3 Ingredient Appetizers // Mandy in the Making

 

3-INGREDIENT BEAN DIP

PREP TIME: 5MINUTES 
COOK TIME: 25MINUTES 
TOTAL TIME: 30MINUTES 
 
SERVINGS: 6 -8 SERVINGS
 
CALORIES: 251KCAL
 
AUTHOR: SHINEE
This crowd-pleasing appetizer takes less than 30 minutes to make. Cheesy, creamy, and dippable, 3-ingredient bean dip won't last long! It requires minimal effort for maximum flavor.

INGREDIENTS

  • 1 (16oz/450gr) can refried beans Note 1
  • 16 oz (450g) salsa Note 2
  • 12 oz (350g) grated cheese Note 3

FOR SERVING:

  • Fresh cilantro chopped, for garnish, optional
  • Tortilla chips

INSTRUCTIONS

  • Preheat the oven to 350°F (175°C). Lightly spray 8×8-inch (20x20cm) baking pan with a cooking spray.
  • Layer the beans and salsa in the prepared baking dish. Spread the cheeses evenly on top.
  • Bake it for about 25 minutes, or until cheese is bubbly and slightly brown.
  • Top with fresh cilantro and serve warm with tortilla chips.

NOTES

Note 1: My go-to refried beans brads are Rosarita and Gebhardt. (Not sponsored!)
Note 2: Avoid runny salsa. The thicker, the better! Or the dip will get too runny. Also, you can choose hot, medium, or mild, whatever your heart desires. I love mine spicy!
Note 3: I've made this dip with all kind of cheeses. My favorite combination: cheddar and mozzarella, or Monterey jack and mozzarella. You can use whatever you have on hand.
Storing Tips:- Store bean dip in an airtight container in the refrigerator for up to 4 days.- For best results, reheat the dip in the oven at 350 degrees Fahrenheit. The microwave works too if you're short on time.- To freeze, scoop the cooled bean dip into a sealed freezer-safe container. Use within 2 months for best results.- Let the bean dip defrost in the refrigerator and then reheat in the oven.

NUTRITION

Calories: 251kcal | Carbohydrates: 6g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 886mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 1mg | Calcium: 432mg | Iron: 1mg


3-Ingredient Mini Stuffed Peppers Recipe

Easy 3-Ingredient Mini Stuffed Peppers Recipe that will delight your party guests! This simple appetizer recipe is loaded with flavor and so easy to make.
Prep Time10minutes 
Cook Time10minutes 
Total Time20minutes 
Course: Appetizer
Cuisine: American
 
Servings: 12
 
Calories: 97kcal
 
Author: Sommer Collier

Ingredients

  • 1 1/2 pounds mini bell peppers or a mix of mini bell peppers and jalapeños
  • 12 ounces garlic and herb seasoned chevre goat cheese
  • 1 tablespoon honey

Instructions

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  • Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
  • Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.

Notes

Optional Toppings: Various herbs, crumbled bacon or chorizo, balsamic glaze, smoked paprika, toasted nuts.

Nutrition

Serving: 2Pepper Halves | Calories: 97kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 127mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2070IU | Vitamin C: 72.4mg | Calcium: 44mg | Iron: 0.8mg


Rolo pretzels

Rolo pretzels are our favorite pretzel treat. These rolo pretzel bites are the easiest dessert. Everyone loves our favorite pretzel treats with rolos.
Prep Time5minutes 
Cook Time5minutes 
Total Time10minutes 
Course: Dessert
Cuisine: American
Keyword: Rolo pretzels
 
Servings: 6
 
Calories: 623kcal
 
Author: Carrie Barnard

Ingredients

  • 24 Pretzels I love the square pretzels, but regular ones will work too
  • 24 rolos
  • 1 bag of m&ms

Instructions

  • Preheat oven to 200 degrees F.
  • On a cookie sheet, lay out the pretzels in a single layer.
  • Remove all the rolo wrappers (get the kids involved on this onand place one rolo on top of each pretzel.
  • Bake in a preheated oven for 3-5 minutes until the rolos glisten but still keep their shape.
  • Remove from oven and immediately lightly press an m&m on each rolo pretzel.
  • Allow to cool completely so they harden. I like to place them in the fridge until completely cooled.
  • Store in an airtight container.

Nutrition

Calories: 623kcal | Carbohydrates: 76g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 342mg | Fiber: 7g | Sugar: 63g | Vitamin A: 18IU | Calcium: 36mg | Iron: 3mg


Oreo Fudge

Ingredients

  • 1 can (14 oz) sweetened condensed milk;
  • 1 package (12 oz) white chocolate chips;
  • 20 plus 4 Oreo cookies, divided.

Instructions

  • Line an 8x8-inch (or larger) baking pan with parchment paper. Leave some paper hanging on two sides, it will help to remove the three-ingredient Oreo fudge from the pan. Set aside.
  • Add 20 Oreo cookies to a ziplock bag. Then, crush the Oreo cookies a little using a rolling pin. Set aside.
  • Add sweetened condensed milk and white chocolate chips to a saucepan. Heat over low heat until melted and completely combined, stirring constantly. Then, turn off the heat.
  • Remove a saucepan from the stove and stir in crushed Oreo cookies. Then, transfer this mixture to the prepared baking pan. Decorate your Three-ingredient Oreo fudge with the remaining 4 Oreo cookies, break them and sprinkle on the top of the fudge.
  • Cover with a plastic wrap and place in the refrigerator until 3 ingredient Oreo dessert sets. Usually, it takes about 1-2 hours. When ready to serve, remove from the refrigerator and out of the baking pan, cut into squares and enjoy!

3-Ingredient Bacon-Guacamole Crescent Cups

Ingredients

Steps

  • 1
    Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
  • 2
    Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
  • 3
    Gently press squares into muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool in pans 10 minutes. Remove from pans. Cool completely, about 10 minutes.
  • 4
    Spoon 1 teaspoon guacamole into each cup.
  • 5
    Cut each bacon strip into 6 pieces. Place 1 bacon piece on each guacamole-filled cup

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