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Hatch Green Chile Cheese Dip

By 19 Comments

Instead of reaching for that container of onion dip at the store, try this clever and exciting fresh homemade Hatch Green Chile Dip wit Cream Cheese. Spicy with Chimayo chile powder and warm with Hatch Chile Peppers. Grab a blue corn chip and take a dip in this Southwestern appetizer recipe.

Don’t miss my recipe for Mexican Deviled Eggs with Chorizo. Another popular appetizer with Southwestern pizzaz.

Cream cheese Hatch chile dip served with blue corn tortilla chips.

We’ve finally turned up the heat here in Colorado. Summer is here and we’re having our first 90 degree temps, so how about turning up the heat for a fabulous little appetizer recipe for Hatch Green Chile Dip?

It’s creamy, it’s easy to make and it brings some “just right spicy” heat to any party.

Dips should be easy to make, effortless and all about good times. This creamy dip fits perfectly into that category. This is a make ahead dip appetizer that travels well. A perfect choice for your next gathering.

Let’s take a look.

Ingredients You’ll Need

Here’s why this green chile dip is so creamy, luscious and exciting.

Ingredients to make Hatch Green Chile Dip.

Resource: If you don’t have access to fresh roasted Hatch Chile Peppers, you can order them straight from The Hatch Chile Store. Headquartered in Hatch, New Mexico, their history and heritage ensure that when you buy their Hatch Green Chile, you’re getting the very best you can find, straight from a family farm. Disclaimer: I have received free product from the Hatch Chile Store.

  • Roasted Green Chile Peppers: We’re lucky to share borders with the New Mexico which is famous for its Hatch Chile Peppers. Late Summer and early Fall we can find chile roasters selling roasted peppers. If you can’t find fresh roasted peppers, you can purchase them shipped to your door from on-line vendors such as the Hatch Chile Store. And don’t forget to check your local grocery frozen section. You might find frozen roasted chile peppers. Or purchase chopped, canned chile peppers on the Mexican food aisle of your local grocer.
  • Cream Cheese: Mild and sweet with a pleasant tang, smooth and creamy, it takes this Hatch Chile Dip over the top.
  • Plain Greek Yogurt: Thick, creamy and velvety in texture, yogurt makes this dip very dipable.
  • Mayonnaise: Brings one more rich thick and creamy element to this dip.
  • Onion Powder: An essential flavoring for savory dishes, onion powder is such an easy way to bring that sharp onion flavor to this recipe.
  • Fresh Chopped Garlic: I prefer fresh garlic over garlic powder due to the pure garlic flavor. Chopping garlic can be somewhat chore, especially to get the pieces small enough to distribute the flavor in a dish like this dip. Tip: use a small chopper to grind/chop that garlic. Just a few pulses and you’ve got small pieces mix into this dip.
  • Kosher Salt
  • Chimayo Chile Powder: New Mexico Red Chile Powder is preferred and if you can find Chimayo Chile Powder, even better. There’s nothing like this unique product. The color is a rich orange-red. And the flavor is outstanding. It’s just-right spicy, with a heat that melts over your tongue with an unforgettable warmth.
authentic chamayo chili powder

Ingredient Substitutions

  • Chile Powder: Ancho chile powder is a good substitute if you can’t find Chimayo Chile Powder. Or a red chile powder labeled New Mexico is a great choice here.

Step by Step Instructions, It’s So Easy

This is a Hatch Green Chile Dip that is served cold rather than baked. A super easy Southwestern dip appetizer that is big on flavor.

Step 1 to make Hatch Green Chile Dip
  1. Step 1: Use a fork to blend the cream cheese, yogurt and mayonnaise until smooth and creamy. Add the New Mexico Red Chile Powder, Onion Powder, Chopped Garlic and salt.

Tip: Allow about one hour for the cream cheese to come to room temperature.

Step 2 in making Hatch Green Chile Dip.
  1. Step 2: Use that fork to blend the ingredients well.
Step 3 in making Hatch Green Chile Dip.
  1. Step 3: Add the chopped Hatch chile peppers and stir to combine. Let this Hatch Green Chile dip sit in the refrigerator for a couple of hours to marry flavors. Or even better, overnight. Save some of the peppers to place on top of the dip for garnish when getting ready to serve.
Is This Hatch Green Chile Cheese Dip Gluten Free?

Yes, all of the ingredients are naturally gluten free. And corn chips are gluten free.

Tips For Success

  • Use a Medium heat chile pepper for this dip. The warms and flavor will enhance the over-all flavor of the dip.
  • This is a sturdy dip, so a sturdy chip is required. Blue Corn Tortilla Chips are my choice. Blue corn chips are less starchy than yellow or white corn chips, which makes them more filling. They’re also a bit sweeter in flavor and I always find them sturdier. If you’ve never grabbed a bag, give them a try.
  • Use your fingers to sprinkle a little New Mexico red chile powder over the tip. It will simply bring a little pop of texture and color. Not to mention a little bit of that earthy heat.

Storage

Store any left over dip, sealed well, in the refrigerator for up to four days.

 Hatch Green Chile Cheese Dip Recipe

This cold dip travels well and is gobbled up quickly, it’s simply that good. Make a double batch to feed that hungry crowd and especially if you want leftovers. It’s great for a pot luck event and will make you very popular.

Hatch Green Chile Cheese Dip is perfect appetizer recipe. Cheese mixed with roasted chile peppers is an easy snack to throw together. Perfect for Summer back yard bbq parties, or your next football game day gathering. I’m thinking Super Bowl!

More Mexican Dip Appetizer Recipes

And if you’re looking for more appetizer recipe ideas, don’t miss my Appetizer Category. You find lots of fun small bite recipe ideas, including the most popular on my site for Shrimp Campechana, a Mexican Shrimp Cocktail recipe. Check it out.

And if you’re looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don’t miss my article on Chile vs Chili … Know The Difference.

And don’t miss the most popular Hatch Chile recipe on my site for Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hatch green chile dip served with blue corn tortilla chips.
Print Recipe
5 from 3 votes

Hatch Green Chile Cheese Dip

Hatch Green Chile Cheese Dip is a creamy dip with Greek yogurt, mayonnaise and cream cheese. Spicy with Chimayo chile powder and Hatch green chili peppers. Grab a blue corn chip and take a dip in this Southwestern appetizer recipe.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Southwestern
Servings: 6
Calories: 210kcal
Author: Lea Ann Brown

Ingredients

  • 5 Hatch Green Chile roasted, seeds and skin removed, chopped. About 1 cup chopped. Save 1 Tablespoon for garnish.
  • 8 ounces Cream Cheese room temperature
  • ¼ cup Plain Greek Yogurt
  • ¼ cup Mayonnaise
  • 2 medium Cloves of Garlic fine diced
  • ½ teaspoon Chimayo Chile Powder or Ancho Chile Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Kosher salt

Instructions

  • With a fork, blend cream cheese, yogurt and mayonnaise until smooth.
  • Add garlic, red chile powder, onion powder and Hatch Green chiles and mix well. Taste and adjust seasonings. I added more chile powder to make it spicier.
  • Garnish with reserved Tablespoon of chile peppers.
  • Refrigerate at least two hours or overnight. Serve with sturdy Blue Corn Tortilla Chips.

Notes

Tips For Success

  • Use a Medium heat chile pepper for this dip. The warms and flavor will enhance the over-all flavor of the dip.
  • This is a sturdy dip, so a sturdy chip is required. Blue Corn Tortilla Chips are my choice. Blue corn chips are less starchy than yellow or white corn chips, which makes them more filling. They’re also a bit sweeter in flavor and I always find them sturdier. If you’ve never grabbed a bag, give them a try.
  • Use your fingers to sprinkle a little New Mexico red chile powder over the tip. It will simply bring a little pop of texture and color. Not to mention a little bit of that earthy heat.
  • Allow one hour for the cream cheese to come to room temperature.

Nutrition

Calories: 210kcal | Carbohydrates: 5g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 360mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

Cream Cheese Hatch Green Chile Dip …It’s what’s for an Appetizer.

Potato Salad with Bacon (Loaded Baked Potato Style)

By 45 Comments

A good loaded baked potato salad should taste like the best parts of a steakhouse baked potato. Smoky Bacon, creamy dressing, sharp cheddar and tender potatoes that still hold their shape. My version of potato salad with bacon stays rich and creamy, without being over dressed, so the potatoes shine as the star of the show. Classic American Comfort Food never tasted so good.

Potato salad with bacon served in a white bowl garnished with chives.

I’m pretty picky about my potato salads. I have my long time family recipe that I refer to as my Classic Potato Salad that I can make it in my sleep. But we love potato salads so much it’s fun to test other versions. And after several test batches of this Potato Salad with Bacon, this recipe has won a place in our potato salad loving hearts. Once I got it just right my husband said “Wouldn’t hurt my feelings if you made it like this all the time.”

You simply can’t lose with sour cream, mayonnaise, cheese and crumbled bacon combined with America’s favorite comfort food; potatoes.

What Is Loaded Baked Potato Salad?

Loaded baked potato salad is a creamy potato salad inspired by a classic loaded baked potato. It's made with potatoes, bacon, cheddar cheese, sour cream, mayonnaise, and chives. Or green onions if you’d like. Unlike traditional mustard and mayo potato salad, this version is richer, creamier, and often served chilled at summer cookouts, BBQs, and potlucks.

What You Can Expect From This Recipe, Why It Works

  • It’s creamy without being too heavy .
  • Bacon stays crisp.
  • My recipe uses a good balance of sour cream and mayo for better flavor.
  • Yukon Gold potatoes hold their shape beautifully.
  • You know me and Southwestern flavors. You can easily spice this one up.
  • Ideal make-ahead comfort food recipe that perfect for BBQs, burgers, steaks, and smoked meats. Example, I served this with grilled jalapeno cheddar brats last night and it was a great combo.

Testing Notes From My Kitchen

After several rounds of testing, here's what made the biggest difference:

  • Starting potatoes in cold water and gently bringing them to a simmer, cooked them more evenly.
  • Overcooked potatoes absorbed too much dressing.
  • I’ve found that the biggest mistake people make is overdressing hot potatoes or using the wrong potato variety altogether. Stick with low starch Yukon Gold or red potatoes. High starch Russet potatoes can become soggy.
  • Pre-shredded cheese became grainy after chilling. Buy a block of cheese and shred it yourself.
  • Bacon added during the mixing process, didn’t soften after sitting. As long as it’s cooked just to crispy stage.
  • For one batch, I added a little smoked paprika, which gave the salad a subtle Colorado cookout flavor.

The best version came after chilling for 2 hours, then folding in extra bacon and green onions just before serving.

Ingredients You’ll Need

Ingredients to make potato salad with bacon.
  • Potatoes: I like to use petite Yukon gold or red potatoes. Once cut in half, they’re pretty much bite sized and you don’t have to peel the skin. Or use regular sized Yukon Gold Potatoes.
  • Sour Cream and Mayonnaise: Make up the creamy sauce.
  • Cheese: I like medium or sharp cheddar here. Either of these would be traditional for loaded baked potatoes.
  • Bacon: Bacon, good quality, thick cut, and cut into “bits”.

Step By Step Instructions

Prepping Potatoes For Potato Salad

Step 1: Slicing potatoes to make Potato salad with bacon.
Step 2: Cooking potatoes to make potato salad with bacon.
  1. Step 1: Rinse the potatoes and cut into bite sized pieces.
  2. Step 2: Add the potatoes to a large Dutch Oven. Cover with water, add about a tablespoon of salt and gently bring to a simmer. Cook about 15 – 20 minutes or until tender.

Boiling Potatoes For Potato Salad, How Do You Know When They’re Done? The fork test: Insert a for into one of the potato chunks. It should easily release without the potato breaking apart.

Mixing It All Together

Step 3: Mixing ingredients to make Potato Salad with Bacon.
Step 4, mixing ingredients to make potato salad with bacon.
  1. Step 3: Drain the potatoes well in a colander. Let them cool for about 10 minutes. Then add them to a large bowl. Add the mayo, sour cream, most of the grated cheese and and most of the cooked bacon bits.
  2. Step 4: While the potatoes are still warm, use a large spoon to gently stir until ingredients are combined.
Loaded Baked Potato Salad with Bacon served in a white bowl and garnished with chives.
  1. Step 5: For best results, chill a couple of hours before serving. Top with more shredded cheese and the remaining bacon. Garnish with chopped chives.

Colorado Cookout Twist

Living in Colorado, potato salad shows up at nearly every summer gathering, especially alongside Grilled T-bone Steaks, burgers, smoked brisket, and green chile dishes, like these Green Chile Cheeseburgers.

For a Southwestern spin, I sometimes add:

The smoky heat pairs especially well with grilled beef recipes and BBQ comfort food.

Tips For Success

  • Using The Wrong Potatoes: Use low starch waxy potatoes like Yukon Gold or Red Potatoes. They’ll hold their shape better, and are less likely to become mushy like russet potatoes.
  • Don’t Overmix: When adding ingredients to any potato salad, while the potatoes are warm, gently stir until ingredients are combined. Too much stirring may break apart the potatoes and ruin it’s chunky texture.
  • Under Seasoning: Potatoes need a lot of salt. Don’t skimp on salt during the cooking process.
  • Dry Potato Salad: It the potato salad seems dry once it’s sat for awhile, add a little milk and gently stir. Adding more mayo or sour cream may be too heavy. Use your own judgement here.

What To Serve It With

Potato salad is one of those sides that will go with about any main course.

So, want to feel just a little more welcome at your next back yard BBQ, pot luck, roof top gathering party? Offer to bring this unique Loaded Baked Potato Salad version.

Storage

  • Store any leftover potato salad in the refrigerator in a well sealed container for up to 4 days. Note: Since this is a mayonnaise based dish, don’t let it sit at room temperature for over two hours.

FAQ’s

Can You Make Loaded Potato Salad Ahead Of Time?

Yes, please do. Any type of dish like this improves in flavor over time. Loaded potato salad actually tastes better after several hours in the refrigerator because the dressing has time to absorb into the potatoes.

Can You Freeze Potato Salad?

Short Answer, no. With ingredients like sour cream and mayonnaise, freezing potato salad would compromise the texture of the dish.

What Potatoes Are Best For Potato Salad?

Yukon Gold and red potatoes hold their shape best and stay creamy without becoming mushy.

Should Potato Salad Be Made With Mayo or Sour Cream?

The best loaded baked potato salad uses both. Mayo adds richness while sour cream adds tang and classic baked potato flavor.

How Long Does Potato Salad Last In The Fridge?

About 3 to 4 days when stored in an airtight container.

Why Is My Potato Salad Watery?

Overcooked potatoes or dressing warm potatoes too heavily can release excess moisture.

Loaded baked potato salad sits somewhere between backyard BBQ food and steakhouse comfort food. It's rich, creamy, and familiar and the kind of side dish people quietly go back for twice.

After testing multiple versions, this method consistently delivered the best texture and flavor balance. The warm-seasoned potatoes, shredded cheese and crispy bacon finish make it feel homemade in the best possible way.

Explore More Comfort Food Side Dishes

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love. And check out my category for side dishes, you’ll find lots of great recipes including the most popular Summer cookout side dish on my site for Fleming’s Steakhouse Chipotle Mac and Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Potato salad with bacon served in a white bowl.
Print Recipe
5 from 3 votes

Potato Salad with Bacon (Loaded Baked Potato Salad)

Loaded with bacon and sour cream. Everyone will say "Yes Please" to potato salad with bacon.  A perfect potato salad recipe for a picnic, back-yard BBQ party and a perfect side dish for anything grilled, steak, burgers, chicken … and more.
Prep Time15 minutes
Cook Time20 minutes
Resting time2 hours
Total Time2 hours 35 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 341kcal
Author: Lea Ann Brown

Ingredients

  • 8 slices Bacon thick cut cooked and crumbled
  • 2 pounds Petite potatoes red skinned or Yukon gold
  • 1 Tablespoon Kosher Salt
  • 1 Cup Sour Cream
  • ¼ Cup Mayonnaise heaping
  • 1 Cup Cheddar cheese shredded
  • ¼ teaspoon Freshly grated Black Pepper
  • ⅛ Cup Chives Chopped

Instructions

  • Cook bacon until crispy and then cut into bacon bits. Set aside.
  • Wash and cut the potatoes into oversized bite-sized pieces. Cover with cold water and gently bring to a simmer. Cook about 15-20 minutes or until for tender. Do not overcook or the potato salad will be mushy.
  • Drain potatoes in a colander and let sit for 10 more minutes. This is to let the potatoes cool down a bit before adding the remaining ingredients.
  • Place the cooked potatoes into a large bowl. Add the mayonnaise, sour cream, most of the cheese, and most of the bacon (reserve some cheese and bacon for topping) Use a large spoon to gently mix.
  • For best results, refrigerate for a couple of hours before serving. Garnish with more shredded cheese and the remaining bacon. Top with chopped chives.

Notes

Tips For Success
  • Using The Wrong Potatoes: Use low starch waxy potatoes like Yukon Gold or Red Potatoes. They’ll hold their shape better, and are less likely to become mushy like russet potatoes.
  • Grate Your Own Cheese: Buy a block of cheese and grate it yourself. Bags of pre-grated cheese contain chemicals to keep them from clumping. Which can also cause the cheese to become grainy when used in salads like this.
  • Don’t Overmix: When adding ingredients to any potato salad, while the potatoes are warm, gently stir until ingredients are combined. Too much stirring may break apart the potatoes and ruin it’s chunky texture.
  • Under Seasoning: Potatoes need a lot of salt. Don’t skimp on salt during the cooking process.

Nutrition

Calories: 341kcal | Carbohydrates: 22g | Protein: 9g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 1170mg | Potassium: 571mg | Fiber: 3g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 23mg | Calcium: 145mg | Iron: 1mg

Loaded Baked Potato Potato Salad …It’s what’s for a Back Yard BBQ

Truck Stop Enchiladas (Chili Con Carne Enchiladas)

By 30 Comments

Ooey gooey cheesy, these Tex-Mex Truck Stop Enchiladas are flat out delicious. A must have recipe for your Mexican food collection.

Two chile con carne enchiladas served with Mexican rice.

Did You Get This Recipe At A Truck Stop?

This chili con carne enchilada recipe comes from a Texas friend, Adam. Every dish Adam makes …I immediately want to cook and devour.

I’d like to think it’s because I’m special and connect with him due to our small town upbringings. But in all honesty I think he has a knack of tugging at the heart strings of our tastebuds with good hearty American food that’s flooded with deliciousness. 

And for me, growing up in the heartland, he always seems to evoke a memory, or two, from my culinary history.

For instance take these chili con carne enchiladas. No, I didn’t hang out at truck stops. Nor did I ever drive an 18-wheeler. And actually, I’ve never even had an enchilada at a truck stop.

But growing up near Hutchinson, Kansas, our choice of late night eateries consisted of one location…the PlazaGo Truck Stop on the south side of town on Highway 50.

While it was simply a restaurant owned by a petroleum company, you could dig into wickedly good home cooked comfort food and strong coffee, served by waitresses who called you “hon” and insisted you have a slice of pie for dessert.

Enchiladas like these that are fried, dipped in chili and rolled up and baked with cheddar cheese inside. They’re basically just chili con carne enchiladas.

Ooey gooey cheesy, they’re delicious. 

It’s a fairly easy meal to prepare especially since I used canned chili con carne.

The task of frying a dozen tortillas and dipping them in the warm chili is time essential and works better if one person is frying and one is dipping and rolling.

And the meal was made even easier by using a package of Spanish Rice mixed with a pound of ground cooked chorizo mixed in for a side dish. Thanks for this recipe Adam.

Serve these chile con carne enchiladas with classic Micheladas. You’ll be glad you did.

You Might Also Like

And if you’re a Mexican food fan like we are, don’t miss my Mexican/Southwest Category. You’ll find lots of great recipes to bring a Fiesta to your table, including the most popular on my site for my Cousin’s recipe for Ground Beef Corn Tortilla Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Two chile con carne enchiladas served with Mexican rice.
Print Recipe
5 from 3 votes

Truck Stop Enchiladas (Chili Con Carne Enchiladas)

Ooey gooey cheesy, these Tex-Mex Truck Stop Enchiladas are flat out delicious. A must have recipe for your Mexican food collection.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Mexican
Cuisine: Tex-Mex
Servings: 6
Calories: 519kcal
Author: Lea Ann Brown

Ingredients

  • 12 Corn tortillas
  • 1 pound mild cheddar shredded
  • 1 batch - Chile con Carne I used two 15 ½ ounce cans of chili.
  • Small Onion chopped (optional)
  • Oil for cooking
  • Cilantro for garnish

Instructions

  • Preheat oven to 400 degrees.
  • Heat ¼ inch of oil in a skillet over medium high heat.
  • Once oil is nice and hot, using tongs, dip a tortilla into the hot oil for 20 – 30 seconds, turn it over for the same amount of time. Lift it and let the oil drip back into the pan.
  • Dip each tortilla into the warm chile con carne until covered, then remove to a greased baking dish.
  • Put two tablespoons of cheese on the tortilla, roll it and place it seam side down in a 13×9 baking dish. Repeat. Pour the remaining chile con carne over the enchiladas, top with more grated cheese.
  • Place the enchiladas in the oven and cook for about 15 minutes or until the top cheese is melted and the dish is bubbling. Serve immediately sprinkled with raw chopped onion. Makes 12 enchiladas, or six servings.

Nutrition

Calories: 519kcal | Carbohydrates: 49g | Protein: 22g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 2408mg | Potassium: 171mg | Fiber: 18g | Sugar: 11g | Vitamin A: 8317IU | Calcium: 587mg | Iron: 5mg

Chili Con Carne Enchiladas …They’re what’s for Dinner.

Broccoli Cheez Whiz Rice Casserole

By 224 Comments

 Let’s bring back that old Broccoli Cheez Whiz Rice Casserole …. Rice, Broccoli, Cheez Whiz, Cream of Mushroom Soup, Onion and Celery make this Classic Old Fashioned Side Dish. A pot luck or holiday dinner wouldn’t be complete without it.

Old fashioned broccoli cheez whiz rice casserole recipe

Cheez Whiz, It’s As Old As Me!

Did you know they still make Cheez Whiz? It may be one of those things you’ve not had since you were a kid. Can you believe it made it’s debut on grocery shelves in 1953???

As part of the processed food revolution, it brought us a whole new level of convenience, along with a slew of  recipe developers who made sure we had hundreds of ways to use this unnatural wonder. When I was growing up it’s favorite targets were hot dogs, sandwiches and taco chips.

And purchasing the pressurized can version, one was able to make pretty little orange squiggles on crackers… or shoot it right into your mouth.

What is Cheez Whiz?

I’ve spent some time reading about Cheez Whiz and the “weird science” involved in creating processed cheese. The articles read like science fiction.

But with that said, in  my convenience aisle bliss, I bet I made this casserole at least once a week when I was first married in the 70’s.

Made with Minute Rice, Cream of Mushroom Soup and Cheez Whiz, it was one of the darling recipes of the convenience food industry. And it was delicious. (Affiliate links have been added for your convenience)

No Reason To Try and Fix Something That’s Not Broken

I thought about taking the time to make it without processed food, but decided to take a walk down memory lane and prepare it in all of it’s original glory.

It seemed a little sweeter than it used to. I’m afraid to look at the labels but I wonder if corn syrup is now involved?  And don’t get me started on corn syrup, that opens up a whole new glow in the dark can of worms.

Who Invented Cheez Whiz?

Interesting: Edwin Traisman, died at the age of 91. He was a food scientist who, as director of research at Kraft, led the invention of Cheez Whiz. He went on to own five McDonald's franchises during the 1950s to 1960s.

His wife said that he broke ground by being the first to hire women, even though it violated company rules at the time.

He risked his franchises in order to give equal employment opportunities to women. He also helped to invent a process of freeze-drying which enabled McDonald's  to serve fresh, crispy, high quality Idaho potatoes year-round.

In the 1970s, he returned to his first passion, research, and became a manager at the University of Wisconsin-Madison’s Food Research Institute.

When hemorrhagic E.coli foodborne illness became a serious health problem across this country, he initiated research to learn how to kill the pathogen and help keep food safe.

He and his team were the first to discover that cooking meats to certain temperatures killed the bacteria. 

In Conclusion

This old fashioned minute rice broccoli cheese casserole recipe is just as delicious as I remember it.

And I also remember adding cubes of chicken breast to this every once in a while to make it a meal. I remember one time my mom got a wild hair and added diced water chestnuts. A nice addition of crunch.

This recipe is perfect for a comfort food side dish. A perfect combo of textures and cheesy flavor.

Don’t forget to drag out your vintage Corning Casserole dish for this one.

Recipe for Broccoli Cheez Whiz Rice Casserole

I hope you give this classic broccoli rice and cheese casserole recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

And if you have a favorite holiday casserole recipe, let me know, I'd love to give it a try.

If You Like Classic Comfort Food Try These

And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. Lots of supporting actor ideas. Including this very popular recipe for Best Pasta Salad Ever, made with frozen cheese tortellini.

Old fashioned broccoli casserole recipe
Print Recipe
4.93 from 131 votes

Broccoli, Minute Rice, Cheez Whiz Casserole

Rice, Broccoli, Cheez Whiz, Cream of Mushroom Soup, Onion and Celery make this Classic Old Fashioned Side Dish.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 297kcal
Author: Lea Ann Brown

Ingredients

  • ⅓ cup onion chopped
  • ⅓ cup celery chopped
  • ¼ cup oleo oleo is an old name for margarine. Butter will work for this recipe.
  • 1 cup Minute Rice Uncooked. Do not use regular rice. Minute Rice is a brand name freeze dried product that quick cooks.
  • 10.5 ounces Cream of Mushroom Soup or Cream of Chicken, canned
  • 1 cup water or milk or chicken broth
  • 8 ounce Cheez Whiz
  • 10 ounce box frozen broccoli Use broccoli florets, or broccoli pieces. A 12 ounce bag of broccoli works fine for this recipe.
  • Pam non-stick spray

Instructions

  • Let the package of frozen broccoli partially thaw. Preheat oven to 350 degrees.
  • In a fry pan, saute the onion and celery in the oleo (butter or margarine) until soft.
  • In a large bowl, combine all ingredients and stir together.
  • Turn into a 2-quart casserole pan which has been coated with Pam. Bake uncovered for 30 – 40 minutes.

Video

Notes

This recipe is very old and calls for a box of frozen broccoli, which is hard to find. I have used a 12 ounce bag of broccoli florets and it works just fine.
This casserole can be assembled the day before. Just assemble the ingredients and add to your casserole pan. Cover tightly and store in the refrigerator until ready to bake.
If you can, choose a 2-quart casserole dish that is wider with low sides. As pictured in this article. Of course a deeper casserole dish will work fine, but the lower sides and wider base of a shallow baking dish helps the casserole cook quicker and more even.
Fresh Broccoli? You can use fresh broccoli to make this recipe. Purchase broccoli heads and trim them into florets to equal about 10 – 12 ounces. Blanch the broccoli by placing it in a pan of rolling boiling water. Cook for about 1 – 2 minutes. Drain in a colander and rinse with cold water. Proceed with the recipe.
Brown Rice: Minute Rice, Brown rice can be substituted. Since brown rice takes longer to cook, cook the rice first before adding to the casserole.

Nutrition

Calories: 297kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 956mg | Potassium: 503mg | Fiber: 1g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg

Old Fashioned Broccoli Cheez Whiz Minute Rice Casserole …It’s what’s for Dinner

Pickled Beet Salad with Feta, Arugula and Dijon Vinaigrette

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This Pickled Beet Salad with Arugula, Feta is complimented with a zingy mustard vinaigrette. Super easy, healthy and a wonderful way to use pickled beets for a side dish.

Pickled beet salad with feta and mustard vinaigrette.

What Are Pickled Beets?

Pickled beets are simply fresh beets that have been preserved in a flavorful vinegar brine, often with a touch of sugar, salt, and warm spices like cloves or cinnamon. The pickling process brings out their natural sweetness while adding a tangy kick of flavor. You can snack on them straight from the jar, or toss them into salads for a pop of color. Their deep ruby-red color makes them irresistible.

Why This Pickled Beet Salad Works

Tangy and sweet pickled beets, peppery arugula, salty feta. Perfect combo of flavors … this salad comes together in a matter of minutes.

  • This garnet colored vegetable, turns an ordinary green salad into an absolutely beautiful showcase side salad.
  • With a base of arugula, I found a topping of salty crumbled feta to be a suitable partner for the tangy beets and a wonderful creamy Dijon Vinaigrette a perfect compliment blend both flavors.
  • Bright, lively with flavor and color, this pickled beet salad is ready in about 15 minutes.

As I’ve mentioned before on this blog, my friend Greg and I gather in his kitchen every Fall and pickle the heck out of thirty pounds of Colorado grown organic beets. It’s a festive and calculated event… we’ve got the process down. If you’re looking for an old fashioned recipe for pickling beets, take a look at my post for Pickled Beets, How to Pickle Beets the Old Fashioned Way, A Step by Step. it’s one of the most popular posts on my blog. Pickled Beet lovers unite!

Beets are one of those super food root vegetables that can be roasted and served as a side dish, and even make beet soups. We love them pickled and the salad with pickled beets is one of our favorite ways to use them.

Ingredients You’ll Need

Ingredients to make pickled beet salad with feta and arugula.
  • Dijon Vinaigrette: Dijon Vinaigrette is a very easy homemade vinaigrette that’s ready in minutes.
  • Pickled Beets: You can either use homemade pickled beets, or store purchased jarred pickled beets. Not all pickled beets are created equal. A brand I have found to be good quality and reliable is Paisley Farm. I always find jarred pickled beets a bit sweeter than homemade tangy pickled beets. But either will work well here.
  • Feta Cheese: You’ll find using a block of feta cheese will give you a higher quality pickled beet salad. It’s richer with flavor and more desirable in texture than the pre-crumbled products in plastic tubs. A block of feta cheese is so easy to crumble, why not go with quality.
  • Arugula: How easy is it to pick up a clam shell of beautiful arugula. Easy!

How To Make Pickled Beet Salad with Feta … It’s Easy

This salad is seriously so easy to make. Just grab your favorite salad bowl.

  • Mix up the dressing according to my instructions in my recipe for Dijon Vinaigrette. It’s ready to go in just a few minutes.
  • Grab you favorite salad bowl and add the arugula.
  • Sprinkle on the drained pickled beets. Cut them in smaller chunks if needed.
  • Sprinkle with a healthy amount of crumbled feta cheese.
  • Top with freshly ground pepper and serve.

Tips for Success

  • Use a slotted spoon to remove the pickled beets from the jar. Just a few shakes over the jar will remove the liquid before adding it to your salad.
  • Add ¼ cup of chopped Preserved Lemon to the vinaigrette to make a chunkier dressing.
  • Purchase a block of feta. It’s a superior product over the crumbled feta in plastic containers.

What To Serve with Pickled Beet Salad

There are so many options:

  • My first choice is a steak. You have to admit, a steak and baked potato dinner is absolutely delicious, but lacks color. This vibrant pickled beet salad will make a beautiful side dish for this all American meal. Take a look at my recipe for Grilled T-bone Steaks With Cowboy Butter, this salad will make a perfect side.
  • I’ve served this salad with my most favorite chicken recipe, Galliano Chicken with Boursin Cheese. This makes a beautiful restaurant feel meal.
  • Serve it with my recipe for Oven Baked Pork Tenderloin. This is a super easy pork tenderloin recipe and with this super easy salad = a dinner you’ll love serving.
  • Make it a meal: Add sauteed cubed boneless chicken breast to this salad for a light main course salad dinner.
  • Feel like you need some crunch? Add toasted walnuts or pecans.

Variations

  • Greens: Any mix of salad greens will work for this salad. I’ve just chosen Arugula for it’s hearty texture. When you place the pickled beets and feta on top of the arugula, they want fall into the salad and get lost … you keep that beautiful color while serving.
  • Cheese: I’ve made this salad with crumbled blue cheese and it’s delicious. The flavor combo works well.

Storage and Make Ahead

  • Store any left over undressed salad, well sealed in the refrigerator for up to three days. Unfortunately once the salad is dressed, the vinegar in the dressing will wilt even a tough leafed lettuce like arugula.
  • Make Ahead: Make the Dijon Vinaigrette up to three days in advance. Store in a sealed container in the refrigerator until ready to use.

FAQ’s

How Long Do Pickled Beets Last In The Refrigerator?

More than likely, you won’t use the whole jar of Pickled beets for this salad. Depending on whether you’ve used homemade or store purchased will determine how long they’ll last in the refrigerator once opened. Homemade Pickled Beets will last around 6 weeks stored in the refrigerator. Purchased jarred pickled beets will last in the refrigerator for about two months. Just make sure the beets are covered in brine in the jar.

How Do I Prevent Beet Stains On My Hands Or Cutting Boards?

Beet juice is certainly a potent dye and actually is commonly used to dye Easter Eggs. To remove stains from hands or even cutting boards, you can use a small mixture of 50% water and 50% baking soda. Just rub it on your hands and then use your hands to rub the cutting board.

Are Pickled Beets Healthy?

We’ve all been hearing about the health benefits of fermented foods. I’m sold the articles I’ve read on the subject. But since I’m not a registered Nutritionist, I’ll send you over to WebMD for more information.

And don’t miss my category for Salad Recipes. You’ll find lots of fresh side dish options, including one of the most popular salads on my site for Warm Butter Bean Salad. With bacon and a maple syrup vinaigrette, this recipe is irresistible. And you’ll find the most popular salad dressing recipe on my site for Homemade Blue Cheese Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Pickled beet salad with feta cheese and mustard vinaigrette.
Print Recipe
5 from 1 vote

Pickled Beet Salad with Arugula and Feta

Feta and a wonderful complimentary zingy mustard dressing. Easy, healthy and a wonderful way to use pickled beets in a salad.
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 243kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup Dijon Vinaigrette
  • 4 cups arugula
  • 1 cup pickled beets cut into smaller chunks, if needed. Drained
  • ½ cup feta cheese
  • freshly ground pepper to finish

Instructions

  • Prepare the Dijon Vinaigrette. Click on link for recipe.
  • Add the arugula to a salad bowl. Sprinkle on pickled beets and then add the chunks of feta cheese. No need to toss, you want the color to stay on top.
  • Use tongs to divide the salad among individual plates. Drizzle with Dijon Vinaigrette.

Notes

Link: Dijon Vinaigrette Recipe
Tips for success:
  • Use a slotted spoon to remove the pickled beets from the jar. Just a few shakes over the jar will remove the liquid before adding it to your salad.
  • Add ¼ cup of chopped Preserved Lemon to the vinaigrette to make a chunkier dressing.
  • Purchase a block of feta. It’s a superior product over the crumbled feta in plastic containers.
 

Nutrition

Calories: 243kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 308mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 1mg

Pickled Beet Salad …It’s what’s for a Side Dish