HOLIDAY APPETIZERS|Bacon Spinach Dip, Glazed Pigs in a Blanket, & Fried Ravioli!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat but still provides a smoky flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a similar tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Fry the entire package of bacon until crispy.

In a mixing bowl, combine sharp cheddar cheese, mozzarella cheese, cream cheese, sour cream, Worcestershire sauce, mayonnaise, chopped spinach, sea salt, and black pepper.

Mix all ingredients together until well combined.

Transfer the mixture to a baking dish and bake in the oven (temperature not specified) until bubbly.

Prepare the pigs in a blanket by cutting each crescent roll triangle into three sections.

Roll each little smokie in the crescent roll sections and place them in a greased 9x13 baking dish.

For the glaze, melt about a stick of butter in a saucepan.

Add about 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of poppy seeds to the melted butter and mix well.

Pour the glaze over the rolled pigs in a blanket before baking.

Bake the pigs in a blanket until golden brown (time not specified).

Prepare the fried ravioli by dipping each ravioli in the egg wash (2 eggs beaten with 1 cup of milk).

Coat the ravioli in Italian style bread crumbs mixed with garlic powder and onion powder.

Place the breaded ravioli on a parchment-lined cookie sheet and flash freeze for 30 minutes.

Fry the ravioli until golden brown (cooking method not specified).

Drain the fried ravioli on paper towels and sprinkle with sea salt, parmesan cheese, and parsley.

Serve the fried ravioli with a side of marinara sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens