This jalapeño popper dip is as fire as @taylorswift putting @killatrav on the map!!! Because let’s be honest —no one knew who he was until she threw him a bone! I’m all about Miss Americana & the Heartbreak Prince because I’ll be 87 you’ll be 89. And since Taylor Swift watching @nfl @chiefs Watch Parties are going to be a thing now you’ve got to make my Popper Dip!!! So much easier than making stuffed jalapeño poppers because it’s a dump and stir situation in the slow cooker. Let me know if you try it!

Jalapeño🌶️ Popper Dip

By @brandimilloy

• Ingredients

• 2 (8oz packages) blocks of Philadelphia cream cheese

• 8 slices cooked bacon, crumbled (plus more for garnish)

• 3/4 cup mayonnaise

• 2 jalapeños, seeded & chopped (plus 1 more for garnish)

• 1 (4oz can) jalapeños, drained

• 1 (4oz can) diced chilis, drained

• 1/2 cup pepper jack cheese, shredded

• 1/2 cup mozzarella cheese, shredded

• 1/2 cup parmesan cheese

Directions

Add cream cheese, bacon, mayo, jalapeños, chilis, pepper Jack and mozzarella into a slower cooker and mix. Set to medium. Right before serving give it a good mix and sprinkle parmesan cheese on top and garnish with sliced jalapeños and bacon. Serve with crackers, chips, French bread and especially cold cucumbers, celery & carrots.

.

Whipped Feta & Grilled Grapes

by Brandi Milloy

Ingredients

• 1 bushel green or purple grapes

• 7-10 figs, sliced in half

• EVOO

• 1-2 tbsp. balsamic vinegar

• 1 large block feta cheese

• 4 oz. cream cheese

• 1tbsp. honey plus more to taste

• Black pepper

• Zest from 1 lemon

• Serve with toasted pita or bread

Directions

1. Preheat oven to 400F. Place grapes and figs on baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle with red pepper flakes, oregano and thyme. Roast at 400F for 15 minutes.

2. To make the whipped feta: add feta to the food processor and mix. Add cream cheese, honey, black pepper, lemon zest and mix until smooth.

3. Serve dish with whipped feta spread in a shallow bowl, top with roasting grapes and figs. Serve with toasted pita or bread and enjoy!

I love traditional tuna salad but you will be blown away by the way this tastes using zero tuna. It's some type of sorcery! It's one of those recipes I wish you could taste before knowing what's in it because it's so good but not what you think! I like serving this as a dip with tortilla chips but it's delicious on its own or served between two soft slices of bread. Watch my video below and then scroll down for the recipe! And then don’t forget to find me on Facebook, Instagram, Twitter and Tik Tok @BrandiMilloy

No Tuna Tuna Dip

by Brandi Milloy

Ingredients

• 1- 15oz. can chickpeas, drained rinsed with skins removed

• 2 celery stalks, chopped

• 1/4 cup pickles, chopped

• 1 -2 tbsp. capers with liquid drained

• 2 tbsp. olives, chopped

• Zest and juice from 1/2 lemon

• 2 tbsp. mayo (I prefer Kewpie)

• 1 tsp. mustard of your choice

• 1/4 tsp sea salt and freshly cracked black pepper to taste

Directions

1. In a large bowl, add the chickpeas and mash them up until they are quartered but not mushy. Add celery, pickles, capers, olives, zest and lemon juice, mayo and mustard and mix. Add sea salt and black pepper and taste. Keep in air tight container in the fridge and enjoy up to 3 days.

Thank you to the U.S. Highbush Blueberry Council for sponsoring this post

Blueberry Bacon Bites Recipe

by Brandi Milloy

Ingredients

• 8 oz. bacon or 8 slices bacon

• 1/2 cup packed brown sugar

• 1/4 tsp. cracked black pepper

• 2 cups blueberries

• 1 tbsp. maple syrup

• 1 roll refrigerated crescent dough

Directions

1. Preheat oven to 350F. Into a bowl add your bacon, brown sugar and black pepper and mix to coat. Place bacon on baking sheet and bake in oven for 18 minutes, rotating halfway through. Remove from oven and cool.

2. Meanwhile make your blueberry spread by adding blueberries and maple syrup into a pot. Place on medium high heat and bring to a boil. Cook for about 3 minutes and then remove from heat and let it cool.

3. To assemble, lay out crescent dough on a baking sheet keeping the dough in one large rectangle shape. Brush about 4 tbsp. of the blueberry spread onto dough. Top with bacon and bake at 350F for about 15 minutes. Chop into pieces and serve warm or room temperature.

You can elevate even the lamest store bought dip by simply making your own chips. I love homemade pita chips. They are so easy to make and brownie points if you serve them warm-they make everything even better. Pita holds up pretty nicely in the freezer so you might as well keep a bag of pita bread on hand just so you can always make these chips. Baked with a little EVOO and garlic salt, they are so easy to make and versatile enough for any flavoring, really! Enjoy!

Homemade Pita Chips

by Brandi Milloy

Ingredients

• 1 bag of 16 oz. pita bread

• Olive oil

• Garlic salt

Directions

1. Preheat oven to 375F

2. Using a pizza cutter, slice pita into chips by cutting each pita into half and then in thirds.

3. Place on baking sheet and brush with olive oil. Sprinkle with garlic salt.

4. Bake for about 8-10 minutes or until warm and slightly crispy.

Thank you to the U.S Highbush Blueberry Council for sponsoring this post

Blueberry Goat Cheese Dip

by Brandi Milloy

• 1.5 cups blueberries (frozen or fresh)

• 2 tsp. balsamic glaze

• Freshly cracked black pepper, about 1/2 teaspoon

• 4 oz. goat cheese

• 4 oz. cream cheese

• 1/2 cup shredded parmesan cheese

• 1 tsp. chopped rosemary

• 1 tsp. chopped thyme

• 1 tsp. chopped sage

Directions

1. Preheat oven to 375F.

2. Rinse and dry your blueberries. If you’re using frozen blueberries, thaw and rinse them first before using. Pour blueberries into a bowl and toss in glaze and pepper to coat. Set aside.

3. Into a bowl, add all of the cheeses and herbs and mix well to combine. Spread evenly into baking dish. Pour blueberries on top and bake for about 15 minutes or until hot and bubbly.

4. Serve with homemade pita chips (recipe below).

Homemade Pita Chips

by Brandi Milloy

Ingredients

• 1 bag of 16 oz. pita bread

• Olive oil

• Garlic salt

Directions

1. Preheat oven to 375F

2. Using a pizza cutter, slice pita into chips by cutting each pita into half and then in thirds.

3. Place on baking sheet and brush with olive oil. Sprinkle with garlic salt.

4. Bake for about 8-10 minutes or until warm and slightly crispy.

Thank you to the U.S. Highbush Blueberry Council for sponsoring this post

These are one of my favorite entertaining appetizers for summer!  These sticky wings with asian blueberry sauce are spicy, sweet and tantalizing!  Head to my IGTV channel to learn how to make them and then scroll down for the full recipe!

Sticky Wings with Asian Blueberry Sauce

by Brandi Milloy

Serves 6

Ingredients

• 1 tbsp. chili garlic sauce

• 1/3 cup Sesame oil

• 1/2 cup brown sugar

• 1/2 cup rice wine vinegar

• 1 cup soy sauce

• 1 lime zested and juiced

• 1 cup fresh blueberries

• 24 chicken wings, uncooked

Directions

1. Into a bowl add everything but the chicken and mix. Slightly break up the blueberries with a whisk and then pour half of the mixture into a plastic zippered bag. Add the chicken to the bag and marinate 4 hours or overnight. Meanwhile, pour the remaining sauce into a pot and cook on medium heat for 5 minutes or until sauce thickens.

2. Preheat oven to 350F. Place wings on a baking sheet in the oven for about 45 minutes turning them half way through. When ready to serve, finish wings on a hot grill for about 3-4 minutes on each side to get that smoky flavor and add some grill marks!

3. Serve with sauce and enjoy!

This is one of those dishes where no one knows what to expect and then they give it a try and they are totally coming back for more. I made this recipe on my show, Let’s Eat! on Food Network and my co-hosts were totally surprised too. Maybe you’ve seen raspberry jam paired with brie but strawberries? They aren’t even the star of the show, really. I think the fresh thyme is really what pulls this dish together and grabs you. But who am I to tell you who the star is. Make it for yourself and then let me know what you think. I’d love it if you even posted your photo on instagram and tagged me @BrandiMilloy with the hashtag #BrandisBites

xo,

B

Grilled Strawberries & Brie

by Brandi Milloy

Ingredients

• One 8.8-ounce wheel Brie

• 2 tablespoons peanut oil

• 8 ounces strawberries, hulled and sliced in half lengthwise

• 1/4 cup packed light brown sugar

• 3 sprigs fresh thyme

• Pinch fleur de sel

• Pinch red pepper flakes

• Crackers, for serving

  Directions

1. Preheat a grill or grill pan to medium-high heat. Brush the Brie with some of the oil. Grill until softened and grill marks appear, 3 to 4 minutes per side. Carefully transfer to a serving platter or board.

2. Toss the strawberries in the brown sugar in a bowl until coated. Brush the grill with the remaining oil and add the strawberries cut-side down. Grill until the sugar is caramelized and the strawberries are tender, 1 to 2 minutes per side.

3. Arrange the strawberries around and on top of the Brie. Garnish with the thyme and sprinkle with the fleur de sel and red pepper flakes. Serve warm with crackers.

Optional: Try a drizzle of balsamic glaze for a decadent touch.

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

This is one of my go to appetizers anytime of the year but especially around the holidays. Who doesn’t love gooey cheese and warm bread? Topped with blueberries bursting with flavor and seasoned with thyme, rosemary and a little red pepper flakes, it’s the perfect balance of fruit to cheese to bread.

I’m telling you right now you should pick up double ingredients and make two of them. They go quick. And if you’re like me you probably have most of the ingredients on hand. I keep blueberries by the boxful around here and always have a can or two of refrigerated biscuit dough.

I usually have a bundle of fresh herbs in the fridge (it goes a long way!) or I’ll sometimes forage them around my hood. Ha! This is actually my third attempt at an herb garden but technically it’s not my fault they all died because I was over watering them cause I didn’t know Mr. A was also watering them and then this one time my basil just fried in the sun. It was sad. I don’t know what happened but that’s neither here nor there. And……. I should stop right now because you’re probably not even reading this anymore which is totally fine. Make this right now. You won’t regret it! And if it changes your life like I know it will, send me a shoutout on the gram! I love when you remake my recipes. Means the world. Hope you enjoy! Oh yeah and one more thing. Scroll down for the recipe and pics of Milly helping me with the final touches! She’s the yummiest!

Baked Brie & Blueberry Wreath

by Brandi Milloy

• 1 (8-ounce) round Brie or Camembert cheese

• 1 (16.3-ounce) tube of biscuit dough like Pillsbury Grands!

• 3/4 cup frozen blueberries or 1 (6-ounce) basket of blueberries

• 1/4 teaspoon red chili flakes

• 1/4 teaspoon rosemary, minced

• 1/4 teaspoon thyme leaves

• 1/2 teaspoon flaked sea salt like Fleur de Sel

Directions

1. Preheat oven to 350°F and cover preferably a pizza stone (because it cooks evenly and provides a crispy bottom) or a baking sheet with parchment paper.

2. Remove top of cheese round by carefully slicing the top of the rind off. Place cheese round in center of baking sheet with cut side up. Open biscuits and cut into quarters. Roll each piece of dough into a ball and place around cheese round until you have two rows of dough balls around the cheese. Bake for 25-30 minutes or until bread is cook through and golden brown. .

3. Meanwhile, into a saucepan, add blueberries, red chili flakes, rosemary and thyme. Cook on medium low for 2-3 minutes or until blueberries start to darken and burst. Remove from heat and pour blueberry mixture on top of cheese. Garnish with fluer de sel and herbs as desired!

You don't even know how proud I am of this recipe. I consider myself the queen of dips, the master of appetizers and love greeting my guests with a snack as soon as they arrive. So when we invited our friends over who are vegan, I was met with a bit of a challenge.  I couldn't make my go to buffalo chicken dip or my massive cheese & meat boards. So....instead of serving veggie sticks I decided to attempt my own homemade vegan queso. I've had cashew cheeses before and always liked the flavor and texture so I decided to start there.

This "queso" has everything its traditional counterpart has including heat, gooey goodness and flavor. I served it with all the fixins for nachos:  homemade salsa (recipe to come!), homemade guacamole (I'll write that one up too!), roasted corn, black beans and jalapeños. For my meat substitute I chopped sweet potato and mushroom and sauteed it in homemade taco seasoning until soft. The entire meal was delish!

If you want more cheesy flavor & color (none of my photos are ever photoshopped cause I don't know how (insert laughing emoji) just add a bit more nutritional yeast.

I hope you enjoy this as much as we did and I dare you to make it for your next party and we can keep the vegan part our little secret and watch as it gets devoured in minutes! Don't forget to post your photos on IG and tag me @BrandiMilloy and let me know if you're going to try this in the comments below OR if you have a recipe you'd like to see me make! xo

Vegan Queso 

by Brandi Milloy

• 1 heaping cup of raw unsalted cashews
• 1/2 cup nutritional yeast (I found mine at Trader Joe's-this adds cheesy flavor & color)
• 2 tbsp. tomato paste
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp seasoning salt
• 1/2 tbsp. hot sauce like El Pato (you could also seedless jalapeño as desired for heat)
• 3/4 cup-1 1/2 cups of filtered water (start with 3/4 cup and add as needed for desired consistency)

Directions

1. Soak cashews in cold water overnight or in hot water for a few hours before making recipe. Drain before using.
2. Into a high powered blender (like a Vitamix), add soaked & drained cashews, tomato paste, cumin, garlic powder, seasoning salt, hot sauce and 3/4 cup water. Blend until smooth scraping down the sides as needed.  Add water in 1/2 cup increments until desired consistency. Add salt and other seasoning as needed.  I served my queso with salty sweet potato chips so I didn't need to add more salt.