This recipe, featured in 75 Years of Caring and Sharing by the Jersey County Homemakers Education Association (2006), is a testament to the comfort food traditions we all know and love. With simple ingredients and a quick bake time, it’s easy to whip up for a dinner party, game night, or even a cozy evening at home.

What makes this dip stand out is the use of a dry vegetable soup mix—it adds a burst of flavor that complements the melted Cheddar and Parmesan perfectly. And with a quick hint from the recipe, you can skip greasing the casserole dish thanks to the cheese’s natural richness.

Pair it with a crusty bread, crackers, or fresh vegetables, and watch it disappear in minutes. It’s recipes like these that remind us why food is at the heart of every gathering. Try it this weekend and see for yourself why this dip has been a classic for decades!

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Hot Cheesy Spinach Dip

Servings 8

Equipment

• Large saucepan
• Measuring cups and spoons
• Mixing spoon or spatula
• 1-quart casserole or gratin dish
• Oven

Ingredients

• 2 Tbsp. butter
• ¼ cup chopped onion about ¼ medium
• 2 cloves garlic minced (1 tsp.)
• 1 Tbsp. all-purpose flour
• 1 ¼ cups half & half
• 2 9 oz. packages frozen chopped spinach, thawed and well-drained
• 1 8 oz. can sliced water chestnuts, drained
• 1 cup shredded Cheddar cheese
• 1 oz. package dry vegetable soup mix
• ¼ cup shredded Parmesan cheese

Instructions

• Preheat oven to 425°F.
• Melt butter in a large saucepan over medium heat.
• Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, about 2 to 3 minutes.
• Stir in flour; cook and stir an additional minute.
• Add half & half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.
• Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar cheese, and vegetable soup mix.
• Spoon dip into a 1-quart casserole or gratin dish.
• Sprinkle with Parmesan cheese.
• Bake dip until bubbly and cheese is melted, about 10 to 15 minutes.
• Serve warm.

75 years of caring and sharing 

Jersey County Homemakers Education Association Cookbook

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The Ranch dressing mix gives it a zesty kick, while the water chestnuts add an irresistible crunch. And who can resist the vibrant colors of spinach and red pepper? Not only is it delicious, but it’s also a breeze to prepare—just mix, chill, and serve!

This recipe is a shining example of how classic ingredients can come together in a dish that feels both nostalgic and modern. Serve it with pride, and be ready to share the recipe—it’s bound to be a hit!

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Philadelphia Spinach Dip

75 Years of Caring and Sharing. Jersey County Homemakers Education Association

Course Appetizer, Snack

Cuisine American

Keyword cream cheese, cream cheese appetizer, Cream Cheese Recipes, cream chese dip, Easy Party Appetizers, Philadelphia Spinach Dip, Vegetable Dips

Author Carol Wilson

Equipment

• Medium Mixing Bowl
• Measuring cups and spoons
• Mixing spoon or spatula
• Serving dish

Ingredients

• 8 ounces Philadelphia cream cheese spread
• 1 cup sour cream
• 1 ounce Ranch salad dressing mix
• 10 ounces package frozen chopped spinach, thawed, well drained
• 8 ounces water chestnuts, drained and chopped
• ½ cup chopped red pepper

Instructions

• Mix cream cheese spread, sour cream, and salad dressing mix in a medium bowl until well blended.
• Stir in the remaining ingredients; cover.
• Refrigerate for several hours or until chilled.
• Serve with assorted cut-up vegetables.

75 Years of Caring and Sharing

Jersey County Homemakers Education Association Cookbook

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Hummus is a food that many of us will jump at.  It’s a dip, it’s healthier than many other snacks in the pantry, and it’s really, really good.  Hummus is always my go-to at the grocery store — picking up a tub (or three) to stock in the fridge and eat with a heated tortilla or sliced vegetables that I have available.  What I love about Roasted Garlic & White Bean Hummus is it’s a new take on a classic.

I found out this snack is remarkably easy to make at home.  Chickpeas, tahini, a bit of olive oil and lemon juice and you’re in business.  A few months ago, I took a food sensitivity test and, apparently, sesame seeds were arguing with me, and the doctor told me to eliminate them altogether.  As we know, tahini is sesame paste which took a direct hit at my hummus addiction.  But, I wasn’t going to let that stop me.

Roasted Garlic & White Bean hummus is a great way to recreate the creaminess of hummus and lend a great new flavor to this dip.  White beans are a good substitute for garbanzo beans (or chickpeas), and they blend so smoothly!  I find myself picking up a bag of navy beans or white northern beans and using an Instant Pot to quickly cook them to perfection.  I also roast the garlic in olive oil to soften it to perfection and develop a great garlic flavor in the oil.  Blend it all together, and you have enough hummus to last for a while (or a few days in my case).

There are plenty of modifications you could make to this recipe to make it your own.  One that comes to mind is adding rosemary for a great earthy flavor, or roasting red peppers to blend in.  Think of the flavors you find in the grocery store, and truly make it yours.

Let me know if you have the chance to try this recipe, and any twists you made along the way in the comments below!

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5 from 1 vote

Roasted Garlic & White Bean Hummus

This twist on hummus is an excellent alternative for those who want to try something new, or those with allergies.  Roasted Garlic & White Bean Hummus is not only healthy, but it’s also delicious, and with only a few ingredients, it’s very easy to make!  The Nostalgic Foodie

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: hummus, instant pot, vegan

Servings: 8

Calories: 351kcal

Ingredients

• 16 oz dry navy beans
• 1 lemon juiced
• ⅔ cup olive oil divided
• 1½ tbsp salt
• 1 tsp fresh ground black pepper
• 1 head fresh garlic

Instructions

• Open the bag of navy beans, and sift through to ensure there are no small artifacts or stones that shouldn’t be there.
  
• I used an Instant Pot to cook the beans.  For this method, add the beans, 1 tablespoon of salt, and 4 cups of water to the put.  Seal, and cook on high for 10 minutes, and let naturally release.
  
• If you’re not using an Instant Pot, soak the beans for as long as you can (preferably several hours) in a bath of water and 1 tablespoon of salt. Next, simmer the beans on low for about 60 minutes.  
• While waiting for the beans to cook, peel and smash a full head of garlic.  
  
• Add all of the peeled bulbs to a pan with ⅓ cup of olive oil.  Simmer on low heat until the garlic bulbs are a rich, golden brown.
  
• Drain the beans, and add to the bowl of a food processor.  Next, add the roasted garlic and oil to the food processor bowl.
  
• Add ½ tablespoon salt and the teaspoon of freshly ground black pepper.  Put the lid on the food processor and turn on.
• As the food processor runs, slowly drizzle in the remainder ⅓ cup of olive oil and pour in the lemon juice.  Blend until the hummus is smooth, or at a consistency to your liking.  
  
• Add the hummus to a bowl, and drizzle olive oil to the top, and add a pinch of paprika.  
  
• Serve, and enjoy!

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I never had brussels sprouts growing up. They just weren’t a thing in my family. However as a kid plugged into the television, it was easy to see that this vegetable didn’t rank on any kids top 10 list. In fact, I perceived it as a kids nightmare on a plate. As an adult, though, it’s clear that either parents prepared brussels sprouts all wrong, or these kids needed their taste buds checked out, because these are delicious.

I’ve discovered a few great ways to cook brussels. One good way is to quickly boil them before roasting. The method outlined below involves steaming before roasting (you see that roasting is a theme here). There’s something about the crunchiness of the outer leaves and the tenderness of the inside of the brussels that make this an incredible way to bring out tremendous flavor.

What I also love is the fact that there’s really no wrong way to season this vegetable. I opt for a sprinkle of red pepper flakes and Rosemary & Lemon Sea Salt, however you can easily dust with smoked paprika, cajun seasoning, an Asian-inspired kung pao sauce or even a drizzle of balsamic glaze.

Brussels Sprouts are certainly considered ultra-healthy. They’re naturally low in fat and calories, loaded with Vitamin A, folacin, potassium, fiber and calcium. All more reason to eat them more often.

These are usually prepared as a side-dish in my house, but it goes without saying that these have been my main dish on several occasions. It’s so easy to pick up a bag of already washed and cleaned brussels at the store (I got these at Aldi), and quickly steam them in the bag to get the process of a quick and easy side (or meal) going.

I like my brussels a bit charred. I find it intensifies so much of the flavor and provides a nice crunch in contrast with the inside. If you like yours a little less-done, then it’s as simple as cutting the oven time.

Let me know how you like your brussels sprouts in the comments below!

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5 from 1 vote

Perfectly Crispy Roasted Brussels Sprouts

Whether they’re a side dish or a snack, this is the perfect cooking method to ensure your brussels sprouts turn out fantastically crispy every time!  The Nostalgic Foodie

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, side dishes, vegetables

Servings: 4

Calories: 111kcal

Ingredients

• 1 lb brussels sprouts
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp freshly ground pepper

Instructions

• Preheat oven to 400ºF.
• If your brussels sprouts can be steamed in the bag, take advantage of it.  Cut off the two top corners of the bag and put in the microwave on high for 3 minutes.  Otherwise, steam in a covered pan on low heat with a few tablespoons of water until the brussels sprouts turn a bright green.
  
• Once steamed, let the brussels sprouts cool for a few minutes.  
• Once cooled, cut off the tougher stem side of the brussels, roughly ⅛ to ¼ inch.  Then chop the brussels sprouts in half.
  
• Examine the outer leaves of the brussels sprouts.  If they look a little rough, discard with the stems.  If they look bright green and without blemish, they’re perfect to eat.
• Place brussels sprouts on a sheet pan (foil lined, if preferred) cut side up.
• Drizzle the brussels sprouts with 2 tablespoons of olive oil, and sprinkle with salt and freshly ground pepper.  Shake the pan around, to ensure the oil has covered the bottom of the brussels and to prevent them from sticking to the pan.
  
• Place the sheet pan in the preheated oven for 40 minutes.
• Once roasted, remove the plan and immediately transfer into a serving dish.
  
• Serve, and enjoy!
  

Notes

• I prefer my brussels sprouts with quite a bit of texture and crispiness.  If you like yours less crispy, reduce the oven time to 30-35 minutes.
• Finish your roasted brussels however you like!  I like to toss mine in a few drops of lemon juice, add red pepper flakes and finish with Rosemary & Lemon Sea Salt.

 

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Last summer, Chicago had quite a few windy days (living up to its nickname, I presume). Unfortunately, my large potted rosemary bush took quite a hit, being knocked over several times, and even being blown off the balcony railing. As a result, several limbs were broken off which left me to figure out how to use up so much of one of my favorite Mediterranean herbs. Enter: Rosemary & Lemon Sea Salt.

Needless to say, I had a lot of rosemary, so I needed to come up with different uses for the kitchen. The marriage of this savory herb with brightness of lemon is really all you need for the perfect way to instantly cheer-up any meat or vegetable. I use it quite a bit on chicken dishes, along with roasted brussels sprouts, asparagus, and potatoes.

It’s important to dry out the mixture in the oven and keep it dry, but there’s no wrong way to combine these flavors. Experiment to your tastes!

Let me know your thoughts in the comments below!

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5 from 1 vote

Rosemary & Lemon Sea Salt

Rosemary & Lemon Sea Salt is the perfect marriage of flavors that can finish nearly every dish.  If you grow rosemary in your garden, this is a great way to use your harvest, and have an easy seasoning at your fingertips.  The Nostalgic Foodie

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Course: Sauces & Seasonings

Cuisine: Mediterranean

Keyword: rosemary, sea salt

Servings: 10000

Calories: 38kcal

Ingredients

• 1 lemon zested
• 1 cup fresh rosemary
• 4 cups sea salt

Instructions

• Zest the entire lemon, making sure only to get the yellow rind, and not the bitter white pith.
• Clean the fresh rosemary, just to make sure no stems have made it into the batch.
• Add sea salt, rosemary and lemon zest to a food processor.  Pulse until the rosemary and lemon zest are fully incorporated.
• Spread onto a foil-lined sheet pan.  Bake in a 250ºF oven for 1 hour, stirring at the 30-minute mark.
• Let cool, and store in an air-tight container.

Notes

• Baking the sea salt allows for the zest and rosemary to fully dehydrate and infuse its flavors into the salt.
• Play with the ratios of lemon zest, sea salt and rosemary, and adjust to your liking.  There’s no wrong way!

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Italian Pasta Salad

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Pasta Salad

Servings: 8

Calories: 697kcal

Ingredients

• ½ green bell pepper chopped
• ½ red bell pepper chopped
• 1 large tomato diced
• 6 green onions chopped
• ¾ cup black olives sliced
• 3 cloves garlic minced
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp sugar
• 1 tsp dried basil leaves
• ¾ cup olive oil
• ½ cup red wine vinegar
• 1 cup ranch dressing
• 1 tsp oregano
• ½ cup ham chopped
• 1½ lb rotini pasta

Instructions

• Combine green and red bell pepper, tomato, green onion, olives, garlic, salt, pepper, sugar, basil, olive oil and vinegar.
  
• Marinate overnight in the refrigerator.
• Combine Ranch dressing with oregano and add ham.
• Cook pasta according to the package instructions.
• Combine refrigerated ingredients with dressing, ham and pasta.
• Refrigerate until serving.
• Serve, and enjoy!

Notes

Combine green and red bell pepper, tomato, green onion, olives, garlic, salt, pepper, sugar, basil, olive oil and vinegar. Marinate overnight in the refrigerator. Combine Ranch dressing with oregano. Add ham. Cook pasta. Combine refrigerated ingredients with dressing, ham and pasta. Garnish with parsley and paprika. Refrigerate until serving.

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