So, I have plans to go to a party this weekend. Since I have issues showing up empty handed, I’ve been thinking about what I can bring. Also, with Labor Day coming up, I know you all have potlucks and BBQs on the horizon too.

I like to try out new recipes for parties, so I’ve been searching for something to try for this party. Mac and cheese and pasta salad are great, but I’m always hunting for something a little bit different to take.

I’ve narrowed it down to two recipes. Both of these look pretty fantastic and fairly easy to make, not gonna lie. So, I’ll most likely end up making both.
Jalapeño Popper Bread:

Ingredients

• 1 (11 oz.) package Pillsbury™ refrigerated French bread
• 1 (8 oz.) block cream cheese, softened
• 1 teaspoon onion salt
• 2 cups sharp cheddar, shredded
• 2 jalapeño peppers, finely sliced

Directions:

Bake Pillsbury™ French bread according to package directions. Cool and slice in half lengthwise.

In a large bowl or stand mixer, beat together cream cheese, onion salt, and half of the cheddar cheese. Spread this mixture on top of the cut-side of both French bread slices. Sprinkle with remaining cheese, top with sliced jalapeños.

Bake in an oven preheated to 400°F for 16-21 minutes, or until the cheese bubbles and begins to turn a light golden brown. Allow to cool slightly before slicing into 2 to 3-inch pieces and serving.

According to tablespoon.com (where I find a good portion of my go-to recipes) these are “Creamy like a jalapeño popper but just about as easy to make as pop-and-bake bread.” Hopefully that holds true!

Option two:

Spicy Bacon Artichoke Dip Crostini Cups

Ingredients:

• 24 slices (3/4-inch thick) baguette
• 2 tablespoons butter, melted
• 1 clove garlic, very finely chopped
• 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped and squeezed dry
• 1 package (8 oz) cream cheese, softened
• 12 oz bacon, cooked and crumbled (1 cup)
• 2 tablespoons chili garlic sauce
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon chopped fresh thyme leaves

Directions:

Heat oven to 350°F. Line large rimmed baking pan with cooking parchment paper. Press down center of each baguette slice to make a cup. In small bowl, mix melted butter and garlic. Brush over tops of crostini cups.

In medium bowl, mix artichoke hearts, cream cheese, bacon and chili garlic sauce. Spoon into crostini cups. Top with Parmesan cheese. Bake 14 to 16 minutes or until filling is hot and cheese is melted. Transfer to serving platter; top with parsley and thyme.