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The simple and easy idea that finally worked.

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A step-by-step guide for making, achieving, and tracking better goals, plus 50 examples to get you going.

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I love appetizers. Emma and I have been known to order what we call “appetizer feasts” when we go out for dinner, so we try more apps and skip the main course. They’re delish! Today I’m excited to share my own recipe for my favorite classic appetizers: spinach artichoke dip!

I’ve been making this spinach and artichoke dip for years and years now and the recipe hasn’t really changed. It’s a classic for a reason! If you are hosting or need a great baked dip to take to a party try this.

Related: Next up try our Buffalo Chicken Dip, a creamy and spicy baked dip.

Ingredients

• Spinach – frozen spinach is what I always use
• Artichoke hearts
• Cream cheese
• Mayo
• Sour cream- or greek yogurt
• Parmesan cheese
• Garlic
• Red chili flakes
• Salt and pepper

How to make Spinach and Artichoke Dip

Thaw and drain the frozen spinach. If it’s not already chopped then finely chop. Drain the artichoke hearts and cut into small pieces. Mince the garlic.

In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.

Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.

Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.

Notes and Substitutions

• For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
• I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
• If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
• I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.

More Delicious Dip Recipes

• Corn Dip
• Rotel Dip
• Shrimp Dip
• Taco Dip
• Jalapeno Popper Dip
• 7 Layer Dip
• French Onion Dip
• Smoked Salmon Dip
• Creamy Chicken Dip
• Hummus
• Whipped Feta Dip
• Cream Cheese Fruit Dip
• Oreo Dip
• Cookie Dough Dip
• Dunkaroo Funfetti Dip

Print

Spinach Artichoke Dip

Creamy baked dip made with spinach and artichoke hearts

Course Appetizer

Cuisine American

Keyword spinach artichoke dip

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 263kcal

Author Elsie Larson

Ingredients

• 12 ounces frozen spinach
• 14 oucnes artichoke hearts canned
• 8 ounces cream cheese
• ½ cup mayo
• ½ cup sour cream
• ½ cup Parmesan cheese
• 4 cloves garlic
• ½ teaspoon red pepper flakes
• salt and pepper

Instructions

• Thaw and drain the frozen spinach. If it’s not already chopped then finely chop.
• Drain the artichoke hearts and cut into small pieces.
• Minced the garlic.
• In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.
• Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.
• Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.

Notes

• For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
• I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
• If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
• I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.

Nutrition

Calories: 263kcal | Carbohydrates: 5g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 323mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5552IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 1mg

We all pigged out on this during work one day and later I used it to top a salad (SO good). Then I added some to a piece of baked salmon (also really good!) If you don’t make this for a party, expect to have some leftovers. xo. Elsie

Ready to plan your Super Bowl menu? We’ve got all the classics like Buffalo Chicken Dip, Rotel Dip, Pigs in a Blanket and Deviled Eggs. We’ve also got sweet treats like Peanut Butter Balls and Puppy Chow.

If you want some game day drinks, try making our Jello Shots, Jager Bomb or the Bushwacker.

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While my kids love Chick-fil-A sauce for me it’s Cane’s Sauce forever! I love the bold, garlic, vinegar-y flavor of Raising Cane’s sauce and this homemade copycat recipe is SO easy to make. If I make air fryer french fries you better believe I am whipping up some homemade cane sauce to go with it.

This homemade cane sauce is great on french fries as well as other things like hamburgers, chicken tenders, or other sandwiches.

Related: Next try our recipe for homemade Big Mac sauce.

Ingredients

• Mayo
• Ketchup
• Worcestershire sauce
• Garlic powder
• Salt and pepper

How to make Cane’s Sauce

In a small to medium size mixing bowl combine all ingredients. Stir into a sauce.

Store the sauce in an airtight container in the refrigerator for up to two weeks.

Notes + Substitutions

• If you want to lighten this up try using Miracle Whip or a lite Mayo.
• If you don’t have Worcestershire sauce you could use soy sauce or balsamic vinegar for something similar. They will not taste exactly the same but they are decent substitutions if you need.

Serving Suggestions

• Air Fryer Chicken Tenders
• Air Fryer French Fries
• Air Fryer Sweet Potato Fries
• Air Fryer Hamburgers
• Air Fryer Hot Dogs

Print

Raising Cane’s Sauce – Copycat Recipe

a homemade version of Raising Cane’s sauce

Course condiment

Cuisine American

Keyword cane sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 183kcal

Author Emma Chapman

Ingredients

• ⅔ cup mayo
• ¼ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• In a small to medium size mixing bowl combine all ingredients.
• Stir into a sauce.
• Store the sauce in an airtight container in the refrigerator for up to two weeks.

Notes

• If you want to lighten this up try using Miracle Whip or a lite Mayo.
• If you don’t have Worcestershire sauce you could use soy sauce or balsamic vinegar for something similar. They will not taste exactly the same but they are decent substitutions if you need.

Nutrition

Calories: 183kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 480mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg

The trick to hacking time to get what’s actually important to you.

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I’m always delighted when a restaurant serves fresh mint tea. It feels luxurious! It’s super easy to make your own fresh mint tea at home and with the cold, dark months ahead this has become a staple at our house.

The recipe for fresh mint tea is simple: water and mint. You really can’t mess it up. I like to add some lemon and honey if I have it. I often have leftover mint from cooking. I make these thai chicken bowls a few times a month that call for fresh mint but not much so I use the rest of the package making fresh mint tea!

Related: Next learn to make homemade Starbucks Medicine Ball tea. So good!

Ingredients

• Fresh Mint
• Water

You can add other ingredients like lemon juice, honey (or other sweeteners), ginger root or other herbs like lavender.

Any kind of fresh mint will work well. Spearmint is what I see sold most often at the grocery stores I frequent, but peppermint or thai mint work well too.

How to make Mint Tea

Heat the water to around 200°F. It’s OK if it comes to a boil. I have an electric kettle that will heat to a specific temperatures and for most tea I heat the water to 200°F. If you are heating water on the stovetop and don’t have a way to check the temperature then simply bring the water to a boil and then remove from the heat.

Roll and mash up the leaves a little in your hands. The goal is to let them release some of their natural oils. Another option is to muddle or mash the leaves into the bottom of your mug.

Add the water and allow to steep for 5 minutes. At this point you can remove the leaves if you like.

Add any honey or lemon and enjoy warm.

Notes

• You do not need to measure the mint to water ratio. If you use more mint leaves the tea will have a stronger flavor, less and the the flavor will be more subtle. I use around 8-10 mint leaves for 16 oz (2 cups) of water.
• You can add the mint leaves to a tea infuser or steeper if you want to remove them before drinking. I don’t because I like the look and don’t mind drinking around them (they are also safe to consume if you like).
• If the water from your tap has a strong flavor use filtered water.

More Tea + Drink Recipes

• Chai Latte
• Matcha Latte
• Apple Cider
• Hot Toddy
• Wassail
• Chai Spice Mix
• Mulling Spices
• How to Cold Brew Tea

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Fresh Mint Tea

homemade hot tea made with fresh mint and water

Course Drinks

Cuisine American

Keyword mint tea

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 0.3kcal

Author Emma Chapman

Ingredients

• 8-10 leaves mint
• 2 cups water

Instructions

• Heat the water to around 200°F. It’s OK if it comes to a boil. I have an electric kettle that will heat to a specific temperatures and for most tea I heat the water to 200°F. If you are heating water on the stovetop and don’t have a way to check the temperature then simply bring the water to a boil and then remove from the heat.
• Roll and mash up the leaves a little in your hands. The goal is to let them release some of their natural oils. Another option is to muddle or mash the leaves into the bottom of your mug.
• Add the water and allow to steep for 5 minutes. At this point you can remove the leaves if you like.
• Add any honey or lemon and enjoy warm.

Notes

Any kind of fresh mint will work well. Spearmint is what I see sold most often at the grocery stores I frequent, but peppermint or thai mint work well too.

You do not need to measure the mint to water ratio. If you use more mint leaves the tea will have a stronger flavor, less and the the flavor will be more subtle. I use around 8-10 mint leaves for 16 oz (2 cups) of water.

You can add the mint leaves to a tea infuser or steeper if you want to remove them before drinking. I don’t because I like the look and don’t mind drinking around them (they are also safe to consume if you like).

Nutrition

Calories: 0.3kcal | Carbohydrates: 0.1g | Protein: 0.01g | Sodium: 24mg | Potassium: 2mg | Fiber: 0.03g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.02mg

Each January, this strategy offers a reset: a way to refocus and set the tone for the year ahead. What you take from it evolves each time, shaped by where you are and what you need most right now.

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Air Fryer hamburgers are one of the meals I make for dinner over and over again at our house. This recipe only uses 5 ingredients and takes less than 15 minutes to make. It’s so easy! Add a salad, vegetable side or baked french fries and you’ve got a delicious homemade meal the whole family will love.

You can use ground beef, ground turkey, ground chicken or even a combination of ground meats (like ‘Boston Burger’ which is typically beef and pork) depending what you have or how much fat / protein you want in your meal. We most often use ground turkey at our house but please note the nutrition facts in the recipe card use ground beef as that is what is pictured here.

This air fryer hamburger recipe is a great one to top with homemade Big Mac sauce, Chick-fil-A sauce, BBQ sauce (my favorite!) or Buffalo sauce if your feeling spicy.

Ingredients

• Ground beef – or another ground meat
• Onion powder
• Garlic powder
• Soy sauce
• Worcestershire sauce

You will also need hamburger fixings including: buns, lettuce, tomato, cheese and / or other toppings and sauce you prefer.

How to make Air Fryer Hamburgers

In a small to medium sized mixing bowl stir or mash together the ground meat, onion powder and garlic powder. Form four patties from the mixture.

In a small bowl or glass combine the soy sauce and Worcestershire sauce. Brush this over the patties, both sides, after you place them in your air fryer basket.

Air fry at 375°F (this is sometimes labeled ‘Roast’ on air fryers) for 10-12 minutes, flipping the patties halfway through cooking. Once done use a meat thermometer to check that they are done. The internal temperature should reach 160°F.

Toast the hamburger buns in the air fryer for the last minute of cooking or in a dry pan. Top your burgers with whatever fixings you prefer.

Tips and Notes

• I don’t preheat my air fryer before making burgers. But if you do you may be able to reduce the cook time a minute or two.
• You can add parchment paper to an air fryer but I don’t when making homemade burgers. If you do, cut slits or holes in the paper so the fat from the burgers can drip through as this is one of the benefits of air fryer.
• I want to make a cheeseburger I add a slice or two of cheese to the top of the burger for the last two minutes they are cooking.
• All air fryers, like ovens, can run slightly differently so for me I tend to need to cook my burgers for the full 12 minutes. If you prefer your hamburgers with some pink in the center, medium to medium done, try 9-10 minutes the first time you make this recipe and see.

More Air Fryer Recipes

• Air Fryer Hot Dogs
• Air Fryer Chicken Wings
• Air Fryer Steak
• Air Fryer Meatballs
• Air Fryer Chicken
• Air Fryer Fried Chicken
• Air Fryer Salmon
• Air Fryer Fish
• Air Fryer Bacon
• Air Fryer Grilled Cheese
• Air Fryer Chicken Tenders

Print

Air Fryer Hamburgers

Juicy, delicious homemade hamburgers made in the air fryer

Course lunch, Main Course

Cuisine American

Keyword air fryer hamburger

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 293kcal

Author Emma Chapman

Ingredients

• 1 pound ground beef or any ground meat
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 teaspoons soy sauce
• 1 teaspoon worcestershire sauce

Instructions

• In a small to medium sized mixing bowl stir or mash together the ground meat, onion powder and garlic powder.
• Form four patties from the mixture.
• In a small bowl or glass combine the soy sauce and Worcestershire sauce. Brush this over the patties, both sides, after you place them in your air fryer basket.
• Air fry at 375°F (this is sometimes labeled ‘Roast’ on air fryers) for 10-12 minutes, flipping the patties halfway through cooking. Once done use a meat thermometer to check that they are done. The internal temperature should reach 160°F.
• Toast the hamburger buns in the air fryer for the last minute of cooking or in a dry pan. Top your burgers with whatever fixings you prefer.

Notes

You can use ground beef, ground turkey, ground chicken or a mixture like Boston Burger (beef and pork) for this recipe. 

I don’t preheat my air fryer before making burgers. But if you do you may be able to reduce the cook time a minute or two.

You can add parchment paper to an air fryer but I don’t when making homemade burgers. If you do, cut slits or holes in the paper so the fat from the burgers can drip through as this is one of the benefits of air fryer.

I want to make a cheeseburger I add a slice or two of cheese to the top of the burger for the last two minutes they are cooking.

All air fryers, like ovens, can run slightly differently so for me I tend to need to cook my burgers for the full 12 minutes. If you prefer your hamburgers with some pink in the center, medium to medium done, try 9-10 minutes the first time you make this recipe and see.

Nutrition

Calories: 293kcal | Carbohydrates: 1g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 263mg | Potassium: 331mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg