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Pecorino Romano Dip: Easy Cold Appetizer for Potlucks and Tailgate Parties

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Looking for an easy, crowd-pleasing appetizer for fall football tailgates and holiday potlucks? Look no further than this simple Pecorino Romano Dip! This cold, creamy dip is a breeze to whip up. I most recently made this for my coworker’s birthday bash, and it was a hit! Hence, I’m sharing it because I was asked several times if it would be posted 😉.

Whether you’re cheering on your team or gathering for Thanksgiving, this dip will surely be a hit. Plus, it’s an economical choice that won’t break the bank during the costly holiday season. This dip is made with tangy Pecorino Romano cheese and packs a flavorful punch without requiring fancy ingredients or techniques. In this post, I’ll walk you through making this fuss-free dip that can be served with chips or crisp fresh vegetables.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

  • 1 cup of Sour Cream
  • 1 cup of Pecorino Romano cheese, finely grated
  • 1 tablespoon of Lemon Zest (I recommend using an organic lemon)
  • Salt, to taste
  • Freshly ground Black Pepper, to taste
Ingredients needed for making pecorino romano dip: Lemon, salt, pepper, and sour cream.

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: MIX THE DIP
In a medium-sized bowl, combine the sour cream and grated Pecorino Romano cheese. Zest the lemon and add to the bowl, carefully avoiding the bitter white pith beneath the zest. Stir until the cheese is evenly distributed throughout the sour cream.

STEP 2: ADD SEASONINGS
Stir in salt and pepper. Taste the dip and adjust the seasoning as needed. Pecorino Romano is quite salty, so you may not need much additional salt.

STEP 3: CHILL & SERVE
For the best flavor, cover the dip and refrigerate it for at least an hour before serving. This allows the flavors to meld together.

Tips for Serving Pecorino Romano Dip: Garnish the dip with a sprinkle of lemon zest and freshly ground black pepper. This adds a touch of elegance and hints at the flavors within.

Where Can I Buy Pecorino Romano Cheese?

Pecorino Romano cheese is a traditional Italian cheese made from sheep’s milk. It’s known for its sharp, salty flavor. You can find Pecorino Romano cheese in most well-stocked grocery stores, usually in the specialty cheese section. I typically buy my Romano cheese at Kroger, the predominant grocer in my area. If they’re out of stock, then I’ll settle for Romano Cheese, which works just as fine in this dip.

What Is the Difference Between Pecorino Romano and Romano?

The key difference lies in the milk used and the resulting flavor profile. Pecorino Romano’s sheep’s milk gives it a distinctive, sharper taste, while cow’s milk Romano is milder and creamier.

Pecorino Romano:

  • Made from sheep’s milk.
  • Has a strong, tangy flavor with a salty finish.
  • According to Cheese Connoisseur Magazine, Pecorino is one of Italy’s oldest cheeses. The name comes from ‘Pecora’, which means ‘sheep’ in Italian.
  • Often used grated over pasta dishes, soups, roasted vegetables, and salads.

Romano:

  • In the United States, it’ refers to a cow’s milk cheese known as “Domestic Romano.”
  • It’s milder and less salty compared to Pecorino Romano.
  • Less expensive than Pecorino Romano.
COOKS TIP: If you want a more artisanal variety, visit a local cheese shop or an Italian market. Some online retailers offer high-quality Pecorino Romano.

What Is Pecorino Romano Dip Good On?

Pecorino Romano Dip is incredibly versatile. Here are some ideas to inspire your serving options:
Fresh Vegetables: Serve the dip with an assortment of fresh, crunchy sliced vegetables like carrots, celery, bell peppers, and cucumbers. The crisp texture of the vegetables complements the creamy dip perfectly.

Crackers and Bread: Offer a variety of crackers, crostini, or slices of crusty bread.

Grilled Meats: Pecorino Romano Dip makes a fantastic topping for grilled meats, such as chicken, steak, or lamb. The rich, tangy flavors add a gourmet touch to your barbecue spread.

Chips: Serve the dip with potato chips or pita chips. The dip’s creamy texture and robust flavor elevate these simple snacks to a new level.

Can I Make Pecorino Romano Dip Ahead of Time?

Absolutely! Pecorino Romano Dip is an excellent make-ahead appetizer. In fact, preparing it ahead of time can enhance the flavor as the ingredients have more time to meld together. You can make the dip up to two days in advance. Be sure to store it in an airtight container in the refrigerator. Before serving, give the dip a good stir to ensure the ingredients are well combined.

How Long Will This Dip Last?

When stored properly in an airtight container in the refrigerator, Pecorino Romano Dip will last for about 3 to 5 days. However, it’s best enjoyed within the first couple of days when the flavors are freshest. Be sure to check the dip for any signs of spoilage, such as an off smell or discoloration, before serving.

All in All

Pecorino Romano Dip is a delightful addition to any gathering. Its creamy texture, tangy flavor, and versatility make it a crowd-pleaser that’s sure to impress. Whether serving it with fresh veggies, crunchy crackers, or as a topping for grilled meats, this dip proves that simple ingredients can make a big impression. So, next time you’re cooking for a party or just looking for a new recipe, try this Pecorino Romano Dip!

Pecorino Romano Dip with chips and vegetables

Pecorino Romano Dip

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 cup of Sour Cream
  • 1 cup of Pecorino Romano cheese finely grated
  • 1 tablespoon of Lemon Zest I recommend using an organic lemon
  • Salt to taste
  • Freshly ground Black Pepper to taste

Instructions
 

STEP 1: MIX THE DIP

  • In a medium-sized bowl, combine the sour cream and grated Pecorino Romano cheese. Zest the lemon and add to the bowl, carefully avoiding the bitter white pith beneath the zest. Stir until the cheese is evenly distributed throughout the sour cream.

STEP 2: ADD SEASONINGS

  • Stir in salt and pepper. Taste the dip and adjust the seasoning as needed. Pecorino Romano is quite salty, so you may not need much additional salt.

STEP 3: CHILL & SERVE

  • For the best flavor, cover the dip and refrigerate it for at least an hour before serving. This allows the flavors to meld together.

Notes

Serve with sliced vegetables (cucumbers, bell peppers, carrots), crusty bread, pita chips, crostini, or thick-cut potato chips like wavy chips. 
Garnish with additional lemon zest or freshly cracked black pepper. 
Keyword cheese, dip, romano cheese, sour cream

Enjoy and if you need more tailgate and party inspo, try one of these snack recipes:

Spicy Fried Pickle Dip
Check out this recipe
Spicy Fried Pickle Dip with chips on the side of the bowl.
Zesty Tailgate Snack Mix
Bourbon Candied Bacon
With a rich blend of sweet and savory flavors infused with bourbon's unique notes, this delicious snack will quickly become a favorite at your cookout!
Check out this recipe
Plate of candied bacon, glass of bourbon on the rocks and red flower.

Simple Marinated Manchego Cheese

Marinated Manchego Cheese: Elevate Your Cheese Platter with Flavorful Finesse

There’s something undeniably magical about marinated manchego cheese. It’s a very simple recipe to prepare, has a rich flavor profile, and effortlessly elevates any meal or snack. I even had a neighbor text me that she made this recipe for a Kentucky Derby party, and it was a hit!

And while I could go on and on about my love for this dish, today, I want to shine a spotlight on one particular topic: reducing food waste. This recipe uses leftover sun-dried tomato oil that usually gets tossed once the actual tomatoes are used in dishes like pasta salad or pizza. I always feel terrible throwing it out, knowing that it’s packed with flavor and so much potential. Therefore, I started exploring ways to use the reserved oil, and this is one of my favorite discoveries.

marinated manchego cheese ready to serve with serving spoon

A Brief Introduction to Manchego Cheese

For those who aren’t acquainted, Manchego is a Spanish cheese made from sheep’s milk. It hails from the La Mancha region of Spain, hence the name. With its distinctively nutty and buttery flavor, Manchego has rightfully earned its place as a staple in cheese lovers’ hearts and charcuterie boards around the globe. Its texture is semi-hard, and through aging, the flavors become bold and sharp.

For this recipe, I opted for a fresher, less cured, or aged manchego. A more aged manchego is crumblier, and I want the cheese to hold its shape while it marinates. If your local store has a cheesemonger, they can help with selecting the right cheese. For example, I talked with a cheese clerk at Kroger who helped me locate the manchego and select an affordable wedge that met my needs for this particular recipe.

Why Marinated Manchego?

Now, let’s talk about why I’m particularly smitten with marinated Manchego. You see, while Manchego shines on its own, marinating it takes its flavor game to a whole new level. Plus, this recipe calls for only 5 ingredients!

The Marinade Magic

To create this tantalizing treat, we start with a simple yet vibrant marinade. I like repurposing the leftover oil from a jar of sun-dried tomatoes for this task. That oil infuses the tomatoes’ intense, concentrated flavor, adding a delightful depth to our marinade. Most brands also infuse their tomatoes with garlic, seasonings, and herbs.

Tip: Check the ingredient list on your jar of sun-dried tomatoes to see which flavors you can expect to taste.

Jar of reserved oil from sun-dried tomatoes. There are no tomatoes in the jar.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

  • 1/2 pound of Manchego cheese – rind removed, cubed, or sliced into bite-sized pieces.
  • 1/3 cup of reserved sun-dried tomato oil
  • 4-5 sprigs of fresh thyme – leaves removed from stems
  • 1 teaspoon of orange zest
  • Salt and pepper – to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: DICE THE CHEESE

First, slice your Manchego cheese into bite-sized pieces. This allows the marinade to permeate every nook and cranny, ensuring each bite is bursting with flavor.

STEP 2: MAKE THE MARINADE

Next, combine the sun-dried tomato oil with freshly grated orange zest and fragrant fresh thyme in a bowl. The citrusy brightness of the orange zest and the earthy aroma of the thyme complement the richness of the cheese beautifully.

Tip: Personalize this recipe by incorporating your favorite herbs instead of the thyme.

Tip: Shake up the marinade ingredients in the jar to save on dishes.

STEP 3: MARINATE THE CHEESE and SERVE

Now, gently toss the sliced Manchego in the marinade until each piece is coated with this flavorful dressing. Cover the bowl and let it work its magic in the fridge for at least an hour, though I find that letting it marinate overnight truly intensifies the flavors.

VIDEO

Here’s a short video to see the recipe steps in action.

Serving suggestions for Marinated Manchego Cheese

  • Serve as part of a charcuterie board or appetizer platter
  • Toss in fresh leafy greens for a simple salad
  • Toss in pasta dishes for added flavor
  • Paired with crackers for an easy snack

Cheese Substitutes for Marinated Manchego Cheese

If you find yourself unable to find manchego in your local grocery store, you’ll want to opt for a cheese with a similar texture. Here are some other cheeses to consider for this recipe:

  • Aged Pecorino-Romano: According to Chef’s Pencil, this is the closest non-Spanish cheese to manchego.
  • Parmigiano-Reggiano: Very similar in firmness, sharpness, and salty profile.
  • Castellano: A Spanish cheese with a firm texture.
  • Asiago: Accessible in many American groceries. It’s semi-aged and also has a firm texture.

All in All

Overall, this is a wonderfully simple appetizer to make for yourself or guests. Marinating cubes of manchego (or similar cheese) is effortless, all while delivering an elevated tasting experience. I’m pleased with finding a new way to stretch the leftover sun-dried tomato oil.

If you’re interested in another pleasing cheese dish, check out my recipe for homemade Pimento Cheese. It’s a Southern staple, that I make very often.

marinated manchego

Marinated Manchego Cheese

5 from 5 votes
Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 6

Ingredients
  

  • 1/2 pound of Manchego cheese – rind removed cubed, or sliced into bite-sized pieces.
  • 1/3 cup of reserved sun-dried tomato oil
  • 4-5 sprigs of fresh thyme – leaves removed from stems
  • 1 teaspoon of orange zest
  • Salt and pepper – to taste

Instructions
 

  • Dice your Manchego cheese into bite-sized pieces.
  • Next, combine the sun-dried tomato oil with freshly grated orange zest and fragrant fresh thyme in a jar or whisk in a bowl.
  • Now, gently toss the sliced Manchego in the marinade until each piece is coated with this flavorful dressing. Cover the bowl and refrigerate for at least an hour. Preferably overnight for a more intense infusion.

Notes

Tip: Personalize this recipe by incorporating your favorite herbs instead of the thyme.
Tip: Shake up the marinade ingredients in the jar to save on dishes.

SAVE THIS FOR LATER. PIN THIS RECIPE TODAY!

Pimento Cheese Puff Pastry Twists: The Perfect Party Pleaser!

Are you looking for a crowd-pleasing snack that’s easy to make and bursting with flavor? Look no further than these Homemade Pimento Cheese Puff Pastry Twists! Whether you’re hosting a game day gathering or celebrating the Kentucky Derby, these savory twists will surely be a hit with your guests. Plus, they’re simple to whip up, even if you’re not a seasoned chef.

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

  • 1 sheet of puff pastry (thawed according to package instructions)
  • 3/4 cup of pimento cheese (store- bought or homemade)
  • 1 small  jalapeño, diced
  • 1 egg plus 1 teaspoon of water (for the egg wash), whisked together
  • Baking sheet lined with parchment paper
  • Optional Topping: Everything Bagel Seasoning

Now that we have everything we need, let’s get started!

Recipe Steps

Step 1: Prepare Puff Pastry and Spread on Pimento Cheese

Be sure to thaw your puff pastry according to the instructions on the package. Most will suggest thawing on the counter for at least 40 minutes or microwaving quickly. Using a rolling pin, gently flatten out the creases in the puff pastry.

Spread a thin layer of the pimento cheese onto half of the puff pastry sheet, ensuring it’s evenly distributed. Top with your desired amount of diced jalapeños.

Once your puff pastry is covered in delicious pimento cheese, it’s time to fold it up! Starting from one of the short edges, carefully fold the pastry over. Once folded, gently press the seams together.

Step 2: Slice and Twist

Next, slice the pastry into 10 or 12 strips using a sharp knife or pizza cutter.

Now comes the fun part – twisting! Take each strip and gently twist it a few times to create a spiral shape. Place the twisted strips onto the lined baking sheet, leaving some space between each one.

Step 3: Egg Wash

To give your puff pastry twists that beautiful golden color when baked, give them a quick egg wash. In a small bowl, beat an egg and then brush it over the tops of the twists using a pastry brush. This step not only adds color but also helps to create a shiny finish.

Step 4: Bake to Perfection

Preheat your oven to 400°F (200°C). Once preheated, pop the baking sheet into the oven and bake for about 15-20 minutes, or until the twists are puffed up and golden brown. Keep an eye on them towards the end to prevent any burning.

Step 5: Serve and Enjoy!

Once your pimento cheese puff pastry twists are beautifully baked and golden brown, let them cool completely and it’s time to serve them up! Arrange them on a platter and watch as your guests dive in eagerly. These twists are perfect for snacking on during game day or for adding a touch of Southern charm to your Kentucky Derby festivities.

Recipe Tips:

  • Get creative with your topping! Add extra crunch on top by sprinkling on everything but the bagel seasoning or flaky sea salt.
  • Want to make these twists ahead of time? You can prepare them up to the twisting stage and refrigerate them until you’re ready to bake. Just give them a quick egg wash before popping them in the oven.
  • Let them cool to room temperature: This will ensure the finished pastries are sturdy and easy to eat.

All in All

These Twists Are Perfect for Your Party!

Whether you’re hosting a casual game day get-together or throwing a fancy Kentucky Derby soiree, these Homemade Pimento Cheese Puff Pastry Twists are the ultimate party pleaser. They’re easy to make, bursting with flavor, and guaranteed to disappear quickly. Plus, they’re portable and mess-free, making them the ideal finger food for any occasion.

So why not add a taste of the South to your next gathering with these delicious twists? Your guests will thank you, and you’ll earn a reputation as the ultimate party host!

Other Party-Pleasing Recipes You’ll Enjoy:

Zesty Tailgate Snack Mix
Check out this recipe
Football Party Idea: Buffalo Chicken Puff Pastry Roll-ups
Check out this recipe
Buffalo chicken roll ups on a platter.
Easy Fresh Spinach and Artichoke Dip without Mayonnaise – Plus ways to use any leftover dip
Check out this recipe

Pimento Cheese Puff Pastry Twists

These savory delights feature flaky puff pastry generously spread with homemade pimento cheese, rolled into tantalizing spirals, and baked to golden perfection. Perfect for game day gatherings or Kentucky Derby parties, these twists are easy to make and guaranteed to be a hit with guests. Enjoy a taste of the South with every delightful bite!
Print Recipe
Servings 6

Equipment

  • Baking sheet lined with parchment paper

Ingredients
  

  • 1 sheet puff pastry thawed according to package instructions
  • 3/4 cup pimento cheese store- bought or homemade
  • 1 jalapeno diced
  • 1 egg for the egg wash, whisked together with one teaspon of water

Instructions
 

  • Preheat oven to 400 degree F.
  • Using a rolling pin, gently flatten out the creases in the puff pastry.
  • Spread the pimento cheese into a thin layer on half of the puff pastry sheet, ensuring it’s evenly distributed. Top with the diced jalapenos.
  • Starting from one of the short edges, carefully fold the pastry over. Once folded, gently press the seams together.
  • Use a sharp knife or pizza cutter to slice the pastry into 10 or 12 strips.
  • Take each strip and gently twist it a few times to create a spiral shape. Place the twisted strips onto the lined baking sheet, leaving some space between each one.
  • In a small bowl, beat an egg and then brush it over the tops of the twists using a pastry brush. If desired, sprinkle bagel seasoning onto each twist for added crunch.
  • Bake for about 15-20 minutes, or until the twists are puffed up and golden brown. Keep an eye on them towards the end to prevent any burning.
  • Remove and let cool completely before serving.

28 New Year’s Celebration Recipes

Whew, I can’t believe it’s already time to usher in a new year. I hope your year in the kitchen was amazing and full of good food experiences!

What are some new year traditions you grew up with? Are there any you still do?

I have to admit that as a child, I had a love/hate relationship with new year’s traditions and superstitions. My mother insisted on ensuring we rang in the new year without any dirty laundry or dishes to do, so I had to help with my least favorite chores on the Eve. Luckily (no pun intended), on New Year’s Day, she ensured we filled up on cooked greens, black-eyed peas, and pork – a good hearty meal in any Southern family’s new year repertoire. I was the kid excited to eat, especially if she decided to fry up pork steaks or chops.

Fast forward 20-something years, and I’m rushing to get the laundry done and will likely make my favorite leafy green side dish: Swiss Chard Gratin. I now appreciate these traditions and look forward to celebrating the new year each year. Even if I go to a restaurant for New Year’s Eve, I look for dishes that fit the theme.

Here’s the Round-Up…

New year traditions can be fun, memorable, and delicious!

As 2022 comes to a close, I wanted to take the time and share some festive recipes from fellow food creatives. Therefore, I created this round-up of 28 recipes that will help us all ring in the new year in the most delicious way.

Below you’ll find several categories of celebratory foods and recipes! Some are traditional new year’s foods from varying cultures, and some are foods tied to superstitions. Others are festive crowd-pleasers for your party that are worth serving yearly.

Happy New Year, everyone! I wish you the best in 2023.

Lucky New Year Foods from Around the World

Korean Rice Cake and Dumpling Soup
This easy, 30 minute Tteok Mandu Guk, or Korean Rice Cake and Dumpling Soup, is perfect for a cold winter's day! A light and flavorful Asian-style broth is filled with chewy rice cakes and mandu dumplings before being topped with seaweed and egg strips. Cozy, delicious, and soothing! It's also a traditional New Year's dish in Korean culture.
Check out this recipe by Balanced with Jess
Savoy Cabbage Salad
In Germany and Ireland, green cabbage is considered lucky. Enjoy it in a lemony Savoy Cabbage Salad that's flavorful and easy to prepare in 15 minutes.
Check out this recipe by Veggies Save the Day
Vietnamese Garlic Noodles
This easy Vietnamese Garlic Noodles recipe is the perfect New Years dish! Long noodles represent longevity and luck. Chewy Asian-style noodles are coated in a buttery garlic sauce that's great with shrimp, chicken, or beef.
Check out this recipe by Balance with Jess
Plate of Vietnamese garlic noodles with chopstick and bowl of chopped scallions for garnish.
Marzipan Pig Candy
Marzipan pigs are gifted on New Year's Day in Germany to wish family and friends good luck. Horseshoe, chimney cleaner, four clover and a red mushroom count as good luck givers as well.
Check out this recipe
Two marzipan pig candies on a white table.
Jiaozi or Chinese Dumplings
Dumplings symbolize fortune and prosperity. Why not try these delicious, homemade Chinese dumplings?
Check out this recipe by Homemade World Cuisine

Black Eyed Pea Recipes for Prosperity

Easy & Quick Black Eyed Pea Hummus
A twist on classic hummus, with lucky Black-eyed peas in place of the chickpeas. This smoky black eyed pea hummus is a wonderful appetizer or snack that's gluten-free, dairy-free and vegan.
Check out this recipe by The VGN Way
Texas Caviar (aka Cowboy Dip)
This recipe for Texas Caviar (aka Cowboy Caviar) is loaded with black-eyed peas, black beans, corn, tomatoes, avocado, and peppers. And if you are from the south it is a tradition on New Year’s Day to eat black-eyed peas.
Check out this recipe by Casual Epicure
Black Eyed Pea Curry
This classic Indian curry with black eyed peas is made with basic pantry staples. It's a very flavorful dish to celebrate the new year with family and friends. The recipe includes instructions for both the Instant Pot and stovetop.
Check out this recipe by Flavours Treat
Crockpot Black Eyed Peas
These crockpot black eyed peas are perfect for New Year’s Day! Let your crockpot do all the work with this easy recipe.
Check out this recipe by Two Pink Peonies

Leafy Greens for Good Fortune

Swiss Chard Gratin
My recipe for Swiss Chard Gratin is a warm and creamy side dish. It's simple to make and has a richness that you'll enjoy.
Check out my recipe here.
Instant Pot Stuffed Cabbage Stew
Cabbage Stew is full of cozy, hearty and comforting vibes. This vegan dish perfect for healthy and filling start of the new year!
Check out this recipe by Profusion Curry
Vegan Stuffed Mushrooms with Ricotta and Spinach
hese festive vegan stuffed mushrooms are a perfect appetizer for the holiday season. Umami-packed mushrooms filled with cheesy vegan ricotta, spinach and garlic and topped with vegan parmesan.
Check out this recipe by Happy Kitchen
Kale Celebration Salad
Kale Celebration Salad is a beautiful array of colorful vegetables, crunchy walnuts, and delicious flavors!
Check out this recipe by My Pretty Brown Eats

Pork for Progression

Air Fryer Glazed Pork Tenderloin
Many families have a long ritual of eating pork on New Year’s Eve. Because pigs root roughly with their snouts pushing forward, pork represents progress for the following year.
Check out this recipe by Cooking School Dropout
Acorn Squash and Pork Chops
It's a quick, easy, and fun way to welcome in the new year. It's also conveniently made on a sheet pan!
Check out this recipe by Peel with Zeal
Slow Cooker Pork and Sauerkraut
This slow cooker pork and sauerkraut recipe is the easiest way of cooking a traditional German dish—tender pork infused with those delicious sauerkraut flavors.
Check out this recipe by Where is My Spoon

Drinks to clink at the Stroke of Midnight

Pomegranate Gin Fizz
n easy, boozy and fruity holiday cocktail. This pomegranate gin fizz is a simple yet classy drink that is quick to make in a large batch or just for one or two people at a time. 
Check out this recipe by The Littlest Crumb
Smoky Rosemary-Strawberry Cocktail
Cheers to this flavorful tequila cocktail! It is fun to make and refreshing.
Check out this recipe by The Foodies’ Kitchen
Chandon Garden Spritz
This aromatic sparkling wine is combinwse with ed with just a few simple ingredients to make a beautiful cocktail that is perfect for end-of-year celebrations.
Check out this recipe by The Foodies’ Kitchen
The Old Fashioned
This classic cocktail is perfect for any bourbon fans at your New Year's Eve get-together.
Check out this recipe by Backroad Blugrass
5 Minute French 77 Cocktail
Take your New Year’s celebration up a notch and serve this French 77 Cocktail instead of champagne. The gin, elderflower liqueur, and lemon juice mix not only tastes sweet and floral but can be made well before your guests arrive.
Check out this recipe by Cup of Zest
Non-Alcoholic Pomegranate New Year’s Drink
Toast on new beginnings with a homemade elegant pomegranate mocktail, royalty amongst fresh fruits, and the symbol of good fortune and prosperity!
Check out this recipe by My Chefs Apron

Crowd-Pleasers for your New Year’s Eve Party

Chicken Salad with Roasted Grapes
Eating 12 grapes at the stroke of midnight is said to bring good luck for the year to come. Why not make them extra tasty with this Chicken Salad with Roasted Grapes!
Check out this recipe by Brunch & Batter
Mushroom Wellington with Port Wine Reduction
This dish will surely please and impress your guests! It's an elegant recipe worth making for your celebration. It also includes spinach if you're looking for another way to incorporate greens into your menu.
Check out this recipe by A Pug in the Kitchen
Cranberry Jalapeño Cream Cheese Dip
Cranberry Jalapeno Cream Cheese Dip is a festive holiday appetizer you will be making all season long! Sweet, tart, creamy and with a hint of spice, this cranberry dip is delicious crowd pleaser.
Check out this recipe by iRealFood
Smoked Salmon Crostini
In search of easy appetizer to feed a crowd? This Smoked Salmon Crostini is elegant and tasty party appetizer to serve at your New Year's Eve party.
Check out this recipe by iFoodReal
Roasted Grapes and Brie
Here's another delicious recipe featuring grapes for good luck. This appetizer has a great balance of sweetness from roasted grapes and nutty flavors from the brie.
Check out my recipe here.
Air Fryer Bacon Wrapped Scallops
Air Fryer Bacon Wrapped Scallops are an easy-to-make yet impressive and elegant appetizer. The perfect finger food for serving at your special occasion.
Check out this recipe by Recipes From A Pantry

Don’t Forget to Pin this for Later!

How to Make Smoked Mac and Cheese

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

History and Love for Macaroni and Cheese

Macaroni and cheese is Soul Food. The history, and deliciousness of this dish, and many others, are important to Black culture. Knowledgable food historians, like Adrian Miller, have taught us that macaroni and cheese was too often credited to President Thomas Jefferson. It was actually perfected by his enslaved chef, James Hemmings in the 18th century. The Netflix show, High on the Hog, guided us through Hemmings’ experience with studying French cuisine, life in Virginia, and his process of recreating the dish that became very popular in the Southern U.S.

Growing up, macaroni and cheese was an essential side dish for cookouts, celebrations, church functions, and holidays. I always felt like I hit the lottery, if I was the first to break the serving spoon through the golden crust on top of a freshly baked pan of macaroni and cheese. The steam and savory smell of cheese will forever live in my mind. It’s the perfect celebration food.

Today, knowing the history of macaroni and cheese has made me more appreciative of this dish, the many Black culinarians who have paved the way (often without credit), and my family who taught me traditions and recipes pridefully.

Inspiration for Your Juneteenth Cookout

For this Juneteenth Cookout, my Smoked Macaroni and Cheese recipe is on the Bad & Boujee (Southern Decadence) menu!

These dishes offer a luxurious twist on traditional cookout recipes. Gourmet options, including Beef Ribs with Blackberry Whiskey BBQ Sauce, Margarita Infused Watermelon, and Blood Orange, Beetroot, Walnut, Feta Salad with Orange Vinaigrette, ensure a lavish and indulgent culinary experience for all who gather around your Juneteenth table. 

Dash of Jazz – Deviled Egg Dip

Sense and Edibility® – Guava BBQ Party Meatballs

Cooks with Soul – Beef Ribs with Blackberry Whiskey BBQ Sauce

Gimme From Scratch – Blood Orange, Pickled Beets & Feta Salad

Her Mise En Place – Smoked Macaroni and Cheese

Flights and Foods – Hibiscus Spritzer

Dash of Jazz – Margarita Infused Watermelon

Kenneth Temple – Sweet Potato Cheesecake with Butter Pecan Sauce

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

How To Make Smoked Macaroni and Cheese

Mise En Place

  • 1 lb of dry macaroni noodles
  • 4 tablespoons of unsalted butter
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of fine sea salt
  • 1/4 teaspoon of ground black pepper
  • 1 teaspoon of smoked paprika – divided
  • 1 tablespoon of Dijon mustard
  • One 8 oz block of cream cheese – cut into 10- 12 small cubes
  • 2 cups milk – warmed slightly on the stove or in the microwave
  • 1 cup of mild cheddar cheese- shredded + more for topping
  • 2/3 cup sharp cheddar cheese- shredded + more for topping
  • 2/3 cup Gouda cheese- shredded + more for topping
  • 2/3 cup Asiago cheese- shredded + more for topping

Equipment Needed for Smoked Mac and Cheese

To make smoked macaroni and cheese, you need the right equipment! Here’s what you need: 

  1. A smoker – I know it sounds obvious, but having a good smoker allows you to cook food at a much lower temperature and for a longer time than a grill. 
  2. A cast iron skillet (without enamel) – It’s a timeless pan that is incredibly heat resistant. Also, if your skillet is well seasoned, you won’t have any trouble with the mac and cheese sticking. I’ve always had a pretty easy cleanup after making this dish. 
  3. Your favorite wood chips – We often use hickory, but you can use milder flavored wood if you prefer. I’ve found this article by The Spruce Eats, to be helpful when choosing wood for the smoker.
MasterBuilt brand smoker with smoke coming out the top on a deck.

Recipe Steps and Cooking Tips

1. Preheat the smoker and cook the noodles.

Start by preheating the smoker to 225 degrees F. While the smoker warms, cook your macaroni noodles until al dente, drain, and set aside.

2. Make a Roux and whisk in warm milk.

In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for one more minute until thickened and smooth. Turn off the heat.

3. Add seasonings and cheeses to finish the sauce.

With the heat off, whisk in the onion powder, garlic powder, 1/2 teaspoon of smoked paprika, salt, and pepper. Stir in the mild cheddar, sharp cheddar, asiago, and gouda cheeses until melted.

Tip: If the sauce seems too thick, stir in 1 -2 tablespoons more milk.

4. Add cream cheese and pasta.

Spoon in dollops of cream cheese. Add the cooked macaroni noodles and fold in gently.

5. Top with additional cheese.

Top the macaroni and cheese mixture with additional shredded cheese and sprinkle the remaining 1/2 teaspoon of smoked paprika.

6. Lastly, SMOKE it low and slow!

Transfer the skillet to the smoker and cook for 45-50 minutes. Remove and serve warm.

TIP: The lower and slower, the better! You don’t want to smoke higher than 225 F because the mac and cheese could dry out. You also want to cook it least 45 minutes to allow the dish to take in that good smoky flavor.

Pan of smoked mac and cheese in the smoker.
We place our mac and cheese on the bottom rack. There’s a pan of water sitting above it on the top rack.

Storing Leftovers

I recommend storing any leftovers refrigerated in an air-tight container. This can be stored for 3-4 days.

I have found this dish to reheat well in the microwave. Be sure to stir often if you reheat in the microwave. You can stir in a splash of milk if needed to restore the creaminess.

All in All

This is one of my favorite dishes to make on the smoker. The subtle smoke infused into the pasta and cheese adds flavor that is not overpowering. The blend of cheeses gives it richness and a creaminess that is so delicious.

I think of this dish as a nod to my family and Chef Hemmings.

Happy Juneteenth!

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Smoked Mac and Cheese

5 from 9 votes
Print Recipe
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 lb dry macaroni noodles
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 tsp smoked paprika divided
  • 1 tbsp Dijon mustard
  • 8 oz cream cheese
  • 2 cups milk warmed slightly
  • 1 cup mild cheddar shredded + more for topping
  • 2/3 cup sharp cheddar shredded + more for topping
  • 2/3 cup Gouda shredded + more for topping
  • 2/3 cup Asiago shredded + more for topping

Instructions
 

  • Preheat smoker to 225 degrees Fahrenheit.
  • Cook macaroni noodles to almost al dente, drain and set aside.
  • In a small pan or in the microwave, warm milk slightly.
  • In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for 1 more minute until thickened and smooth. Turn off heat.
  • With the heat off, whisk in onion powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Stir in mild cheddar, sharp cheddar, asiago and gouda cheeses until melted. *If sauce seems too thick, add in 1 -2 tablespoons more of milk.
  • Spoon in dollops of the cream cheese.
  • Add cooked macaroni noodles and fold in gently.
  • Top the mixture with additional shredded cheese and sprinkle on the remaining 1/2 tsp of smoked paprika.
  • Transfer skillet to the smoker. Cook for 45-50 minutes. Remove and serve warm.
Keyword cheese, cookout, dinner, grill, macaroni and cheese, smoked

Easy Fresh Spinach and Artichoke Dip without Mayonnaise – Plus ways to use any leftover dip

The blog post was updated in February 2025. Updates include changes in the amount of garlic and added ways to use leftover spinach and artichoke dip to minimize food waste.

What makes this dip different from other spinach dips? My Baked Spinach, Artichoke, and Feta Dip offers a fresh and lighter take on traditional spinach artichoke dips. By incorporating fresh spinach, Greek yogurt, and feta cheese, it distinguishes itself from similar recipes that often rely on frozen spinach, mayonnaise, and cream cheese.

If you’re looking for a warm and tasty appetizer, this flavorful recipe is a great one to keep handy for entertaining or snacking—especially for parties and potlucks coming up! 

This recipe uses fresh spinach for brightness, Greek yogurt for less fat, feta for a bit of saltiness, and canned artichokes for texture and punch of brininess. I still add cream cheese for the velvety texture and richness we all love in traditional spinach dip recipes. 

Why is this a convenient appetizer for a party?

  1. Minimal equipment needed: One great thing about this recipe is being able to bake it in an ovenproof pan. I like to prep the spinach in my Lodge pan and then use this same pan for baking the dip.  
  2. It can be served in a baking dish: I sit the hot pan on a trivet and let everyone dig in!
  3. There’s no need to thaw and wring out frozen spinach: This recipe calls for sauteing fresh spinach leaves until just wilted.
Spinach dip with pita chips

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

  • Fresh Spinach – torn by hand
  • One can of artichokes – drained and rinsed, chopped
  • One block of cream cheese– at room temperature (makes it easier to mix)
  • One block of Feta Cheese– crumbled
  • Greek Yogurt– I used 0% fat; use what you prefer
  • Ground Coriander Seed
  • Salt and Pepper
  • 2 -3 cloves of Garlic – minced
  • Onion Powder
  • Dried Oregano
  • Shredded Parmesan Cheese– Optional, to top dip
  • Olive Oil for Sauteing (or your preferred oil)

NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!

RECIPE STEPS

Sauté spinach and cool slightly.
Mix together all ingredients.
Return to pan, bake, and serve.
  1. Start by heating your oil in a large pan over medium heat. Saute spinach for about 3-4 minutes until wilted but still bright green. Remove from heat and allow to cool slightly.
    • TIP: You may have to cook in batches depending on your pan’s size.
  2. In a large mixing bowl, stir together the softened cream cheese, yogurt, feta crumbles, garlic, artichokes, onion powder, oregano, coriander, salt, and pepper. Lastly, stir in the cooked spinach.
  3. Pour the mixture back into your oven-proof pan. If desired, top with Parmesan cheese. Bake for 15-20 minutes at 400 degrees F until bubbly and lightly brown.
  4. Serve with chips, vegetables, and/or pita bread.

Serving Variations

How can I use leftover spinach and artichoke dip in other dishes, such as pasta, or as a spread for sandwiches?

  • Grilled Cheese Sandwiches:
    • Spread the dip between slices of your preferred bread and grill until golden brown. This creates a rich and flavorful twist on the classic grilled cheese.
  • Baked Potatoes:
    • Top baked potatoes with a generous spoonful of the dip. Mix the dip into the potato flesh before refilling the skins and baking briefly to warm through.
  • Pizza Base:
    • Use the leftover spinach and artichoke dip as a pizza sauce. Spread the cold dip over the dough, add your favorite toppings, and bake until the crust is crispy and the toppings are cooked.
  • Pasta Sauce:
    • The leftover dip can be combined with a bit of milk or pasta cooking water to create a creamy sauce. Toss it with cooked pasta and, if desired, add grilled chicken or sautéed vegetables to make it a complete meal.
  • Omelets or Frittatas:
    • Add flavor and creaminess to omelets or frittatas, and incorporate about 1/8 cup of leftover dip into 4 -5 beaten eggs. This works well with additional ingredients like diced tomatoes or onions.
  • Stuffed Chicken Breasts:
    • Create a pocket in boneless chicken breasts and fill them with a few spoonfuls of the leftover spinach and artichoke dip. Secure with toothpicks and bake until the chicken is cooked thoroughly, resulting in a flavorful and moist entrée.
  • Quesadillas:
    • Spread the dip onto a tortilla, sprinkle with shredded cheese, and top with another tortilla. Cook in a skillet over medium heat until both sides are golden brown, and the interior is melted and warm.

All in All

This is one of my favorite hot dip recipes. Serving appetizers is a great way to keep guests full and happy throughout the game. This warming dish is one that anyone will enjoy on cold winter days.

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Planning a party? Here are some other appetizer recipes to consider making alongside this Spinach Dip: 

Roasted Tomato Salsa

Sweet And Smoky Chickpeas

Pimento Cheese Twice Baked Potatoes

Baked Spinach, Artichoke and Feta Dip

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 Bag Fresh Spinach 10 oz Bag
  • 1 Package Cream Cheese Room temperature
  • 1 Cup Greek Yogurt
  • 8 Oz feta cheese crumbled
  • 1 Can Artichoke Hearts in Brine 14 oz Can, rinsed and drained, lightly chopped
  • 1 Teaspoon minced garlic
  • 1 Tablespoon onion powder
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Ground Coriander Seed
  • 1/2 Teaspoon sea salt
  • 3/4 Teaspoon black pepper
  • 1/4 Cup Shredded Parmesan Cheese Optional

Instructions
 

  • Heat olive oil in a large pan over medium heat. Saute spinach for about 3-4 minutes until wilted but still bright green. You may have to cook in batches. Remove from heat and allow to cool slightly.
  • In a large mixing bowl, stir together cream cheese, yogurt, feta crumbles, garlic, artichokes, onion powder, oregano, coriander, salt and pepper. Stir in cooked spinach.
  • Pour mixture into an oven proof dish or pan. If desired, top with Parmesan cheese. Bake for 15-20 minutes at 400 degrees F until bubbly and lightly brown. Serve with chips, vegetables, and/or pita bread.
Keyword dip