The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

Can we just live in the pool of this piping hot spinach and artichoke dip? A dip so creamy, so cheesy and so perfectly rich for all your tortilla chip dipping needs?

(Don’t worry. We can do so much more than tortilla chips here. We can do pita chips. We can do crostini. We can do all the things here.)

Everything can be cooked/baked right in your cast iron skillet (or another oven-friendly skillet). And you can serve warm directly from the skillet to keep cheesiness at its max.

Promise it’s worth it. Just maybe don’t touch the hot handle though.

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Hot Spinach and Artichoke Dip

The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 servings

Ingredients

• 1 tablespoon olive oil
• ½ medium sweet onion diced
• 3 cloves garlic minced
• ¼ cup dry white wine
• 1 (16-ounce) package frozen chopped spinach thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts drained and coarsely chopped
• ½ teaspoon crushed red pepper flakes
• 1 (8-ounce) package cream cheese cubed
• 1 (8-ounce) container sour cream
• ½ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded mozzarella cheese

Instructions

• Heat olive oil in a 10-inch cast iron skillet over medium heat.
• Add onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Str in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
• Stir in cream cheese and sour cream until melted and heated through, about 5 minutes.
• Remove from heat. Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
• Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
• Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
• Serve immediately.

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SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.

A loaded baked potato in crispy bite-size form for game day? Yes, yes, yes.

No, but really, game day or not, this appetizer is an absolute must for any get-together, potluck, picnic – you name it.

With a quick parboil of the potatoes, you can smash these guys, bake them to crisp perfection and top with a dollop of sour cream, crispy bacon bits, and chives.

They will disappear instantly from the crowd so be sure to get your fix in.

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Loaded Smashed Potatoes

SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Ingredients

• 2 pounds baby yellow potatoes
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• ¾ cup shredded cheddar cheese
• 4 slices bacon diced
• ⅓ cup sour cream
• 2 tablespoons chopped fresh chives

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
• Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
• Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Top each potato with sour cream, bacon and chives.
• Serve immediately.

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Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Is there a better way to repurpose leftover rotisserie chicken than this? Mini snack-size quesadillas with a salsa-chicken-filling cooked until melted, golden brown cheesy goodness?

The answer is no. Just no.

They’re perfect to feed big crowds as a snack (hello, Game Day essentials here) or even a light lunch for the family.

I like to serve mine with a dollop of guacamole, pico de gallo and sour cream but you can use any or all of them. They’re also fantastic on their own. Sometimes the toppings just get in your way anyway.

Mini Chicken Quesadillas

Yield: 8 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

5.00 stars (1 ratings)

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appetizer

Mini Chicken Quesadillas

20 minutes10 minutes

Chungah Rhee

Ingredients:

• 1 1/2 cups leftover finely shredded rotisserie chicken
• 1 1/2 cups shredded Mexican blend cheese
• 1/3 cup restaurant-style salsa
• 1/4 cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 cup refried beans, homemade or store-bought
• 16 street tacos flour tortillas
• 3 tablespoons canola oil, divided

For serving

• 1 cup guacamole
• 1 cup pico de gallo
• 1/4 cup sour cream

Directions:

1. Preheat oven to 200 degrees F.
2. CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
3. Spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
4. Heat 1 tablespoon canola oil in a large skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
5. Serve immediately with desired toppings.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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The best corn dogs you can make right at home – tastes just like the state fair. Sure to be a family favorite!

There’s nothing better than a crisp golden-brown corn dog during these hot summer days served at the state fair.

Except, now you can make this right at home with the easiest homemade batter, served with all the ketchup and mustard your heart desires.

My favorite part is of course the halved hot dogs – making these guys the most perfect miniature size.

They make it just so darn easy to share and devour in seconds.

Easy Homemade Mini Corn Dogs

Yield: 12 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

The best corn dogs you can make right at home – tastes just like the state fair. Sure to be a family favorite!

5.00 stars (2 ratings)

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Easy Homemade Mini Corn Dogs

20 minutes10 minutes

Chungah Rhee

Ingredients:

• 1 cup vegetable oil
• 12 hot dogs, halved
• 1/4 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup milk
• 1 large egg

Directions:

1. Heat vegetable oil in a large Dutch oven or skillet over medium high heat.
2. In a large bowl, combine hot dogs and cornstarch, tossing to coat.
3. Thread hot dogs onto lollipop sticks; set aside.
4. In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste.
5. In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
6. Working in batches, dredge hot dogs in the batter until completely covered. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Originating as a popular Korean-American appetizer/side dish, this is where it’s at. Perfectly golden brown, ooey gooey cheese corn served on a piping hot cast iron skillet. It’s simply…perfect.

Fresh corn is recommended when available but you can also substitute canned corn (so you can enjoy this without any limitations all year long). You can also add as little or as much Sriracha as preferred. Just be sure to serve with tortilla chips or crostini for optimal dipping.

Korean Cheese Corn

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

5.00 stars (2 ratings)

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asian inspired

Korean Cheese Corn

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 4 ears corn, shucked (about 3 cups)
• 1/2 cup mayonnaise
• 2 teaspoons Sriracha, or more, to taste
• 1 1/2 teaspoons sugar
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces whole milk mozzarella, shredded and divided
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
2. In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
3. Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
4. Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
5. Serve immediately, garnished with green onions, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

This is one of my favorite Damn Delicious recipes for a few reasons. For starters, it’s nachos. And who doesn’t love a giant sheet pan of cheesy, fully loaded nachos?

The answer to that is no one.

Secondly, this recipe is so easy. Too easy, really. There’s no searing, no browning. Nope. You dump, you set, you go.

And my last reason is the leftover chicken. The recipe only requires 2 cups of the shredded chicken so the rest is saved for later use, meaning for tacos, quesadillas, burrito bowls. You name it. I mean, the leftovers may be the best part, really.

When ready to serve, load up with your favorite toppings. A blend of cheeses if you wish, pickled jalapenos, beans, more salsa…it will be utterly fantastic no matter what you choose.

And if you’re not into the chicken breast + thigh combo here, sub in your desired chicken (all breasts or all thighs). It is ALL GOOD.

Instant Pot Chicken Nachos

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

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appetizer

Instant Pot Chicken Nachos

20 minutes1 hour

Chungah Rhee

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• 1 cup salsa, homemade or store-bought
• 1/2 cup chicken stock
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 12 ounces tortilla chips
• 3/4 cup pico de gallo, homemade or store-bought
• 2 cups shredded cheddar cheese
• 1 cup guacamole
• 1/2 cup sour cream
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. Add chicken, salsa, chicken stock, chili powder and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste.
2. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
3. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
4. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
5. Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese.
6. Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
7. Serve immediately, topped with guacamole, sour cream and cilantro.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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