Christmas Snapatizers

Creamy Caramelized Onion & Bacon Party Dip

Serves: ~6–8

Total time: ~1 hr 15 min (mostly hands-off) 

🛒 Ingredients

• 6 slices of bacon

• 3 large onions — thinly sliced

• 8 oz (about 225 g) cream cheese at room temperature

• ½ cup mayonnaise

• 1½ cups shredded Monterey Jack cheese (or similar melting cheese)

• 2 scallions, finely chopped

• 1 teaspoon Worcestershire sauce

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• Chopped fresh parsley for garnish

• To serve: toasted baguette slices or fresh veggies 

👩‍🍳 Instructions

1. Crisp the bacon:

   In a large skillet over medium heat, cook the bacon until it’s nice and crisp. Transfer it to paper towels to drain, then roughly crumble it once cool. Leave the bacon fat in the pan for flavor. 

2. Caramelize the onions:

   Add the sliced onions to the skillet with the bacon fat. Turn the heat down to medium-low and let them cook slowly, stirring occasionally, until they become deep golden brown and soft — about 35–40 minutes. If they start sticking or browning too fast, add a splash of water to help them along. 

3. Mix the creamy base:

   In a bowl, stir together the softened cream cheese, mayonnaise, chopped scallions, Worcestershire sauce, salt, and pepper until smooth. Fold in half of the shredded cheese. 

4. Combine everything:

   Add the caramelized onions and crumbled bacon to the creamy mixture and stir gently to combine. 

5. Bake to bubbly perfection:

   Spread the dip into a shallow, oven-safe dish. Sprinkle the remaining cheese on top. Bake in a 425°F (220°C)oven until the dip is hot, bubbly, and lightly browned on top — about 15 minutes. 

6. Finish & serve:

   Scatter chopped parsley over the top, then serve warm alongside toasted bread, crackers, or cut veggies.
   
   
   

   Cheesy Ham & Ranch Crescent Pinwheels

   Makes: about 20–24 pinwheels

   Prep time: 15 minutes

   Bake time: 12–15 minutes

   🛒 Ingredients

   • 2 cans refrigerated crescent roll dough

   • ⅓–½ cup prepared ranch dressing (use more if you like it extra creamy)

   • ¾ lb thinly sliced deli ham

   • 1½ cups shredded Swiss cheese (or Swiss-cheddar blend)

   • Freshly ground black pepper, to taste

   • Optional: chopped parsley or chives for garnish

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   👩‍🍳 Instructions

   1. Get ready to bake

      Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

   2. Prepare the dough

      Unroll the crescent dough and separate it into rectangles. Press the perforations together firmly to seal, creating two large flat sheets.

   3. Spread the ranch

      Using the back of a spoon, spread a thin, even layer of ranch dressing over each sheet of dough, leaving a small edge uncovered to help with rolling.

   4. Add the fillings

      Layer the ham evenly over the ranch, then sprinkle the shredded cheese on top. Finish with a light crack of black pepper.

   5. Roll and slice

      Starting from the long edge, gently roll the dough into a tight log. Using a sharp knife, cut into slices about ¾ inch thick.

   6. Bake until golden

      Arrange the pinwheels cut-side down on the baking sheet, spacing them slightly apart. Bake for 12–15 minutes, or until puffed and lightly golden with melted cheese.

   7. Cool slightly & serve

      Let them rest for a few minutes before serving. Garnish if desired and enjoy while warm and melty.

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   🍐 Pear & Boursin Flatbread with Honey Drizzle

   Serves: 4–6 as an appetizer

   Total time: ~20 minutes

   🛒 Ingredients

   • 1 prepared flatbread crust (naan, lavash, or store-bought flatbread all work)

   • 5–6 oz Boursin cheese (Garlic & Fine Herbs is chef’s-kiss here)

   • 1 ripe pear, thinly sliced

   • ¼ cup bacon bits

   • 2–3 tablespoons honey

   • Fresh thyme leaves (or rosemary), optional

   • Freshly ground black pepper

   • Olive oil, for brushing

   • Optional finish: balsamic glaze

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   👩‍🍳 Instructions

   1. Heat things up

      Preheat your oven to 425°F (220°C). Place the flatbread on a baking sheet or pizza stone.

   2. Build the base

      Lightly brush the flatbread with olive oil. Spoon the Boursin over the surface and gently spread it out — it doesn’t have to be perfect; rustic is the vibe.

   3. Layer the toppings

      Arrange the pear slices evenly over the cheese. Sprinkle with bacon and a pinch of fresh thyme. Add a few cracks of black pepper to balance the sweetness.

   4. Bake until golden

      Bake for 10–12 minutes, or until the edges are crisp, the pears are tender, and the cheese is warm and lightly golden.

   5. Finish strong

      Drizzle honey over the hot flatbread. Add a light swirl of balsamic glaze if using, then slice and serve immediately.

• ← Cranberry & Balsamic Glazed Chicken w/ Parmesan Smashed Potatoes