighted and I noticed something funny.

Hubby, George, would sneak into the fridge and scoop from a bowl spoonful of left-over frosting again and again and again

Mary Jane shared the cake recipe and I’ve baked it for every birthday for every child and friend for years and years.

I’ve made it as a sheet cake, a two-layer round cake, and a four-layer square cake. The frosting is so gooey that the more layers you try the more the cake slides to one side or another leaving it a tiered cake or as my sons refer to it the AVALANCHE cake!

No matter how it looks, the cake is incredible.  It’s dark, rich, and has a flavor all its own.

The secret ingredient is black walnut flavoring. McCormick produced this essence until ten or so years ago when it was dropped.  Lovers of the cake would ransack their grandmother’s pantry for stored bottles of the stuff. We found quite a few that way!

Today, Amazon will give you a good selection of choices when you search, and I’ve tried them all. It works!

 

This is truly our family’s legacy cake. It was featured in Women’s Day magazine when my first book was published in 2000.

In honor of National Chocolate Cake Day, I will share with you the short-cut secret to making this cake for your family.

Yes, it is a departure from the original, but I’m sure both Mary Jane and Irene will approve of this modernization.

Jorj’s Mahogany Cake (The Lava Legacy)

Servings

6-8

Ready In:

30-35 Minutes Until You’re Ready

Good For:

Everything!

Ingredients

  • Devil’s Food Cake recipe or boxed mix
  • ¾ cup Sprite
  • ¾ cups brewed coffee
  • 4 tablespoons of black walnut flavoring
  • 6 cups of confectioners’ sugar 
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 4 tablespoons melted butter
  • ⅓ cup milk or cream

Jorj’s Mahogany Cake (The Lava Legacy)

Start with a Devil’s food cake recipe.

In place of water, use ¾ cup Sprite and ¼ cup brewed coffee.

Add 2 tablespoons of black walnut flavoring.

Continue as directed on the box and bake as either cupcakes or any version of your favorite layer cake. Cool the cakes.

 

National Chocolate Cake Day Mahogany Cake

For the frosting:

  1. Add 6 cups of confectioners’ sugar into the bowl of your electric mixer
  2. Add ¾ cup cocoa powder and ¼ teaspoon salt
  3. Mix in 4 tablespoons melted butter, ½ cup brewed coffee, 2 tablespoons black walnut flavoring, and ⅓ cup milk or cream
  4. Mix this all together, scraping down the sides

Home Chef Tip!

If the frosting is too loose, add more sugar. If it’s too tight, add more milk. Keep a can of prepared chocolate frosting on hand just to be safe

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Cooking With Mushrooms and Spinach
Cooking With Mushrooms and Spinach

Mother’s Day Best Recipes: Make Together Ideas!

Mother’s Day Best Recipes: Make Together Ideas!

It’s Mother’s Day, and I have just the (fool-proof!) plan for your at-home celebrations. These dishes don’t skimp on thoughtful details but are quick and easy to prepare with all of the kiddos!

No matter what they call you (or how many times they shout your name), when they call for mom, they are calling out of need.

“Mom, where’s this…”
“Mom, can you believe she did that?”
“Mom, tell him to stop touching me!!!”
“Mom, I can’t find……………..”

Well, on this one Sunday in May, we Moms don’t need to have all of the answers.

In fact, it may be the only day of the year when you can reply, “Ask your father,” without ending your marriage in the process.

Let me help get your Mother’s Day morning (or noon or Saturday before!) inspired with a few of my favorite recipes that are easy enough to prepare, absolutely perfect to share, and will definitely show your care.

Ask your family to whip these up or make it a group activity!

When Life Gives You Lemons….. Make Lemon Curd!

When life gives you lemons…..Make lemon curd! You can spread lemon curd on your English muffin, swirl it in the center of a pound cake, whip it into a mousse, transform it into ice cream or make lemon curd parfaits for a light, airy, and bright spring dessert.

Read on

Breakfast Skillet with Glazed Eggs

Here’s my make-it-at-home version of breakfast pizza that’s easily prepared, and tastes just like the one from the market. It’s just a little slice of breakfast heaven!

Read On

Camp Greystone Famous Opening-Day Scones

This is the recipe for the famous Camp Greystone opening day scones. The campers are greeted with these on the first day of camp. The parents are given some to take on the trip home and then hustled out the door. It’s a camp tradition that has met with success for generations, and one I am always excited to recreate with my granddaughter.

 

Read On

Chilled Strawberry Soup for Hot Days

Say, “Hello” to DOUGHNUT Muffins! Get everyone into the act when making these delicious treats. My grandson Sammy LOVES donuts and has got in on the fun: Little ones can brush the warm butter and sprinkle the toppings and the older kids can stir the ingredients together and wash up the bowls! 

Read On

What to Feed Your April Fool? How About Dinner for Breakfast?

There are so many savory breakfast classics, but this one is something special.  In Spain, it’s just a tapa, but in my house, it can be breakfast, brunch, and even dinner! Try this potato torte and pair it with sangria for an authentic experience. 😉

Read On

Spring Dinner Party Menu Featuring Fresh Dinner Salads

Spring Dinner Party Menu Featuring Fresh Dinner Salads

The secret to entertaining and still having a good time?

 

PLANNING!

Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!

Secret Squash Jorj Morgan Filming

While March isn’t quite marching away from winter, I feel Spring in the air.

Easter is right around the corner and with vaccinations occurring rapidly, families and friends may start gathering to celebrate a new season.

I have a theory about entertaining. I like to keep my eye on the prize of enjoying my party as much as my guests do. I must admit that I usually accomplish this goal!

The secret to making it all happen is to plan, plan, plan. If you spend the time preparing before-hand, when it comes to party time, everything will be ready!  

Putting these two ideas together, I have a party plan to share with you for your right-around-the-corner Spring get-together. My book, “At Home Entertaining”  (If you don’t find it on your shelf, you can still find it on Amazon), contains a plan for a Sunset Picnic Supper.

This party plan was one that our catering company created when we were asked to design a party to go with a groundbreaking ceremony on the lot that would eventually house a four-story office building. The lot was vacant, so we erected a tent and set each place at multiple tables with individual picnic baskets that held the guest’s china, linen napkins, glassware, and even a stem vase with a single fresh flower.

The meal was presented family-style with servers offering platters of main course salads. We prepared all of the pieces of each salad in advance and keep them refrigerated, assembled the dishes on-site, right before serving.

The party was a hit and I’ve served these main dish salads again and again over the years.

I used that party plan to create one for this year. It includes these dishes:

Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette

Here’s how: The day before I’ll pound the flank steaks with the rough side of a meat mallet and place them in marinade overnight. I’ll roast the poblano peppers and add them and a handful of spinach leaves to my favorite vinaigrette recipe to create a deeply colored, subtly spiced sauce. This I’ll chill in the fridge.

I’ll roast small (palm-size) white onions, cut into quarters, in the oven until they are golden and syrupy, and store these in the fridge as well.

On the day of the party, I’ll grill the steaks to just medium-rare. I’ll wrap them in foil and refrigerate until about an hour before the party. Removing the steaks, vinaigrette, and onions from the fridge, about an hour before gives me the time I need to bring everything to room temperature. (I like the way food tastes at room temperature instead of chilled from the fridge.) 

To assemble the salad, I cut ripe, beefsteak tomatoes into slices and lay them around the outside of a large platter. Then I’ll top these with chunks of blue cheese. I’ll lay the onions inside the ring of tomatoes. 

Then I’ll slice the steaks into thin strips and pile them high into the center of the dish. I’ll drizzle some of the vinaigrette over the top of the salad and serve the rest on the side. And

I’ll do all of this before the first guest arrives! The salad will be good-to-go for several hours.

Poached Chicken In Tuna Sauce

This is a dish based loosely on a dish called Vitello Tonnato (veal with tuna-caper sauce) and is perfect for this party because it is made the day ahead. Whole chicken breasts are poached in wine and broth with veggies and herbs.

Then these are sliced and layered onto a platter and covered in a rich sauce made with tuna, anchovies, capers, lemon juice, and mayo.

I’ll refrigerate the dish overnight which allows the slices of chicken to absorb all the flavors of the sauce. All I have to do is remove the platter from the fridge and garnish with lemon slices, capers, and fresh parsley.

I’ll add a ring of baby artichokes around the edge of the platter…. just because I can!

Secret Squash Jorj Morgan Filming

Roasted Salmon In the Grass With Cucumber Mint Sauce

This is the secret to perfectly roasted salmon….Shhhhhhh… don’t tell!

….It’s brown sugar.

Yup, I spice my salmon with brown sugar. I mix the sugar with everything else in my spice drawer and then rub it all over the salmon. Twenty minutes of roasting in a hot oven and you have the most delish salmon that you can easily serve at room temperature.

I’ll lay the salmon over barely sauteed spinach (the grass) and drizzle it with a sauce made from fresh cucumbers, sour cream, and fresh mint. Oh boy!

I’ll round out the menu with Farmer’s Market Orzo Salad from “Canvas and Cuisine” and Herbed Onion Biscuits.

Dessert will be my spring-time favorite
Sunshine Cake from Sunday Best Dishes”

Even I want to be invited to this Spring dinner. How about you?

Let There Be Harvesting: Jalapeno Corn Bisque

Let There Be Harvesting: Jalapeno Corn Bisque

Creamy and sweet with a touch of heat, this soup is fabulous served after a brisk walk on a cold day!  Welcome Fall with my Jalapeno Corn Bisque! Click to skip to the recipe

 

We took a drive through the countryside this past week. This was by complete accident.

We were on our way to our friend’s home across the state, about a three-hour drive. Usually, we take freeway to by-pass freeway to alternate state road freeway and bam…we’re there.

Not this time. I pecked in the address, plugged the phone into the car, and listened to my (Aussie-voiced) virtual assistant as he directed me along the way. In an entirely different way!

We were on roads that we had never traveled.

Once hubby looked up from his iPad and asked me where we were…and I couldn’t say…we began to look around at our whereabouts.

We drove through town after town and passed farm after farm and noticed the fields full of growing cornstalks. Hubby noted that it was soon to be harvest time for that corn and that was just enough insight to send me off in that direction.

I found my recipe for Jalapeno Corn Bisque from Canvas and Cuisine and altered it by placing the ingredients into a slow cooker while I skedaddled towards errand running.

The results were delish.

But I pushed the meal up a step by adding a wedge of home-baked focaccia bread (Also, a recipe from Canvas and Cuisine). Now, it was both delish and tummy-filling.

If you are in the mountains of North Carolina, then you know fall is in the air. If you are living by the ocean in Florida, then you are experiencing the dog days of summer.

Either way, you will find corn is most plentiful at this time of year and I invite you to “harvest” some of your own and chow down on this really yummy soup.

Jalapeno Corn Bisque

Creamy and sweet with a touch of heat, this soup is fabulous served after a brisk walk on a cold day; I like my bowls fireside! I was introduced to this soup, by a super chef in Banner Elk, North Carolina. It was that kind of bone-chilling Autumn day when you just need a big bowl of soup to warm you from the inside out. It didn’t hurt that the corn is grown right down the street from the restaurant.

Ingredients

2 tablespoons olive oil

1 large onion, peeled and chopped, about 1 cup

1 whole leek, washed, white part chopped, about 1 cup

4 large jalapeno peppers, seeded, veins removed, diced, about 1 cup

8 ears of corn, kernels removed from cobb, about 6 cups

1 teaspoon kosher salt

1 teaspoon coarse ground pepper

1 teaspoon ground cumin

1 teaspoon garlic powder

1 cup sherry 

3 cups homemade chicken stock or prepared low sodium broth 

4 cups half and half

1 tablespoon all-purpose flour mixed with 1 tablespoon room temperature butter (beurre manié)

Fresh chopped cilantro

Serves:   8

Time:   60-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Heat the olive oil in a deep soup pot over medium-high heat. Add the onion, leek, and jalapeno pepper and cook until beginning to soften, about 2 to 3 minutes. Add the corn and cook for 5 minutes more. Season with salt, pepper, cumin, and garlic powder. Pour in the sherry. Cook until the liquid is almost all evaporated, about 3 minutes. Pour in the chicken broth. Cover the pot and reduce the heat to medium. Cook until the veggies are soft, about 20 minutes. Remove the pot from the heat. Use your gadget of choice (food processor, blender, or immersion blender) to emulsify the soup. 

Return the soup to the pot if you have used a blender or food processor. Heat the soup over low heat. Stir in the half and half. Drop small pieces of the beurre manié (flour mixed with butter) into the soup. Stir until the soup thickens to your desired consistency. You can add more cream to thin the soup or more of the beurre manié to thicken it.

Garnish with fresh herbs, cheddar cheese, salsa, cooked bacon, or all the above!