Tag: dips

Yummiest Pretzel Dip

Fun Gift

A few years ago, my mom brought us this magical cheese dip with a bag of Bugles. My first thought was, “Bugles? I don’t think I’ve ever eaten Bugles in my life!” But that dip turned out to be the real surprise – so good! I got the recipe from my mom and was really surprised to see how super simple it is; basically just jarred cheese, cream cheese, and a few additional touches.

Since being introduced to Bugle Dip, our family has switched to pretzels as the dipping medium of choice, and altered the original recipe some. We love to dip pretzels, Fritos, crackers!

Pretzel Dip

Simple cheesy dip for pretzels, celery, or anything you'd like. Easily adaptable to suit your taste. Addictive!
Prep Time 10 minutes
Course Snack
Cuisine American
Servings 16 servings
Calories 79 kcal


  • 8 oz cream cheese
  • 1 jar Kraft Old English Cheese Spread
  • 1 Tbsp mayonnaise
  • 1 dash Worcestershire sauce
  • 2 Tbsp green onions, chopped fine or to taste


  • In a medium bowl or food processor, bring cream cheese to room temperature.
  • Add remining ingredients and blend/process together until smooth.
  • Adjust mayonnaise to dipping consistency and Worcestershire and onions to taste.
  • Chill at least one hour before serving.


  • The original recipe calls for two blocks of cream cheese, but we prefer the Old English flavor to be a bit more obvious.
  • Find Kraft Old English Cheese Spread near the shelf-stable cheese products. During the holidays it can be especially difficult to find so we always stock up earlier in the year.
  • If you don’t have fresh onions on hand, a little onion powder substitute works great. Also awesome with no onions at all!
  • Great with pretzels, Fritos, Bugles, celery, crackers, or just about anything dippable!
Keyword cheese, dip, pretzels

Whatever you choose to dip in Pretzel/Bugle Dip, I hope you enjoy it! Please let me know if you try it and how your family likes it.

Happy Thanksgiving, friends!

Delicious Fresh Homemade Salsa

This Salsa Rojo has been a staple in our family for more than thirty years and has been my most requested recipe by far. Surprisingly simple, yet super tasty and versatile for those who want to add their own “secret ingredient” (read: jalapeno for a little heat, or green onion for a fresh spring flavor). I pretty much just keep a batch of this in the fridge at all times so we can use it on scrambled eggs in the morning, chicken nachos for lunch, and fish tacos for dinner. And it’s so much better than those usually too-sweet bottle sauces you get at the grocery. Give it a try!

Cori’s Simple Salsa Rojo

1 (14.5 oz.) can petite diced tomatoes
1 (4 oz.) can diced green chiles (Hatch is best)
1 lime
1 bunch cilantro
1 tsp. salt, or to taste

Add tomatoes and green chiles to bowl of a food processor or blender. Add juice of one lime up to approximately 1 tablespoon. Rinse leaves of cilantro and roughly chop top half of bunch; add to bowl. Add 1 tsp. salt. Pulse salsa 3 – 5 times to chop cilantro and incorporate ingredients together. Taste salsa and adjust ingredients as desired.