Easy Chocolate Chip Scones Recipe

These easy chocolate chip scones are flavored with a touch of vanilla and almond extract, bringing out the rich, melty chocolate chips in every tender bite. They’re a delicious choice for so many occasions, from a cozy breakfast or weekend brunch to afternoon tea, coffee breaks, holiday gatherings, and special celebrations. I love serving these homemade scones warm for dessert, as part of a holiday brunch spread, or whenever we’re craving a sweet, bakery-style treat at home.

Key ingredients you’ll need to make simple Chocolate Chip Scones: (Scroll down for full printable recipe card and quantities.)

• Flour – All purpose flour forms the base of the dough.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Leavening – Baking powder gives rise to the scones while baking and salt balances the flavor.
• Flavorings – Vanilla extract and almond extract enhance the flavor.
• Chocolate Chips – Semi-sweet chocolate chips for a melty chocolate taste.
• Butter – Unsalted butter for richness.
• Heavy Cream – Cold heavy cream will give the scones a golden brown color.
• Raw Sugar – Turbinado sugar sprinkled on the tops add crunch.

How to Make Chocolate Chip Scones Recipe

• Heat Oven and Prepare Pan – Preheat oven to 400°F. Line a large baking sheet with parchment paper,
• Sift Dry Ingredients – Use a whisk to sift together flour, sugar, baking powder and salt.
• Add Chocolate Chips – Add chocolate chips tossing to distribute and coat with flour.
• Butter – Add frozen butter to the flour mixture. Use a fork to toss through the dry ingredients evenly. Make a well in the center.
• Combine Wet Ingredients – Whisk together heavy cream, egg, vanilla and almond extracts then add to the bowl. Stir to combine.
• Roll Scone Dough – Turn out onto a lightly floured surface such as a silpat or wax paper. Pat into an 8-inch disc. Dip a knife into flour and cut into 8 equal wedges.
• Transfer Scones to Pan – Place wedges on baking sheet. Brush the tops with heavy cream and sprinkle each with turbinado sugar.
• Oven – Bake per the recipe until golden brown.
• Serve – Remove scones to a cooling rack. Serve with butter or whipped cream and berries

Kitchen Equipment to Make Chocolate Chip Scones

• Large sheet pan lined with parchment paper.
• Large bowl, medium bowl.
• Balloon whisk.
• Box grater.
• Rubber spatula.
• Measuring cups and measuring spoons.
• Sharp knife and a pastry brush.

Recipe Variations, Tips and Substitutions

• Chocolate Chips – You can fill these scones with milk chocolate chips, dark chocolate chips, bittersweet chocolate chips or semisweet chocolate chips. Use any type of chocolate chip that you enjoy.
• Don’t Place Scones Too Close Together – It’s important to use a baking sheet that allows space for spreading so the scones don’t bake together.
• Slice Dough into Equal Portions – To ensure the wedges bake evenly use a sharp knife to first cut the circle of dough into four sections. Then cut each section in half to form 8 even wedges.
• Coarse Sugar – Turbinado sugar is raw sugar that has larger crystals that hold up beautifully while baking to add sparkle and crunch to the tops. 
• Heavy Cream – If your prefer, you can use melted butter to brush the tops of the chocolate chip scones. You could also use a simple egg wash.
• Cold Butter – This recipe uses frozen butter which is a terrific shortcut resulting in flaky layers in the baked scones. If you forget to freeze the butter, you can use cold butter, cut into the dry ingredients using a pastry cutter or a food processor, if you prefer. Do this prior to adding the chocolate chips to the dough.
• Serving Options – Serve Chocolate Chip Scones with cinnamon butter, honey butter or fresh whipped cream and fresh strawberries, raspberries or blueberries.

Storage and Leftovers

• Make-Ahead Tip – You can make the scones one day in advance and chill them in the fridge until baking. When doing so, cover with plastic wrap and brush with cream just before baking.
• Leftovers – Fresh scones are much like homemade biscuits in that they’re best made and eaten the same day. You can keep these Chocolate Chip Scones in an airtight container for up to 3 days.
• Reheating – Reheat gently in the microwave in single serving portions.
• Freezer – You can freeze these scones prior to baking. Freeze unbaked scones on a sheet pan then place into an airtight container. Brush the tops with cream and sprinkle with turbinado sugar just before baking. Bake from frozen at 400°F for 22-25 minutes or until golden brown.
• Baked Scones – Store chocolate chip scones in the freezer for up to 2 months. Thaw in the fridge and reheat just before serving.

Mores Scones Recipes to Make

• My berry filled Blueberry Sour Cream Scones are drizzled with a vanilla cream glaze.
• Savory Bacon and Cheddar Scones are delicious slathered with a homemade pineapple butter.
• Cranberry Orange Scones are always a winning choice.
• Homemade Peach Scones are a wonderful option during peach season.
• Lemon Poppy Seed Scones are perfect for Spring.
• Cranberry Orange Sour Cream Scones are a seasonal must make that we love year-round.
• Vanilla Bean Scones from That Skinny Chick Can Bake.

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Helpful Kitchen Items:

• Sheet Pan
• Silicone Spatulas
• Measuring Set
• Mixing Bowls

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Chocolate Chip Scones Recipe

Buttery, golden, and loaded with gooey chocolate chips, these tender scones are pure Southern-style comfort in every bite. Serve warm and watch ’em disappear!

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword chocolate-chip-scones, easy-chocolate-chip-scones-recipe

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 8 servings

Calories 468kcal

Ingredients

• 2 1/3 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup semi sweet chocolate chips
• 1/2 cup frozen unsalted butter grated
• 1 cup heavy cream plus additional to brush the tops
• 1 large egg
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp almond extract
• 2 Tbsp turbinado sugar

Instructions

• Preheat oven to 400°F. Line a large baking sheet with parchment paper, set aside.
• In a medium-size mixing bowl use a whisk to sift together flour, sugar, baking powder and salt. Add chocolate chips tossing to distribute and coat with flour.
• Shred frozen butter using the medium side of a box grater. Add to the dry ingredients in the bowl. Use a fork to toss through the dry ingredients evenly. Make a well in the center.
• In a separate bowl whisk together heavy cream, egg, vanilla and almond extracts until combined, pour into the well.
• Use a non stick rubber spatula or spoon to gradually mix the wet into the dry ingredients. Mix until fully incorporated. The dough will look moistened but a little crumbly. Check moisture by squeezing a small amount of dough in your hand. It should hold together.
• Turn out onto a lightly floured non-stick surface such as a silpat or wax paper. Press to bring the scone dough together then use your hands to pat into an 8-inch round disc. Dip a knife into flour and cut into 8 equal wedges.
• Place wedges at least 3 inches apart on the baking sheet. Brush with heavy cream and sprinkle the tops with turbinado sugar.
• Bake for 18-20 minutes until golden. Cool on the baking sheet for 5-10 minutes.
• Remove scones to a cooling rack. Serve with butter or whipped cream and berries.

Notes

• Chocolate Chips – You can fill these scones with milk chocolate chips, dark chocolate chips, bittersweet chocolate chips or semisweet chocolate chips. Use any type of chocolate chip that you enjoy.
• Don’t Place Scones Too Close Together – It’s important to use a baking sheet that allows space for spreading so the scones don’t bake together.
• Slice Dough into Equal Portions – To ensure the wedges bake evenly use a sharp knife to first cut the circle of dough into four sections. Then cut each section in half to form 8 even wedges.
• Coarse Sugar – Turbinado sugar is raw sugar that has larger crystals that hold up beautifully while baking to add sparkle and crunch to the tops. 
• Heavy Cream – If your prefer, you can use melted butter to brush the tops of the chocolate chip scones. You could also use a simple egg wash.
• Cold Butter – This recipe uses frozen butter which is a terrific shortcut resulting in flaky layers in the baked scones. If you forget to freeze the butter, you can use cold butter, cut into the dry ingredients using a pastry cutter or a food processor, if you prefer. Do this prior to adding the chocolate chips to the dough.
• Serving Options – Serve Chocolate Chip Scones with cinnamon butter, honey butter or fresh whipped cream and fresh strawberries, raspberries or blueberries.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 57g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 303mg | Potassium: 372mg | Fiber: 3g | Sugar: 25g | Vitamin A: 990IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 3mg

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Easy Apple Cider Donut Muffins Recipe

There’s just something magical about the arrival of apple season. Cooler mornings, colorful leaves, and weekend trips to the orchard all seem to call for cozy baking, and these Apple Cider Donut Muffins answer that call in the most delicious way. They’re soft, tender, and infused with the sweet-tart flavor of apple cider, then brushed with melted butter and generously coated in cinnamon sugar to capture all the charm of a classic apple cider donut. The best part? You get all that nostalgic orchard flavor without frying a single donut.

Whether you’re serving them for a leisurely weekend breakfast, a fall brunch with friends, an after-school snack, or alongside a steaming mug of coffee or hot apple cider, these muffins fit right in. They’re equally welcome on a holiday breakfast table, tucked into a lunchbox, or shared with neighbors on a crisp autumn afternoon. One bite of their buttery cinnamon-sugar coating and tender crumb, and you’ll understand why they’re destined to become a favorite fall tradition.

Key ingredients to make homemade Mini Donut Muffins Recipe: (Scroll down for full printable recipe card and quantities.)

• Apple Cider – Apple cider adds moisture to the batter and gives these muffins their signature flavor.
• Flour – All purpose flour for the muffin batter.
• Leavening – Baking powder and baking soda give rise to the muffins while baking and salt balances the flavor.
• Butter – Unsalted butter for a rich taste.
• Warm Spices – Apple pie spice and ground cinnamon add a hint of spice to the taste of the muffins. 
• Sugar – Brown sugar for sweetness.
• Whole Eggs – Large eggs stabilize the batter.
• Oil and Apple Butter OR Applesauce – Vegetable oil and apple butter add the liquid necessary for moisture and they also serve to amp up the flavor.
• Coating – Ground cinnamon and granulated sugar (white sugar) for the coating.

How to Make Apple Cider Donut Muffins Recipe

• Heat Oven and Prepare Pans – Preheat the oven and spray a muffin tin generously with cooking spray.
• Reduce Apple Cider – In a small saucepan, heat the apple cider over medium heat to reduce. You can do this in advance to save time.
• Sift Dry Ingredients – Use a whisk to sift the flour, baking powder, salt, baking soda, apple pie spice and one teaspoon cinnamon.
• Wet Ingredients – In a separate bowl, beat the brown sugar and butter on medium speed until crumbly, eggs and the vegetable oil and continue beating until smooth.
• Combine – On low speed add flour mixture alternately with reduced apple cider.  
• Oven – Transfer batter to prepared pan and bake per the recipe until a toothpick inserted into the center comes back clean.
• Dip in Melted Butter and Roll in Cinnamon Sugar While Warm – Dip the warm muffin into the melted butter, coating all sides. Immediately roll into the cinnamon sugar mixture. 
• Let Set – Place the muffin on a cooling rack to cool and dry, then enjoy.

Kitchen Equipment to Make Apple Cider Doughnut Muffins

• Mini muffin pan. You can use a 24-cup or two 12-cup mini muffin pans.
• Electric Mixer. You can use a hand mixer or a stand mixer.
• Large bowl, medium bowl.
• Measuring cups and measuring spoons.
• Whisk.
• Small saucepan.
• Rubber spatula.
• Shallow bowl or plate for the cinnamon sugar.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Apple Pie Spice Substitution – Apple Pie Spice Substitution: Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon ground nutmeg, 1/8 tsp cardamom.
• Adjust Baking Time According to Pan Finish – Dark colored baking pans tend to bake faster than lighter, silver muffin pans.
• Apple Butter – Applesauce will work fine if you don’t have apple butter on hand. You can experiment using using maple butter to change the flavor profile slightly. Apple butter can typically be found in grocery stores where they sell jams and jellies. You can also find it at most Farmer’s Markets. It gives these muffins a ton of apple flavor.
• Pan Options – You can make these into full-size muffins using a 12-cup muffin pan. Larger muffins will take longer to bake, adjust the baking time as needed.

Storage and Leftovers

• Leftovers – Store leftovers at room temperature in an airtight container or ziploc bag for up to 4 days. 
• Freezer – You can freeze these doughnut muffins. To freeze the muffins, allow them to cool completely before placing them in an airtight container or a plastic bag.  Freeze for up to 3 months.  Thaw on the counter until room temperature before dipping them in butter and coating the outside. 

More Muffin Recipes to Make

• Double Chocolate Buttermilk Muffins feature a chocolate batter that’s filled with chocolate chips.
• Cinnamon Roll French Toast Muffins are a fun way to make a pull apart muffin to share.
• Blueberry Muffins are classic and the same recipe could be made with raspberries or blackberries.
• These two bite Pecan Pie Mini Muffins are addictive.
• Cranberry Muffins are a must-make when fresh cranberries are in season.
• Cinnamon Streusel Oatmeal Muffins are dense and cake-like with warm cinnamon and nutmeg in the batter.
• Strawberry-Rhubarb Crumble Muffins from Food Network.

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Apple Cider Donut Muffins

Cozy as a crisp fall morning, these apple cider donut muffins are tender, cinnamon-sugared, and full of sweet apple flavor. A little taste of Southern comfort in every bite!

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword apple-cider-donut-muffins, donut-muffins

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 156kcal

Ingredients

• Muffins:
• 1 1/2 cups apple cider
• 12 Tbsp unsalted butter divided use
• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp apple pie spice
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1/4 cup apple butter OR apple sauce
• 2 tsp vanilla extract
• 2 large eggs
• Cinnamon Sugar Coating:
• 2/3 cup granulated sugar
• 3 Tbsp ground cinnamon

Instructions

• Apple Cider Reduction: In a small saucepan, bring apple cider to a boil over medium heat. Lower the heat and simmer uncovered for about 15-20 minutes to reduce and intensify the flavor. You want to be left with 1/2 cup of reduced apple cider. Remove from heat and cool completely. (This can be done in advance for a timesaver.)
• Donut Muffins: Preheat oven to 375°F. Spray a 24 cup mini muffin pan with cooking spray. Set aside.
• In a medium mixing bowl use a whisk to sift together the flour, baking powder, apple pie spice, cinnamon, baking soda and salt. Set aside.
• In a large mixing bowl use an electric mixer to beat the brown sugar and butter on medium speed until crumbly. Add the egg, vegetable oil, apple butter and vanilla extract continuing to beat until smooth.
• Add the sifted dry ingredients to the bowl alternately with the reduced apple cider beginning and ending with flour. Beat just until fully moistened.
• Use a small scoop to divide the batter equally between the muffin cups. (1 1/2 Tbsp each) Bake for 10-12 minutes or until the muffins are browned and a toothpick inserted into the center of a muffin comes back clean.
• Cool in the pan for 5 minutes before removing. The muffins should still be warm.
• Cinnamon Sugar Coating: In a shallow bowl, melt the remaining 8 tablespoons (1/2 cup) of the butter. 
• In a separate shallow bowl whisk together the granulated sugar and 3 tablespoons cinnamon.
• Dip the warm muffin into the melted butter, coating all sides.  Immediately roll the dipped muffin into the cinnamon sugar mixture. 
• Place the muffins on a cooling rack to cool until the coating is set.

Notes

• Apple Pie Spice Substitution – Apple Pie Spice Substitution: Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon ground nutmeg, 1/8 tsp cardamom.
• Adjust Baking Time According to Pan Finish – Dark colored baking pans tend to bake faster than lighter, silver muffin pans.
• Apple Butter – Applesauce will work fine if you don’t have apple butter on hand. You can experiment using using maple butter to change the flavor profile slightly. Apple butter can typically be found in grocery stores where they sell jams and jellies. You can also find it at most Farmer’s Markets. It gives these muffins a ton of apple flavor.
• Pan Options – You can make these into full-size muffins using a 12-cup muffin pan. Larger muffins will take longer to bake, adjust the baking time as needed.

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 67mg | Fiber: 1g | Sugar: 10g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg

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Easy Chicken and Orzo Recipe

This Creamy Lemon Chicken Orzo is the kind of recipe that turns odds and ends from the fridge into a dinner that feels completely intentional. Tender orzo is simmered in chicken broth until creamy, then tossed with shredded chicken, baby spinach, bright lemon, and garlic herb Boursin cheese for a silky sauce that’s rich without being heavy.

It’s also a fantastic way to use leftover chicken breast, which can sometimes be dry on its own. The creamy orzo and Boursin sauce coat every bite, while fresh lemon adds enough brightness to keep the dish from feeling overly rich. Best of all, everything comes together in a single pan in about 30 minutes, making it ideal for busy weeknights but special enough for entertaining.

Key ingredients you’ll need to make Chicken Orzo Pasta Recipe: (Scroll down for the full printable recipe card and quantities.)

• Chicken – Shredded fully cooked chicken makes for easy prep.
• Pasta – Orzo pasta is small rice shaped pasta that cooks quickly.
• Fats – A combination of butter and olive oil for richness.
• Onion – Shallot or red onion enhances the flavor.
• Garlic – Fresh garlic adds an earthiness to the taste.
• Liquid – Chicken broth for moisture.
• Cheese – Garlic and herb Boursin cheese for a creamy texture and Parmesan cheese adds a salty bite.
• Citrus – Fresh lemon zest and lemon juice brightens the flavor.
• Vegetable – Baby spinach leaves add color and flavor.
• Spices – Garlic salt, freshly ground black pepper and crushed red pepper flakes for a little heat.
• Fresh Herbs – Chopped fresh parsley for garnishing.

How to Make Creamy Chicken and Orzo Recipe

• Saute Shallot and Garlic – Sauté shallot (or onion) and garlic in butter and oil until softened.
• Toast Orzo – To the pan add the orzo and cook, stirring frequently, until lightly toasted.
• Add Chicken Broth – Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
• Add Cheese and Spices – Stir in the Boursin cheese, Parmesan until smooth and creamy.
• Cooked Chicken and Spinach – Add the shredded chicken, spinach, lemon juice, lemon zest, garlic salt, black pepper and crushed red pepper flakes. Stir to combine.
• Serve – Garnish with fresh herbs and additional Parmesan, then serve.

Kitchen Equipment to Make Chicken Orzo Recipe

• Large skillet, pot or Dutch oven.
• Measuring cups and measuring spoons.
• Sharp knife and cutting board.
• Cheese grater.
• Large spoon or silicone spatula.

Recipe Variations, Tips and Substitutions

• Protein – You can use any cooked chicken for this dish. Roast chicken, poached chicken, grilled chicken or rotisserie chicken. You could also use leftover Thanksgiving turkey for a round two meal.
• Fresh Chicken – Fresh boneless chicken breasts or boneless skinless chicken thighs can be used in this dish. When beginning this dish with uncooked chicken, season the chicken pieces on all sides with salt and black pepper plus a little dry Italian seasoning and brown in a skillet on both sides until the juices run clear. Remove from the pan and cube adding it back to the pan per the instructions in the recipe.
• Onion – You can replace the shallot with sweet onion, red onion or yellow onion for a stronger onion flavor.
• Chicken Broth – You can use chicken stock or chicken broth to cook the orzo.
• Heavy Cream – For a really rich finish, I like to stir in 1/2 cup of heavy cream at the end of cooking. You can use half and half instead.
• Cheese – You can use Alouette garlic and herb cheese in place of Boursin cheese.
• Veggies – You can add sauteed mushrooms to the shallot mixture or toss in some sun-dried tomatoes with the baby spinach to expand the flavor profile.
• Fresh Herbs – You can garnish with fresh basil, oregano, thyme or rosemary.

Storage and Leftovers

• Leftovers – Store leftover Chicken and Orzo in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings in the microwave or on the stovetop over medium heat. You can add more broth or a splash of cream to loosen up the sauce.
• Freezer – Store leftovers in the freezer for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Baked Lemon Chicken made in the oven using bone-in chicken thighs.
• Southern Fried Chicken and Waffles made with chicken tenders.
• Treat the family to homemade Crispy Chicken Sandwiches.
• The kiddos will love this recipe for Easy Popcorn Chicken.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Southern Fried Chicken and Waffles drizzled with maple syrup.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• Indian Chicken Curry from Averie Cooks.

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Chicken and Orzo

This cozy chicken and orzo is Southern comfort food at its finest. Tender chicken and creamy, savory orzo come together in one skillet for an easy, hearty supper the whole family will love. Simple ingredients, big flavor, and hardly any fuss, just the kind of good, home-cooked meal you’ll want to make again and again

Course Main Course

Cuisine American, Southern

Keyword chicken-and-orzo, chicken-orzo-pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 408kcal

Ingredients

• 2 Tbsp salted butter or unsalted butter
• 2 Tbsp extra virgin olive oil
• 1 large shallot, finely diced (or 1/3 cup red onion)
• 2 large garlic cloves minced
• 2 cups dry orzo pasta
• 4 cups chicken broth plus additional as needed to thin sauce
• 1 5.3 oz garlic and herb Boursin cheese
• 1/2 cup finely grated Parmesan cheese plus additional for serving
• 2 Tbsp fresh lemon juice
• 1-2 Tbsp fresh lemon zest
• 3 cups shredded rotisserie chicken
• 1 5 oz package baby spinach leaves
• 1 1/2 tsp garlic salt adjust amount to taste
• 1 tsp black pepper
• 1/2-1 tsp crushed red pepper flakes optional
• 1/2 cup heavy cream
• 2 Tbsp chopped fresh parsley for garnishing

Instructions

• Heat the butter and olive oil in a large skillet or sauté pan over medium-high heat. Add the shallot (or onion) and cook until softened, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds.
• To the pan add the orzo. Cook stirring frequently, for 1 to 2 minutes until lightly toasted.
• Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 8 to 10 minutes.
• Reduce the heat to low. Stir in the Boursin cheese and Parmesan cheese until smooth and creamy.
• Add the shredded chicken and stir until heated through. Fold in the spinach and cook just until wilted. Stir in lemon juice, lemon zest, garlic salt, black pepper and crushed red pepper flakes, if using. (Taste and add additional lemon juice, salt, and pepper to your taste, as needed.)
• Stir in the heavy cream, mix well. If the orzo becomes too thick, add a splash of chicken broth to loosen the sauce.
• Garnish with fresh herbs and additional Parmesan, then scoop and serve.

Notes

• Protein – You can use any cooked chicken for this dish. Roast chicken, poached chicken, grilled chicken or rotisserie chicken. You could also use leftover Thanksgiving turkey for a round two meal.
• Fresh Chicken – Fresh boneless chicken breasts or boneless skinless chicken thighs can be used in this dish. When beginning this dish with uncooked chicken, season the chicken pieces on all sides with salt and black pepper plus a little dry Italian seasoning and brown in a skillet on both sides until the juices run clear. Remove from the pan and cube adding it back to the pan per the instructions in the recipe.
• Onion – You can replace the shallot with sweet onion, red onion or yellow onion for a stronger onion flavor.
• Chicken Broth – You can use chicken stock or chicken broth to cook the orzo.
• Heavy Cream – For a really rich finish, I like to stir in 1/2 cup of heavy cream at the end of cooking. You can use half and half instead.
• Cheese – You can use Alouette garlic and herb cheese in place of Boursin cheese.
• Veggies – You can add sauteed mushrooms to the shallot mixture or toss in some sun-dried tomatoes with the baby spinach to expand the flavor profile.
• Fresh Herbs – You can garnish with fresh basil, oregano, thyme or rosemary.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 33g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1455mg | Potassium: 388mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg

The post Chicken and Orzo appeared first on melissassouthernstylekitchen.com.

Easy Country Style Ribs Recipe

Despite their name, country-style ribs aren’t actually ribs at all. These meaty cuts are typically made from pork shoulder, giving them plenty of rich flavor and making them especially tender when slow-baked in the oven. Their hearty, comforting taste makes them a wonderful choice for Sunday dinner, backyard cookouts, family gatherings, potlucks, or any easy weeknight meal when you’re craving a filling Southern-style supper. I like to baste them with a thick barbecue sauce at the end of baking and then broil them to char the bbq sauce onto the pork.

Key ingredients you’ll need to make Country Style Ribs: (Scroll down for the full printable recipe card and quantities.)

• Pork – Boneless country style ribs are tender and flavorful.
• Oil – Olive oil for richness.
• Sugar – Dark brown sugar adds a hint of sweetness to the dry rub.
• Spices – Dark chili powder, garlic salt, ground cumin, lemon pepper, garlic powder, onion powder, smoked paprika and ground mustard.
• Barbecue Sauce – You’ll need a thick store-bought or homemade barbecue sauce for charring the ribs at the end of baking. Use your favorite brand and flavor.
• Herbs – Fresh chives or green onions for garnishing.

How to Make Country Style Ribs

• Heat Oven and Prepare Pan – Preheat oven and cover a rimmed pan with heavy duty aluminum foil sprayed with cooking spray.
• Prep Ribs – Drizzle ribs with olive oil.
• Make Dry Rub – Whisk together brown sugar, chili powder, garlic salt, cumin, lemon pepper, garlic powder, onion powder, paprika and ground mustard.
• Season Ribs – Rub ribs on all sides with the dry rub. Arrange on prepared pan.
• Oven – Cover ribs with foil and transfer pan to the oven. Bake per the cooking time in the recipe.
• Brush with Barbecue Sauce – Brush ribs with barbecue sauce and broil to char carefully turning for even browning.
• Serve – Let ribs stand 5 minutes, then serve.

Kitchen Equipment to Make Barbecue Country Style Ribs

• Large rimmed baking sheet pan, tray, baking dish or broiler pan.
• Measuring cups and measuring spoons.
• Aluminum foil.
• Tongs.
• Small bowl and pastry brush.

Recipe Variations, Tips and Substitutions

• Pork – You can use bone-in country style ribs or boneless for this recipe.
• Beef – You can adapt this recipe using beef ribs.
• Dry Rub – You could use a prepared dry rub that you enjoy for a time saver.
• Barbecue Sauce – Use your favorite barbecue sauce. I recommend using a thick, sweet and smoky bbq sauce.
• Brown Sugar – Dark brown sugar has a stronger molasses flavor. You can use light brown sugar, if preferred. I’ve also use Splenda brown sugar substitute with great results.

Storage and Leftovers

• Make-Ahead Tip – You can make these bbq ribs in the oven per the recipe, skipping the barbecue sauce at the end of baking. Let cool, then chill. To reheat and char, remove from the fridge and reheat on medium heat on a grill, basting with barbecue sauce to char. Grill until heated through and fork-tender.
• Leftovers – Store leftover country-style pork ribs in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in a preheated 350°F oven for a few minutes, in an air fryer or individual servings can be reheated gently in the microwave. You can also reheat and char on a grill.
• Freezer – You can freeze leftover country ribs for up to 3 months. Thaw in the fridge and reheat just before serving.

Side Dishes to Serve with Ribs

• Creamy Southern Style Cole Slaw or tangy vinegar based Hillbilly Cole Slaw for the no mayo fans at your table.
• Twice Baked Potatoes can be prepped in advance and baked just before serving.
• Crispy Fried Squash will have the family eating their veggies and loving it!
• This gorgeous Seven Layer Salad can be made in advance for easy meal prep.
• Southern style Lima Beans with bacon.
• Crispy Roasted Baby Potatoes are soft on the outside and crispy on the outside.
• Root Beer Baked Beans pairs perfectly with barbecue!
• Crockpot Mac and Cheese can simmer in your slow cooker while the ribs bake in the oven.
• Panzanella Salad from Food Network.

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Country Style Ribs

These tender BBQ Country Style Ribs are slow-cooked to perfection and packed with rich Southern flavor. Smothered in sweet and smoky barbecue sauce, this easy country-style ribs recipe makes a hearty, down-home dinner the whole family will love!

Course Main Course, Pork

Cuisine American, Southern

Keyword country-style-ribs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Stand time 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 12 servings

Calories 259kcal

Ingredients

• 4 lbs boneless country style ribs
• 2-3 Tbsp olive oil
• 1/4 cup packed dark brown sugar
• 2 Tbsp dark chili powder
• 2-3 tsp garlic salt
• 1 1/2 tsp ground cumin
• 1 tsp lemon pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp ground mustard
• 1 cup barbecue sauce, plus additional for serving use your favorite
• chives or green onions for garnishing.

Instructions

• Preheat oven to 350°F. Cover a rimmed pan with heavy duty aluminum foil and spray with cooking spray.
• Lay ribs on a piece of parchment paper. Drizzle with oil.
• In a small bowl, whisk together brown sugar, chili powder, garlic salt, cumin, lemon pepper, garlic powder, onion powder, paprika and ground mustard.
• Rub ribs on all sides with the dry rub. Arrange on prepared pan.
• Cover ribs with foil and transfer pan to the oven. Immediately lower the oven temperature to 325°F.
• Bake for 2 1/2 – 3 hours. Uncover and test for doneness, the pork should easily shred with a fork.
• Increase oven temperature to broil. Brush ribs with barbecue sauce and broil to char carefully turning for even browning.
• Let ribs stand 5 minutes, then serve.

Notes

• Pork – You can use bone-in country style ribs or boneless for this recipe.
• Beef – You can adapt this recipe using beef ribs.
• Dry Rub – You could use a prepared dry rub that you enjoy for a time saver.
• Barbecue Sauce – Use your favorite barbecue sauce. I recommend using a thick, sweet and smoky bbq sauce.
• Brown Sugar – Dark brown sugar has a stronger molasses flavor. You can use light brown sugar, if preferred. I’ve also use Splenda brown sugar substitute with great results.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 16g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 754mg | Potassium: 478mg | Fiber: 1g | Sugar: 13g | Vitamin A: 543IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 3mg

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Chocolate Eclair Cake Recipe

Chocolate Eclair Cake is a timeless no-bake dessert that’s always a hit. This recipe features layers of graham crackers, a luscious vanilla pudding filling, fluffy whipped topping, and a rich chocolate frosting, it delivers all the flavors of a classic chocolate éclair without ever turning on the oven. As the cake chills, the graham crackers soften into tender, cake-like layers, making every bite creamy, chocolatey, and completely irresistible.

Whether you’re planning a summer cookout, holiday gathering, potluck, family reunion, or simply need an easy make-ahead dessert for the weekend, this Chocolate Eclair Cake fits the bill perfectly. Since it’s prepared in advance, it’s the perfect dessert for entertaining, giving you one less thing to do when guests arrive. Best of all, it’s made with simple ingredients and comes together in just minutes, proving that sometimes the easiest desserts become the ones everyone gravitates to.

Key ingredients you’ll need to make this easy recipe for Eclair Cake No Bake: (Scroll down for the full printable recipe card and quantities.)

• Vanilla Pudding – Two boxes instant vanilla pudding mix form the vanilla cream filling.
• Whole Milk – Cold whole milk to whip the pudding.
• Whipped Cream – Whipped heavy whipping cream for a fluffy texture. You can also use Cool Whip.
• Flavorings – Vanilla extract enhances the taste.
• Graham Crackers – Two sleeves of graham crackers (about 18–20 crackers) to divide the layers.
• Chocolate Topping – Semi-sweet chocolate chips, heavy cream plus optional unsalted butter, for extra gloss.

How to Make Chocolate Eclair Cake Recipe

• Make Pudding – Whip pudding mix and cold milk just until thickened.
• Make Heavy Cream – n a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
• Combine – Fold the whipped cream gently into the pudding until smooth and airy. Avoid overmixing.
• Assemble – In a square dish, arrange a single layer of graham crackers to fully cover the bottom, breaking pieces as needed. Spread half of the vanilla pudding mixture evenly over the crackers.
• Layer – Repeat with a second layer of graham crackers, then spread the remaining vanilla pudding on top. Finish with a final layer of graham crackers, pressing gently to level the surface.
• Make the Chocolate Topping in the Microwave – Pour the warm chocolate topping evenly over the top layer, spreading gently to the edges.
• Chill Thoroughly – Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers have softened and the layers are set.
• Serve – Slice and serve chilled.

Kitchen Equipment to Make Eclair Cake

• Large bowl, medium bowl, small bowl.
• Electric mixer. You can use a hand mixer or a stand mixer.
• Measuring cups and measuring spoons.
• 8-inch or 9-inch cake pan or dish.
• Rubber spatula.

Recipe Variations, Tips and Substitutions

• Whipped Cream – You can use one 8 ounce tub of Cool Whip or your favorite brand of whipped topping, in place of homemade whipped cream for the pudding mixture. Fold whipped cream gently to keep the filling light and airy.
• Graham Crackers – You can use classic graham crackers or honey graham crackers for the “pastry” layer.
• Allow Ample Chill Time – Overnight chilling creates the most cake-like texture, giving the graham crackers time to soften making this dessert ideal for making in advance.
• Milk – I highly recommend using whole milk for a richer, more stable filling.
• Chocolate – You can use milk chocolate chips or dark chocolate chips for the topping.
• Slicing and Serving – The chocolate ganache topping will naturally become firm once this easy dessert is chilled. You can use a warm the knife between slices for clean edges.
• Chocolate Cherry Eclair Cake – You may also like my recipe for Chocolate Cherry Eclair Cake.

Storage and Leftovers

• Leftovers – Store leftover eclair cake covered with plastic wrap or aluminum foil, or transfer to an airtight container chilled in the refrigerator for up to 3 days. The texture continues to soften after the first day.
• Freezer – Freeze leftovers for up to 2 months, Thaw in the fridge and enjoy.

More Easy No Bake Desserts to Make

• No-Bake Chocolate Peanut Butter Oatmeal Cookies have one thousand names and every one spells delicious.
• Peanut Butter Mallow Bars are a nostalgic treat I’ve never outgrown.
• No Bake Banana Pudding Pie is impossible to resist.
• Potato Chip Clusters are fun for holidays and special gatherings.
• Chocolate Peanut Butter Lasagna will delight the peanut butter cup fans in your life.
• Butterscotch Rice Krispies Treats are a grown-up rice krispies treat you’ll love.
• No Bake Cherry Cheesecake is a cinch to make.
• Kool-Aid Pie from Southern Living.

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Eclair Cake

This no-bake Chocolate Eclair Cake layers graham crackers, creamy vanilla pudding, whipped topping, and chocolate frosting for an easy dessert.

Course Dessert

Cuisine American, Southern

Keyword chocolate-eclair-cake, eclair-cake-recipes

Prep Time 20 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 9 servings

Calories 393kcal

Ingredients

• Vanilla Pudding Filling:
• 2 3.4 oz boxes instant vanilla pudding mix
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 sleeves graham crackers (about 18–20 crackers)
• Chocolate Topping:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 Tbsp butter (for extra gloss) optional

Instructions

• In a large bowl, use an electric mixer on medium-high speed to combine the pudding mix and cold milk for 2 minutes or just until thickened. Set aside.
• In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
• By hand using a large rubber spatula, fold the whipped cream gently into the pudding until smooth and airy. Stir gently to avoid overmixing.
• In an 8×8-inch or 9×9-inch dish, arrange a single layer of graham crackers to fully cover the bottom, breaking pieces as needed.
• Spread half of the vanilla pudding mixture evenly over the crackers.
• Repeat with a second layer of graham crackers, then spread the remaining vanilla pudding on top.
• Finish with a final layer of graham crackers, pressing gently to level the surface.
• Make the Chocolate Topping: Place chocolate chips and heavy cream in a heat-safe bowl. Microwave in 20–30 second intervals, stirring between, until smooth and fully melted. Stir in butter, if using.
• Pour the warm chocolate topping evenly over the top layer, spreading gently to the edges.
• Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers have softened and the layers are set.
• Slice and serve chilled.

Notes

• Whipped Cream – You can use one 8 ounce tub of Cool Whip or your favorite brand of whipped topping, in place of homemade whipped cream for the pudding mixture. Fold whipped cream gently to keep the filling light and airy.
• Graham Crackers – You can use classic graham crackers or honey graham crackers for the “pastry” layer.
• Allow Ample Chill Time – Overnight chilling creates the most cake-like texture, giving the graham crackers time to soften making this dessert ideal for making in advance.
• Milk – I highly recommend using whole milk for a richer, more stable filling.
• Chocolate – You can use milk chocolate chips or dark chocolate chips for the topping.
• Slicing and Serving – The chocolate ganache topping will naturally become firm once this easy dessert is chilled. You can use a warm the knife between slices for clean edges.
• Chocolate Cherry Eclair Cake – You may also like my recipe for Chocolate Cherry Eclair Cake.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 366mg | Potassium: 275mg | Fiber: 2g | Sugar: 29g | Vitamin A: 764IU | Vitamin C: 0.2mg | Calcium: 139mg | Iron: 1mg

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Easy Creamy Tomato Tortellini Soup Recipe

This Creamy Tomato Cheese Tortellini Soup is a comforting choice any time of year, whether you’re looking for something cozy on a chilly evening or a simple, satisfying meal on a busy weeknight. Quality canned tomatoes are readily available year-round, making them my go-to for this recipe. I especially love using tomatoes seasoned with basil, garlic, and oregano, not only are they convenient, but they also add depth of flavor to the finished soup.

Serve it with a crisp green salad, warm garlic bread, or a basket of buttery breadsticks for an easy meal that’s sure to bring everybody back for seconds.

Key ingredients to make Tomato Tortellini Soup: (Scroll down for the full printable recipe card and quantities.)

• Pasta – Hearty cheese tortellini turn this soup into a meal.
• Onion – Diced onion enhances the flavor. You can use sweet onion for a milder taste or yellow onion.
• Tomatoes – Canned Italian seasoned petite diced tomatoes add texture and flavor.
• Liquid – Tomato juice and tomato sauce thin the base of the soup.
• Heavy Cream – You can use half and half or heavy cream to give this creamy tomato soup its decadent taste.
• Spices – Garlic salt, black pepper, Italian seasoning, granulated garlic,
• Cheese – Grated Parmesan cheese adds a tangy bite to the taste.
• Oil – Olive oil for cooking the onion.
• Sugar – A small amount of granulated sugar balances the acidity of the tomatoes.
• Herbs – Chopped basil adds freshness.

How to Make Creamy Tomato Tortellini Soup Recipe

• Saute Onion – Cook the onion in olive oil over medium-high heat until soft.
• Add Tomatoes and Seasonings – Add tomatoes, tomato sauce, tomato juice, sugar, Italian seasoning and garlic. Simmer uncovered. 
• Add Cheese Tortellini – Add frozen tortellini, mix well. Cook per the cooking time in the recipe until tortellini are cooked through and soup has thickened. 
• Cream and Herbs – Add fresh basil, Parmesan and cream. Mix well. Thin using additional cream or tomato juice at the end of cooking to your taste. 
• Serve immediately with additional grated Parmesan on top. 

Kitchen Equipment to Make Tomato Tortellini Soup

• Large Dutch oven or soup pot. You can make this on the stovetop then pour into your slow cooker to keep warm on busy days.
• Measuring cups and measuring spoons.
• Sharp knife and cutting board.
• Cheese grater.
• Soup ladle and bowls for serving.

Best Tortellini for Creamy Tomato Tortellini Soup

• Tortellini – For this recipe you can use fresh, frozen or packaged dry tortellini.
• Frozen Pasta – Frozen tortellini can be tossed into the tomato soup straight from the freezer without issue. They will take a bit longer to cook than refrigerated tortellini. When simmered in this soup, frozen tortellini will be done in 5-7 minutes.
• Refrigerated Cheese Tortellini – Refrigerated cheese tortellini will take  3-5 minutes to cook.
• Dry Tortellini – Dry tortellini will take the longest and will need to cook for around 10-12 minutes.
• Canned Tomatoes – I recommend using petite diced tomatoes in this tortellini soup and I don’t feel the need to puree them further.

Recipe Variations, Tips and Substitutions

• How to Adjust the Texture –  If small chunks of tomatoes aren’t your thing and you want the base of the tomato soup to be completely smooth consider using an immersion blender to puree the tomatoes prior to adding the tortellini to the pot.  Blend in short bursts until your desired texture is reached, then add the pasta per the recipe insturctions.
• Adjust Thickness – Tortellini is pasta so it also serves to thicken the soup. You can add extra half and half or tomato juice on hand to thin to your taste at the end of cooking.
• Using Fresh Tomatoes for Soup – During warm weather, this recipe can easily be adapted using tomato sauce made from fresh tomatoes. It’s especially nice when you’re looking for ways to use fresh tomatoes that tend to come in with a vengeance. Should you choose to go that route, keep in mind you’ll also need to adjust the amount of seasonings to compensate for the ones included in the canned tomatoes.
• Spinach – You can add a handful, or two, of baby spinach leaves at the end of cooking. Stir until wilted. 
• Fresh Herbs – You can use fresh rosemary, fresh parsley or thyme.
• Protein – You could cook Italian sausage with the onion for an even even more hearty version of this soup.
• Cream Cheese – No heavy cream? Add a dollop of cream cheese to the pot to add creaminess. Stir on low heat until completely melted.

Storage and Leftovers

• Leftovers – Store cooked Creamy Tomato Cheese Tortellini Soup in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in the microwave or on the stove in a saucepan over medium heat. The flavors marry and seem to be even better the next day!
• Freezer – You can freeze leftover tomato soup for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Soup Recipes to Make

Soup for lunch or supper is a terrific way to clean out the refrigerator vegetable bin or use up bits and pieces of ingredients stretching them into a full meal. More soup recipes you may also like to make:

• Classic French Onion Soup will have you feeling like you’re dining at a bistro.
• My recipe for tummy filling Hamburger Soup will fill up the family without breaking the bank.
• Fully Loaded Smashed Potato Soup is easy enough for a weekday but great for game days too.
• Easy Creamy Chicken and Rice Soup utilizes a rotisserie chicken to expedite preparation.
• Instant Pot Vegetable Beef Soup comes together in a snap.
• If you’re short on time make this Lasagna Soup on the stovetop for Italian night.
• One Pot Italian Chicken Tortellini from Diethood is another option using tortellini for quick and easy meals.

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Helpful Kitchen Items:

• Dutch Oven
• Kitchen Utensils
• Knives and Chopping Board
• Soup Bowls

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Creamy Tomato Tortellini Soup

This Creamy Tomato Cheese Tortellini Soup is a hearty and comforting meal that comes together in no time flat. Tender cheese tortellini simmer in a rich, creamy tomato broth for an easy weeknight dinner the whole family will love.

Course Main Course, Soup

Cuisine American, Italian Inspired, Southern

Keyword creamy-tomato-tortellini-soup, tomato-tortellini-soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 317kcal

Author Melissa Sperka

Ingredients

• 4 Tbsp finely diced sweet onion
• 1 Tbsp olive oil
• 1 tsp garlic salt
• 1/2 tsp freshly grated black pepper
• 4 cups tomato juice plus additional for thinning, if needed
• 2 14.5 oz cans petite diced basil, garlic oregano tomatoes
• 2 15 oz cans tomato sauce
• 1 Tbsp sugar
• 1 tsp dry Italian seasoning
• 1/2 tsp granulated garlic
• 1 19 oz package frozen cheese tortellini
• 3 Tbsp chopped fresh basil
• 2 Tbsp grated Parmesan cheese plus additional for serving
• 1/2 cup heavy cream or half and half

Instructions

• In a large soup pot or dutch oven, cook the onion in olive oil over medium-high heat for 2 minutes. Add salt and pepper. Mix well.
• Add tomatoes, tomato sauce, tomato juice, sugar, Italian seasoning and garlic. Stir to combine. Bring to a boil then immediately lower the heat and simmer on low uncovered for 15 minutes. 
• To the pot add frozen tortellini, mix well. Continue to cook over medium-high heat for 5-7 minutes until tortellini are cooked through and soup has thickened. (Adjust cooking time when using refrigerated pasta which cooks quickly about 3-5 minutes or dry tortellini which cooks in 10-12 minutes. 
• Add fresh basil, Parmesan and cream. Mix well. Thin using additional cream or tomato juice at the end of cooking to your taste. 
• Serve immediately garnished with basil and additional grated Parmesan.

Notes

• How to Adjust the Texture –  If small chunks of tomatoes aren’t your thing and you want the base of the tomato soup to be completely smooth consider using an immersion blender to puree the tomatoes prior to adding the tortellini to the pot.  Blend in short bursts until your desired texture is reached, then add the pasta per the instructions in the recipe.
• Adjust Thickness – Tortellini is pasta so it also serves to thicken the soup. You can add extra half and half or tomato juice on hand to thin to your taste at the end of cooking.
• Using Fresh Tomatoes for Soup – During warm weather, this recipe can easily be adapted using tomato sauce made from fresh tomatoes. It’s especially nice when you’re looking for ways to use fresh tomatoes that tend to come in with a vengeance. Should you choose to go that route, keep in mind you’ll also need to adjust the amount of seasonings to compensate for the ones included in the canned tomatoes.
• Spinach – You can add a handful, or two, of baby spinach leaves at the end of cooking. Stir until wilted. 
• Fresh Herbs – You can use fresh rosemary, fresh parsley or thyme.
• Protein – You could cook Italian sausage with the onion for an even even more hearty version of this soup.
• Cream Cheese – No heavy cream? Add a dollop of cream cheese to the pot to add creaminess. Stir on low heat until completely melted.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 52g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 1604mg | Potassium: 388mg | Fiber: 5g | Sugar: 13g | Vitamin A: 817IU | Vitamin C: 31mg | Calcium: 106mg | Iron: 2mg

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Easy Boat Dip Recipe

If you’ve seen the viral tiktok Boat Dip recipe making the rounds, you already know why everyone loves it! I had to put my own Southern spin on this summer favorite. Mine starts with chive and onion cream cheese for an extra layer of savory, herby flavor, plus fire-roasted Rotel tomatoes that bring just the right amount of smoky heat.

This Rotel ranch dip is creamy, zesty, and downright scoop-worthy, perfect for packing in a cooler and taking along for the kids snacks for boat day at the lake, bringing to a backyard cookout, serving on game day with tortilla chips, pool days, or setting out for a casual girls’ night. Wherever there’s good company and hungry folks, this Boat Dip belongs on the table!

Checkout this quick list of key ingredients you’ll need to make this simple Boat Dip: (Scroll down for the full printable recipe card and quantities.)

• Sour Cream – Sour cream gives this dip its creamy texture.
• Rotel Tomatoes – I use fire roasted Rotel tomatoes in this recipe for a mild smoky heat.
• Cream Cheese – Chive and onion cream cheese adds flavor and stabilizes the sour cream.
• Ranch Seasoning – Ranch seasoning amps up the flavor.
• Taco Seasoning – Taco seasoning gives this dip its classic Mexican dip flavor profile.
• Cheese – Shredded colby jack cheese for a cheesy taste. or sharp cheddar cheese
• Onion – Green onions add texture.
• Serving – Tortilla chips, potato chips, pita chips or crackers for serving.

How to Make Boat Dip Recipe

• Whip Sour Cream and Cream Cheese – Use an electric mixer to combine sour cream, cream cheese, ranch seasoning and taco seasoning.
• Mix-Ins – By hand stir in Rotel tomatoes, cheese and green onions until evenly distributed.
• Chill – Transfer bost dip mixture to an airtight container and chill until serving with tortilla chips, potato chips or crackers for dipping.

Kitchen Equipment to Make Boat Dip

• Electric mixer. A hand mixer to whip the sour cream and cream cheese.
• Large bowl.
• Measuring cups and measuring spoons.
• Cheese grater.
• Sharp knife and cutting board.

Recipe Variations, Tips and Substitutions

• Cream Cheese – You can use a block of plain cream cheese in place of chive and onion cream cheese.
• Sour Cream – I’ve made this rotel ranch taco dip using full-fat sour cream and light sour cream with excellent results. 
• Taco Seasoning – Use your favorite brand of store bought taco seasoning like Ortega, Taco Bell or Old El Paso. If you’d like to make your own, see my recipe for Homemade Taco Seasoning here.
• Cheese –  You can swap out the colby jack cheese using sharp cheddar cheese, monterey jack cheese or spicy pepper jack cheese.
• Spices – You can add a few dashes of hot sauce to the dip mixture for an even spicier taste.
• Chiles – You can add extra green chiles or pickled jalapeno peppers to the dip.
• Rotel Tomatoes – Boat dip is traditionally made using classic Rotel tomatoes. I prefer fire roasted tomatoes but you could also use mild, medium or hot, according to your personal taste.

Storage and Leftovers

• Leftovers – Store leftover Boat Dip in an airtight container chilled in the refrigerator for up to 3-4 days.
• Freezer – I don’t recommend freezing this leftover dip. The sour cream can separate when thawed even if you thaw it in the fridge.

More Easy Dip Recipes to Make

• Fresh Cucumber Dill Dip is good and good for you!
• Creamy Bean Dip with tortilla chips or fritos is a guaranteed hit.
• Homemade French Onion Dip elevates this party staple.
• Buffalo Chicken Dip features all of the same flavors we love about classic buffalo wings.
• Easy Baked Mexican Fiesta Dip will get the party started.
• Easy Million Dollar Dip is a potluck rock star.
• Slow Cooker Queso Blanco Dip is perfect for game day.
• Gooey Three Cheesesteak Dip will thrill the carnivores in your life.
• Hummus Recipe from Food Network.

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Boat Dip Recipe

This creamy, flavorful Boat Dip puts a delicious Southern spin on the viral summer favorite. Chive and onion cream cheese adds extra savory flavor, while fire-roasted Rotel brings a smoky kick. It comes together in minutes and is perfect for serving with tortilla chips at the lake, summer gatherings, cookouts, game day, or any casual gathering year-round.

Course Appetizer

Cuisine American, Southern

Keyword boat-dip-recipe, easy-boat-dip

Prep Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 servings

Calories 166kcal

Ingredients

• 1 16 oz container sour cream
• 1 8 oz chive and onion cream cheese softened
• 1 1 oz packet ranch seasoning
• 2 Tbsp taco seasoning
• 2 cups shredded colby jack cheese or sharp cheddar cheese
• 1 10 oz can Rotel tomatoes
• 4 large green onions thinly sliced
• tortilla chips, potato chip or crackers for serving

Instructions

• In a large bowl use an electric mixer on medium-high speed to whip together the sour cream, cream cheese, ranch seasoning and taco seasoning until fluffy and combined.
• By hand stir in shredded cheese, tomatoes and green onions, reserving a small amount of green onions for garnishing.
• Cover bowl with plastic wrap or transfer dip mixture to an airtight container and chill in the fridge for at least 4 hours.
• Serve garnished with reserved green onions alongside tortilla chips, potato chips, veggies, fritos scoops, pita chips or crackers for dipping.

Notes

• Cream Cheese – You can use a block of plain cream cheese in place of chive and onion cream cheese.
• Sour Cream – I’ve made this rotel ranch taco dip using full-fat sour cream and light sour cream with excellent results. 
• Taco Seasoning – Use your favorite brand of store bought taco seasoning like Ortega, Taco Bell or Old El Paso. If you’d like to make your own, see my recipe for Homemade Taco Seasoning here.
• Cheese –  You can swap out the colby jack cheese using sharp cheddar cheese, monterey jack cheese or spicy pepper jack cheese.
• Spices – You can add a few dashes of hot sauce to the dip mixture for an even spicier taste.
• Chiles – You can add extra green chiles or chopped pickled jalapeno peppers to the dip mixture.
• Rotel Tomatoes – Boat dip is traditionally made using classic Rotel tomatoes. I prefer fire roasted rotel tomatoes, but you can use either one. Choose mild, medium or hot, according to your personal taste.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 186mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 0.3mg

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