Caramel Popcorn Balls | Ashlee Marie

caramel popcorn balls make great gifts for your family, friends and neighbors, printables included

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Perfect for party favors, friends, and family; these ooey-gooey caramel popcorn balls are just DELICIOUS.

Making caramel popcorn balls.

As I’ve mentioned before we love family movie night! AND we love popcorn! We tend to trade off between flavors (candied, kettle, butter) but the one we make the MOST often is Caramel Popcorn!

We make it TWO ways, either cooled off and in a bowl, more on the crunchy side… OR more caramelly (what? caramelly is a word, right?) and soft and in BALL form!

The great thing about caramel popcorn balls is everyone get’s the same amount, no fighting… The BAD thing about it is they tend to be more messy… BUT hello… more CARAMEL!

I made a video showing how I create the caramel popcorn balls, they are actually super easy and a ton of fun, and something even the kiddo’s can help with.

And if your kids are anything like mine they LOVE to help in the kitchen. Sometimes the struggle is just finding something safe for them to help with!

So which way do you serve caramel popcorn? Gooey, caramelly, crunchy? There is NO WRONG ANSWER! The good news is you can have it both ways!

Go here to get the caramel popcorn ball labels (for neighbor gifts)!

Just take me to the popcorn ball recipe already!

If you’d rather skip my tips and tricks for getting perfect caramel popcorn balls, along with links to other caramel recipes and get straight to this delicious caramel treat – simply scroll to the bottom of the page where you can find the printable recipe card.

making soft gooey caramel popcorn balls are easy and a delicious treat and gift during the holidays

How to make gooey caramel popcorn

If you just want gooey popcorn, serve right after you add the caramel sauce to the popcorn. No need to let it get cold!

How to make caramel popcorn balls

For the popcorn balls, spread out the popcorn and wait for it to cool before touching. Caramel will stick and therefore burn you longer if you touch it too early.

Speaking of sticking, you’ll want to spray your hands with cooking spray when you start forming the balls.

Some of the balls might need to be stuck back together, so keep checking on your cooling caramel popcorn.

How to make crunchy caramel popcorn

If you want crunchy popcorn preheat your oven to 250. Spread the caramel popcorn out on a jelly roll pan and bake for 20-30 mins, stirring occasionally.

We love caramel popcorn at our house, this recipe is easy to make, has a great buttery flavor and tastes divine. Let it cool and form into balls if you want to give some awa

To make these popcorn balls you’ll need

Gooey caramel popcorn balls

If you love these caramel popcorn balls as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

If you love caramel popcorn balls you’ll love these other gooey caramel recipes!

Salted Caramel Cheesecake | Caramel Brownies | Cheeescake Nachos with Caramel Sauce

Chocolate Caramel Tart | Buttery Homemade Caramel | Caramel Marshmallow

To watch me make these caramel balls with shortbread play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

We love caramel popcorn at our house, this recipe is easy to make, has a great buttery flavor and tastes divine. Let it cool and form into balls if you want to give some awa

Caramel Popcorn Balls

this ooey gooey caramel popcorn recipe is seriously the best! great flavor and easy to make

Course: Dessert

Cuisine: American

Keyword: caramel corn, caramel popcorn, caramel popcorn balls

Servings: 8 large balls

Calories: 1360 kcal

Author: Ashlee Marie

Ingredients

  • 1 C butter
  • 1 C light corn syrup
  • 2 C packed light brown sugar
  • ½ C granulated sugar
  • 14 oz sweetened condensed milk
  • 1 Tbsp vanilla
  • 8-12 C popped popcorn less will be messier, and gooier, but I like it, more for a looser caramel popcorn

Instructions

  1. Bring the butter, syrup, and sugars to a boil, keep bubbling over med heat until it hits the softball stage (240 degrees – use a candy thermometer)

  2. Add the sweetened condensed milk, and vanilla and boil 1 more min – let it cool a few mins so it doesn’t shrink the popcorn.

  3. pour over the popcorn and stir

popcorn balls

  1. spread the popcorn out and let it start too cool

  2. spray your hands with cooking spray and portion it out into 8 sections and ball up.

  3. Continue to check back and ball and turn until they cool enough that they stay in their ball forms

crunchy caramel popcorn

  1. IF you want crunchy popcorn preheat your oven to 250 – spread it out in a pan and place in the oven and bake for like 20-30 mins, stirring occasionally, until it crisps up

Recipe Video

caramel popcorn balls

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Homemade Choco Taco Tutorial | Ashlee Marie

everyone love a choco taco and it is easy to create and make your own in any flavor with this homemade chocolate waffle cone recipe and video tutorial

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These homemade choco tacos are a great treat, and can be personalized with any ice cream flavor. Fun to make and delicious the perfect Taco Tuesday treat!

Why make homemade choco tacos?

For fun! As you know I love making homemade versions of fun treats.  I make homemade peeps, and homemade hostess sno balls! I make homemade eggnog and butterbeer… all things you can get someplace else but fun to make at home.  

At home you can personalize it by using your favorite ice creams! Any brand, any flavor or of course any homemade Ice creams! I’ve used my Toasted Marshmallow ice cream and my Strawberry Ice cream (with the traditional waffle cone instead of chocolate) and my Peanut Butter Ice cream and loved each one! 

You can change up the shell flavoring as well! And of course the topping/coating too! No reason it has to be a chocolate taco (other than the name) or chopped peanuts!

Just take me to the ice cream tacos already!

If you’d rather skip my tips and tricks for homemade choco tacos, along with links to other ice cream recipes and get straight to this delicious choco taco – simply scroll to the bottom of the page where you can find the printable recipe card.

homemade choco tacos are a perfect summer treat, easy to make in any flavor and delicious

Tips to Make the Perfect choco taco

There are two ways you can make these choco tacos

– the first time I made them I sliced through the ice cream container and cut slivers of the half circle ice cream and refroze.  Then once the waffle cone was cooked I quickly wrapped it around the ice cream half moons. I will say I was able to get a narrower choco taco this way, but it added additional freezing times. and was quite messy

– The second way was to make and shape the taco shells first, then scoop in softened ice cream.  I felt it was easier to do it this way, just don’t let the ice cream get TOO soft and runny.  I used two different ice creams and I alternated between being out and filling the shells and being in the freezer to stay cold.  Rotating about every 2-3 tacos.

– Freezing – if you find the ice cream is getting too soft, either in the bowl or in the tacos just toss in the freezer.  Don’t let them start to melt (vs being soft) as it creates problems down the road in terms of shape (you don’t want the ice cream running out of the taco shells on one side). Plus refrozen soft ice cream is totally okay, refrozen MELTED ice cream is nasty. 

– The taco shell recipe – you can use this chocolate waffle cone recipe or a more traditional waffle cone recipe if you prefer.  I like this traditional recipe for some flavors. Like when I used my strawberry ice cream recipe! Either way you need a good waffle cone maker!

– The Chocolate – I like to use Chocolate wafers or bars – they are made for melting and they  coat beautifully.  I like to mix different brands so the chocolate doesn’t taste like just one thing.  The brands I like are Merkens, Trader Joes, Peters Chocolates, Ghiradelli, Guittard or Callebaut!

– The nuts – you can use any nut you like, the classic choco tacos have chopped peanuts, but you can use anything really, I like candied pecans chopped up, or even toffee bits, or candied bacon chopped up… It all depends on the flavor you are going for! 

– Keeping the shell crunchy.  After a while the shells will become soft from the ice cream.  If you want to try to avoid this you can paint the inside of the shells with a thin layer of chocolate.  It adds another step and isn’t traditional, but it will keep the ice cream from soaking into the shell.  But be careful not to get it too thick or it get really hard to bite through!

 

it-is-easy-to-make-your-own-homemade-choco-tacos.-slices-of-ice-cream-wrapped-in-homemade-chocolate-waffle-cones-then-dipped-in-chocolate-and-chopped-peanuts

To make these ice cream tacos you’ll need

Homemade Choco Taco

If you love these choco tacos as much as my kids do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it tag @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

a video tutorial for how to make your own homemade choco tacos. slices of ice cream, wrapped in homemade chocolate waffle cones then dipped in chocolate and chopped peanuts

If you love ice cream tacos you’ll love these other ice cream recipes!

Cheesecake Ice Cream | Peanut Butter Ice Cream | Strawberry Ice Cream

Almond Cherry Ice Cream | Chocolate Ganache Ice Cream | Pina Colada Ice Cream

To watch me make these choco tacos play the video in the recipe card for my YT cooking show recipe video. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

homemade choco taco

Homemade Choco Taco Tutorial

it’s easy to make these homemade choco tacos – homemade chocolate waffle cone with creamy ice cream dipped in chocolate and peanuts for a sweet fun summer treat

Course: Dessert

Cuisine: American

Keyword: choco taco, homemade choco taco

Servings: 14 tacos

Calories: 901 kcal

Author: Ashlee Marie

Ingredients

Chocolate Waffle Cone

  • 1 C granulated sugar
  • 4 lrg egg whites
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 4 Tbsp butter melted
  • 6 Tbsp unsweetened cocoa powder
  • 11 Tbsp all-purpose flour

Choco Taco

  • 1 gallons Ice cream – any flavor softened
  • 16 oz Chocolate wafers
  • 1 1/2 C Chopped peanuts

Instructions

  1. Mix all the chocolate waffle ingredients together, until smooth

  2. In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)

  3. Cook for about 40-45 seconds on medium

  4. Hang on rack so it will cool in taco shell form.

  5. soften the ice cream – stir to make sure it’s consistent (not half runny and half hard)

  6. Take shell and scoop the ice cream ice cream into it, place back in the freezer

  7. work with 2-3 tacos at a time, you don’t want the ice cream to melt; it will make the waffles too soggy.

  8. Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.

  9. Then immediately dip into the chopped peanuts

  10. Keep frozen until you are ready to serve

Recipe Video

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Homemade Tomato Soup with Grilled Cheese Croutons – recipe video | Ashlee Marie

homemade tomato basil soup recipe

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Nothing is better during any season than homemade tomato soup; it’s fast, easy, creamy, and delicious warm or cold. Packed with flavor, this how-to tomato basil soup recipe is made even better with the addition of grilled cheese croutons. 

How I created this homemade Tomato Soup recipe with Grilled Cheese Croutons.

Kay I am obsessed with Tomato soup and grilled cheese – it was a favorite meal growing up.  My dad made us grilled cheese and tomato soup ever week – but of course his version was with a canned soup.  As I’ve gotten older I’ve of course elevated the meal a bit with this thick and creamy tomato soup!

Every time I go to a restaurant with soup as an option I always check for tomato basil soup – if they have it I always try it.  I’d say 90% of the time I’m disappointed.  One of the exceptions was this amazing tomato soup at this place in Dallas – I used to go all the time and they even sold jars in the grocery store.  But when I left Texas I left my favorite soup.

So the answer was I needed to create a soup that was similar I could easily make at home.  And that’s when this soup was born!  But while I loved it my kids still seemed to prefer the thin canned tomato soup so I put this recipe aside and kinda forgot about it!

Then last year when we were at Disneyland we spend the week trying all the food (and going on all the rides too) and at the end of the week I asked my kids what their favorite Disney treat had been.  4 of the kids picked some kind of dessert/treat of course, but my 2nd child said “the tomato soup”… Then he asked if we could make tomato soup from scratch instead of from the can… 

Boy after my own heart! I told him I had a from scratch tomato soup I just hadn’t made it in like 10 years! The very first meal we made when we came home from our trip was this soup! I will admit he was a little dissapointed that I still used canned tomatoes instead of straight from the vine but he got over it when he tasted it! In fact it’s become the new meal he makes every week (love having older kids to help). 

This is a quick and easy last min dinner because I always have the ingredients around, so great for those busy week night meals.  And easy enough that a 16 yo can make it too! You can serve it with these easy grilled cheese croutons or of course with full grilled cheese sandwiches.

Just take me to the Tomato Soup Recipe already!

If you’d rather skip my tips and tricks for tomato basil soup, along with links to other homemade recipes for soup and get straight to this delicious creamy tomato soup – simply scroll to the bottom of the page where you can find the printable recipe card.

homemade tomato soup

How long does tomato soup last in the fridge?

Officially the answer is 3-4 days.  But Personally since it doesn’t contain any meat I reheat and enjoy this soup for a full week.  I’m not sure why all soups have a 3-4 day rule – I use that when I chicken or beef in the soup but not for meatless dishes. 

How to make tomato soup creamy?

I tried a few different ingredients when playing around with soup recipes and both cream and milk actually didn’t do much IMO, I felt they actually “watered” this soup down a bit so when my sister suggested cream cheese I was wary but it was the perfect addition IMO! But feel free to play around and find that ingredient you want, some people think this soup is too thick!

Can this tomato soup be frozen?

So because of the cream cheese in the soup it will be trickier to freeze, mostly because freezing anything with dairy causes some issues when reheating.  If you want to make a large batch of this soup and reheat smaller portions of later I’d divide the soup into the size you want for reheating BEFORE adding that cream cheese at the end.- then when you reheat the soup blend in the cream cheese fresh.  

 

grilled cheese croutons

To make this easy Tomato Basil Soup with Grilled Cheese Croutons you’ll need

  • pot with lid
  • wooden spatula
  • hand blender
  • pan for the grilled cheese croutons
  • serrated knife

Homemade Tomato Soup with Grilled Cheese Croutons Recipe and Video Tutorial

If you love this tomato soup as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

tomato soup with grilled cheese croutons

If you love this thick and creamy tomato soup you’ll love these other creamy soups recipes too!

Creamy Mushroom Soup | Coconut Pumpkin Soup | Creamy Turkey and Wild Rice Soup

 

If you are after more great sides for this tomato basil soup, try these!

Mediterranean Grilled cheese | Monte Cristo Sandwiches | Homemade Cornbread

To watch me make this homemade tomato basil soup with grilled cheese croutons play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

Creamy Tomato Soup with Grilled Cheese Croutons

Nothing is better during any season than homemade tomato soup; it’s fast, easy, creamy, and delicious warm or cold. Packed with flavor, this how-to tomato basil soup recipe is made even better with the addition of grilled cheese croutons. 

Course: dinner, Lunch, Soup

Cuisine: america, American

Keyword: creamy tomato soup, grilled cheese croutons, homemade tomato soup, tomato basil soup, tomato soup

Servings: 14 servings

Calories: 146 kcal

Author: Ashlee Marie

Ingredients

Tomato Soup

  • 1 Tbsp reserved oil from sun-dried tomatoes or olive oil
  • 1 chopped onion
  • 4 cloves garlic minced
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1 Tbsp dried basil
  • 1/2 tsp dried oregano
  • 2/3 C sliced sun-dried tomatoes packed in oil
  • 28 oz cans crushed tomatoes
  • 14 oz chicken broth
  • 4 oz reduced fat cream cheese
  • 1/4 tsp red pepper flakes

Grilled Cheese Croutons

  • 4 slices bread
  • 4 Tbsp Butter softened
  • 4 slices cheddar cheese

Instructions

Tomato Soup

  1. Place oil in a large saucepan over medium heat.

  2. Cook for 3-4 minutes or until vegetables are tender, stirring often.

  3. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes.

  4. Bring soup to a boil and then reduce heat to simmer.

  5. Cover pan and simmer for 30 minutes.

  6. Use a hand blender and blend smooth

  7. Add cream cheese and stir until melted

  8. Add additional salt and pepper to taste and serve

Grilled Cheese Croutons

  1. place the cheese between the bread and butter the outsides

  2. Put the bread butter-side down on pre-heated pan

  3. Grill until golden, flip and grill the other side

  4. let cool slightly then cut into cubes with a serrated knife

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Galaxy Crepes with Glitter Buttermilk Syrup Recipe and Video | Ashlee Marie

Galaxy crepes with gold glitter buttermilk syrup

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Love Galaxy everything? These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.

How I created these Galaxy themed crepes and the Glitter syrup

Two years ago was my oldest 16th birthday.  I let my kids decide each year if they want presents or a party, and my oldest usually pick presents – books, books and art supplies. BUT for her Sweet 16 I decided for her – she needed a party. 

So together we decided on the theme, galaxy unicorn, once you pick a theme everything else falls into place.  As usual we started with the plan for the cake, click here to see the Galaxy Unicorn Cake and the video cake decorating tutorial!

Then comes planning the food.  She wanted something that was more meal, vs just treats and her favorite food is crepes so when she requested that I started brainstorming what I could do.  At first I started with a plan of making all the components a different color.  One color for crepes, filling (fruit is red), whipped cream, syrup, etc..  and it just felt a little clownish.  

And all the other food in the party was going to be more swirled vs blocked so I decided that wasn’t the best way to go so I kept thinking about it.  Then I got inspired by looking at some of the Galaxy mirror cake tutorials and thought… I could do that with the crepes!!! AND IT WORKED!!!! 

Seriously they turned out just so pretty… but I wasn’t done yet! Do any of you get sucked into Facebook videos? I was going down the rabbit hole of crazy food videos and I came across GLITTER BEER!!! WHAAAAAA I mean I don’t drink but how GORGEOUS.  So I googled how they make it… 

They use edible luster dust just like I do with cake decorating! I have a ton of that stuff! So I took my crazy delicious buttermilk syrup recipe and added some gold luster dust and BAM! I wish the pictures and video did this glitter syrup justice… It is seriously gorgeous in person! 

Just take me to the Galaxy Crepe Recipe already!

If you’d rather skip my tips and tricks for these homemade crepes and buttermilk syrup, along with links to other galaxy themed recipes and or breakfast recipes and get straight to this delicious Galaxy themed crepes – simply scroll to the bottom of the page where you can find the printable recipe card.

galaxy crepe recipe with golden glitter buttermilk syrup

Tips to Make the Perfect homemade crepes and buttermilk syrup

– Let the batter settle, after you mix them in the blender the batter is liquidy but it’s also full of bubbles. I refrigerate mine for about an hour.

– work with a hot pan, but not too hot – you want the crepe to start to cook right away but you don’t want it to cook faster than you can work with it.  If your waiting too long to flip then turn the heat up a little – if you keep falling behind and feel frazzled then turn the heat down.

– swirl or spread the batter right away.  Because the pan is hot it starts to cook right away and you want the crepe to be thin so get that spread out fast

– make sure the batter is thin enough.  If my crepe isn’t swirling and spreading enough I add some milk (a little at a time) and try again.

– crepes can actually keep for quite awhile so you can pre-make all of these components and just set them out before the party.  You want to let the crepes cool COMPLETELY before stacking so they don’t stick together.  Then I put the stack into a gallon size bag (to keep them flat) and keep them in the fridge until I’m ready.

– when your making the syrup be sure to use a larger pan because once you add the baking soda the syrup reacts and grows (then shrinks again) and you do NOT want to deal with cleaning up sticky syrup from the stove or counter

– the syrup is a little foamy at first so let it settle (with a spoon not a whisk) before adding the glitter or serving.

galaxy crepe recipe and video tutorial

To make these galaxy themed crepes and glitter syrup you’ll need

Galaxy Crepes with Glitter Buttermilk Syrup Recipe

If you love these crepes and buttermilk syrup as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

Buttermilk Gold Glitter Syrup recipe

galaxy crepes recipe and video

To watch me make these Galaxy crepes with glitter buttermilk syrup play the full video in the recipe card

glitter syrup with galaxy crepes

Galaxy crepes with golden glittery buttermilk syrup recipe and video

Love Galaxy everything? These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.

Course: Breakfast, brunch, Party Food

Cuisine: American

Keyword: buttermilk syrup, crepe filling, crepe recipe, galaxy themed food, glitter food

Servings: 30 crepes

Calories: 284 kcal

Author: Ashlee Marie

Ingredients

Galaxy Crepes

  • 3 C whole milk
  • 6 eggs
  • 4 Tbsp butter melted
  • 1 tsp vanilla
  • 2 1/2 C all-purpose flour
  • 4 Tbsp granulated sugar
  • pinch of salt
  • 4 gel food colors fuchsia, navy, violet and turquoise

Tart cream cheese filling

  • 16 oz full fat cream cheese softened
  • 1 1/2 C powdered sugar
  • 2/3 C full fat sour cream
  • 1 tsp vanilla

golden glitter buttermilk syrup

  • 1 C buttermilk
  • 1 C butter
  • 2 C granulated sugar
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2-3 grams super gold luster dust

Instructions

Galaxy crepes

  1. Put everything into a blender and mix until smooth.

  2. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.

  3. Divide the batter into 4 bowls and dye each bowl a different color

  4. Add even amounts of each color to a ¼ cup measuring cup (about 1 Tbsp each)

  5. heat a large flat skillet on med high and once it’s hot pour the batter into the center of the pan then QUICKLY tilt the pan in a circle so the batter spreads to cover the bottom.

  6. I cook it for about 40 seconds on each side, the batter will go from shiny to dull and you’ll see small bubbles develop. Use a spatula to loosen the edge and flip the crepe. The time will depends on how hot your pan is.

  7. Turn the lower to slow it down a little, or higher to cook a little faster

  8. serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Tart cream cheese filling

  1. Beat the cream cheese until smooth

  2. add everything else and beat smooth again!

  3. Keep extra refrigerated and it will last a few more days!

Golden glitter Buttermilk syrup

  1. Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.

  2. Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.

  3. Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).

  4. Add the gold luster dust and stir together

  5. serve warm, keep refrigerated.

Recipe Video

 

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Spinach Artichoke Dip Recipe | Ashlee Marie

cheesy spinach and artichoke dip recipe and video

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Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, cheese, sour cream, cream cheese, and mayo!

How I created this spinach artichoke dip recipe

I LOVE spinach artichoke dip. If I see it on a menu I ALWAYS order it – but not all spinach and artichoke dip recipes are created equal. So it’s one of those recipes that I HAD to figure out how to recreate – the way I like it, cheesy and full of flavor.

When we were living in Japan this was one of the foods I missed the most! They don’t have a ton of cheese over there so it wasn’t something I could make very often – but when I could find cheese this was a recipe I was constantly tweaking and playing with.

I will say it didn’t always turn out very good – anytime I start a new recipe I usually start by searching cookbooks and online recipes. I start by comparing what they have in common – that creates a great base recipe – then I start comparing how they are different to figure out what I’d want to keep and what I wouldn’t like! Then comes the trial and error. Like learning that if I didn’t rinse and squeeze the fresh spinach I wasn’t happy with the green soupy results!

I serve it with homemade salsa and sour cream, but it’s also amazing on it’s own! It’s even good cold. I will warn you not to overcook it. It does something to the spinach, and it’s really unappetizing and ruins the whole dip for me – ugh.

If you have lived in a foreign land – or simply away from where you grew up – what would be the food you’d miss the most?

Just take me to this cheesy spinach and artichoke dip recipe already!

If you’d rather skip my tips and tricks for making this spinach artichoke dip, along with links to other cheesy appetizer recipes and get straight to this delicious spinach and artichoke dip – simply scroll to the bottom of the page where you can find the printable recipe card.

cheesy spinach artichoke dip recipe

Tips to Make the Perfect Spinach Artichoke Dip

  • Fresh spinach – you want to rinse it really good then squeeze the heck out of it and drain all the spinach “juice” you can – otherwise you’ll have a green soupy dip that honestly doesn’t taste great.  
  • Frozen spinach – you can use frozen spinach instead – it makes it easier and faster to make for sure – I like to thaw the spinach on a few paper towels so it can soak up the extra moisture – again you don’t want soupy dip.
  • Artichoke hearts – I like packed in oil vs water – I think the flavor is much better – as I go through the heart I pull of any leaves that are stiff, no one wants to bite into a stiff artichoke leaf
  • Cheeses – Cream cheese is the base but you’ll want to add a bunch more cheeses – I use all freshly grated cheese – Parmesan, Mozzarella and White cheddar are my go to cheese but you can substitute out any white cheeses that you like and melt well
  • Green onions – you can just add the green onions raw but I like to saute them in butter for the flavor – but this is personal preference – my sister and mom like the raw onion flavor better! 
  • Chili pepper oil – I love the Chinese chili oil that I keep on hand but Tabasco works too and of course you don’t have to use anything if you don’t want to.

cheesy spinach artichoke dip recipe and video

Spinach and Artichoke Dip Recipe

If you love this Spinach Artichoke Dip appetizer as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

spinach artichoke dip recipe

To watch me make this Cheesy Spinach Artichoke Dip play this video

best spinach artichoke dip recipe

Spinach Artichoke Dip

Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, four cheese, sour cream, cream cheese, and mayo!

Course: Appetizer

Cuisine: American

Keyword: spinach and artichoke dip, spinach artichoke dip, spinach artichoke dip recipe

Servings: 20 servings

Calories: 388 kcal

Author: Ashlee Marie

Ingredients

  • 1/2 C butter
  • 3-4 bunches green onion chopped (about 2/3 C)
  • 18-20 oz fresh spinach washed and squeezed dry
  • 34 oz canned artichoke hearts chopped marinated in oil not water
  • 1 Tbsp garlic minced
  • 16 oz full fat cream cheese softened
  • 2 C full fat sour cream
  • 1 C Mayonnaise
  • 2 C freshly grated Parmesan cheese
  • 1 C shredded mozzarella
  • 1 C shredded White Cheddar
  • 1/2 tsp Tabasco sauce or chili pepper oil
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 350 degrees F

  2. Saute the butter and green onions, add the garlic near the end and cook until fragrant.

  3. Rinse your spinach then SQUEEZE it, drain everything you can out of it. – This part is key otherwise your dip will be runny and the dip will taste wrong.

  4. After you SQUEEZE the life out of the spinach chop it up really good.

  5. Drain your artichoke hearts, but don’t rinse them.

  6. Now chop them up, getting rid of any outside leafs/petals(?) that are still hard.

  7. In a mixer add all the ingredients and mix well

  8. spread the dip into a 9×13 glass casserole pan and cover with foil

  9. Cook it in the oven for 25-35 mins until bubbly! The outside cooks faster than the center, so I like to stir it at about 15 mins, re-cover and place it back in oven for the rest of the time!

  10. I serve mine with homemade salsa, chips, tortillas

Recipe Video

Recipe Notes

you can substitute frozen spinach instead – I thaw it over paper towels to soak up the extra moisture.

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St. Patrick’s day Pizza | Ashlee Marie

st patricks day green shamrock pizza

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I love making themed foods for holiday dinners! For St. Patricks day we love to make this Shamrock shaped green pizza! I’ve been making it for years and my kids look forward to it every year – what do you make for Holiday dinners?

How I created this St Patrick’s day Pizza recipe

The first time I made this pizza was 16 years ago when my oldest was a year old.  I also do the same thing for St Valentines day too! I like to use Alfredo pizza for these because it’s white and a great base for adding food dye vs a tomato sauce based pizza – but honestly you could just use the green dough and create the shamrock shape and add any toppings you like! I also use a lot of green toppings – spinach, green onions, artichoke hearts… Now if only I could get green cheese (Actually I could make my own mozzarella and dye it green… Maybe next year) 

Just take me to the Shamrock Pizza already!

If you’d rather skip the step by step images and recipe tips along with links to other Holiday themed recipes and get straight to this delicious Alfredo Pizza– simply scroll to the bottom of the page where you can find the printable recipe card.

chicken alfredo st patricks day pizza

So the color you obviously get from a food dye.  I prefer the gel food dyes for a stronger color.  I like to add the dye before I’ve added all the flour – to get the color evenly added.  So the flour – don’t add it all at once – you add half the flour and mix until it’s smooth.  Then add the flour little by little until the dough starts to clean the sides of the bowl while mixing.  After kneading a few mins text the dough – pull out a small amount of dough out and stretch it out – if it rips quickly knead longer.  It should get thin and stretch nicely

Once it’s ready let it rise until double in size – usually between 1 and 1 1/2 hours – this depends on weather and altitude.  After rising knock the dough back  down and divide in half.  Roll out a circle to about 10-11 inches then make 4 cuts, two close together for the stem and the other two around the 1/3rd marks to create the three shamrock leaves.  Then press the corners back into the dough as best you can and roll out the dough the rest of the way.  Now prick the dough all over with a fork. 

I like to prebake my pizza crust half way – this keeps the toppings from drying out when you bake the crust. If you prefer you can add the sauce and toppings to the totally raw crust and bake it completely in one shot.  Totally about your preference.  It’s another step to half way bake then take out and top, but I think the end result is worth it.  

st patricks day dinner - green shamrock pizza - video tutorial

Tips to Make the Perfect Chicken Alfredo Pizza

  • Dough – don’t add too much flour – while kneading stop adding flour once the dough starts to clean the bowl
  • Dough – you want the dough to have enough stretch – keep kneading until when you stretch a small amt of dough it gets thin but doesn’t break
  • Dye – add the dye before all the flour is added – it will be easier to spread the color evenly
  • Alfredo – this recipe isn’t an authentic alfredo recipe – it’s a white sauce with parmesan to have the flavor of alfredo but easy to make and doesn’t separate
  • Alfredo – don’t over sauce the dough – it keeps the crust from baking enough and isn’t necessary – enough for flavor and holding the toppings in place
  • Toppings – the more ingredients you add the less of each one you need – you don’t want to over top any pizza
  • Cheese – you can add any cheese you want but cheese that melts well does better – so mozzarella is always a great one, I like to add a little parmesan to keep the alfredo flavor going
  • Baking – I half bake the crust so that the chicken and other toppings don’t dry out while baking 

green shamrock pizza st patricks day dinner

To make this Shamrock Pizza I use these tools:

Green Shamrock St Patricks day Pizza

If you love themed holiday dinners like this shamrock St Patrick’s day pizza as much as we do, consider leaving a 5 star review and be sure to tag me on social media when you share it! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

green shamrock st patricks day pizza

If you love Holiday Food you’ll love these other holiday themed recipes!

Mickey Mouse Jack O Lantern Cake | Homemade Peeps | Santa Cake

Thanksgiving Oreo Ball Pops | Pot O Gold Cake Tutorial | Edible Worms

To watch me make this St Patricks day Shamrock pizza play the live cooking video in the recipe card

green st patricks day pizza

Chicken Alfredo Pizza Recipe

This green shamrock shape pizza is perfect for a st patricks day dinner

Course: dinner

Cuisine: Irish

Keyword: alfredo sauce, chicken alfredo pizza, homemade pizza, pizza, pizza dough, st patricks day

Servings: 32 slices

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

  • 2 C Warm water
  • 1 tsp granulated sugar
  • 1 1/2 tsp active dry yeast
  • 3 Tbsp olive oil
  • 4+ C bread flour
  • 2 tsp salt

Alfredo sauce

  • 2 Tbsp butter
  • 1 1/2 Tbsp flour
  • 1/2 Tbsp cornstarch
  • 1 C milk
  • 1/3 C heavy cream
  • 1/2 C fresh grated parmesan
  • 1/2 tsp salt
  • pinch white pepper
  • green food dye makes 2

toppings

  • 1 1/2 chicken breasts cubed
  • 2 bunches Green onions sliced
  • 4 tsp garlic
  • 3 slices Thick cut Bacon cooked and chopped
  • 2 oz mushroom chopped
  • 2 oz Spinach – sliced
  • 4 oz Artichoke hearts chopped
  • 1 1/2 C Mozzarella shredded
  • 3/4 C fresh grated parmesan

Instructions

Pizza Dough

  1. Add the yeast, sugar and warm water to a mixing bowl and let bloom for 5-10 mins

  2. add 3 C of bread flour and salt and mix with a dough hook

  3. add the green dye and knead until an even color

  4. add 1/4 C flour at a time and mix until the dough starts to clean the sides of the bowl – it will be different depending on your a altitude and humidity level

  5. knead for 5 more mins in the mixer or by hand until the dough isn’t too sticky and can stretch without breaking

  6. place in an oiled bowl and cover – let rise until doubled in size (1 – 1 1/2 hours) 

  7. knock down and divide into two dough ball

Alfredo Sauce

  1. in a medium saucepan melt the butter

  2. whisk in the flour and cornstarch until smooth and cook for a few moments – let the roux become a little tan.

  3. while whisking slowly add the milk and cream – whisk until smooth

  4. bring the mixture to a simmer and take off the heat

  5. add the parmesan, salt and white pepper and stir until the cheese is melted

  6. add the green dye and stir until the color is even

Baking and Assembly

  1. Sautee the chicken breasts in olive oil with salt and pepper. (tip- Start with a HOT pan and don’t mix it too often to get a nice golden color)

  2. Add the green onions and garlic to the pan the last few minutes to slightly sautee

  3. place a Pizza Stone to the oven for baking

  4. Preheat oven to 425 (or preheat grill to medium heat)

  5. Roll out the pizza dough into a circle – when the pizza is almost 12 inches make  four 1/2 in cuts around the outer edge to create the 3 leaves and step of the clover.  Press the points of the cut back into the dough and roll out a little more to get the right shape. 

  6. prick with a fork all over and prebake 5-6 mins

  7. spread the sauce onto the dough, it should cover it completely but be thin.

  8. Now spread the toppings over the top – I start with the chicken, onion and garlic mixture, then add the mushrooms, spinach,artichoke hearts and bacon bits

  9. Top with a thin layer of the cheese (you don’t need to use it all)

  10. Put it back in the oven and bake another 5-6 mins, until the edges and cheese are golden 

Recipe Video

Recipe Notes

I actually like to pre-bake the pizza dough circles for 6 mins – THEN add the toppings and bake another 6 mins.  The reason I do this is I don’t want to dry out the already baked chicken or other ingredients or over bake the cheese.  Or of course under bake the crust while trying not to over bake the toppings.  Just a personal preference! 

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