Rosemary Cream Cheese Dip Recipe

doTERRA Rosemary cream cheese spreadServe at Your Next Party for some Very Satisfied Guests!

This Rosemary Cream Cheese Dip made with doTERRA Rosemary Essential Oil is a big hit at parties!  Make this and serve with Nabisco Ritz Toasted Chips and you have yourself a winner. Of course, use whatever crackers you like!



1 brick (8 oz.) cream cheese (or low fat cream cheese)

1 (4-6) oz. container Feta cheese

2 cloves garlic, minced

1 drop doTERRA Rosemary Essential Oil

1 Tablespoon chopped Rosemary herb (for color)

1 sprig Rosemary herb for garnish (optional)

Blend in a food processor until smooth. Refrigerate for at least an hour so the flavors blend. Garnish with optional sprig of Rosemary.  Serve with your favorite crackers.

Share with your friends who like to make unique appetizers!

Not all essential oils are created equal. To learn more about 100% Certified Pure Therapeutic Grade essential oils, CLICK HERE or fill out the form below:



Oils Info

Italian Bread Dip with Oregano Essential Oil

Essential oils aren’t just for aromatherapy. You can cook with them too!

Cooking is one of my passions. Here’s my video on how to make this Italian Bread Dip and it’s going to be a great addition to my Cooking with Essentials Oils class and dinner party that I’m having tonight!  See below for the rest of the menu! Less is more when it comes to essential oils – especially when cooking!

Here’s tonight’s menu:

Gluten free pasta with vegetarian pasta sauce

Rosemary Cream Cheese Dip

Lemon Rosemary Hummus

Green salad with homemade dressing (Wild Orange Vinaigrette)

French bread with our Italian dip – a little bit of Europe!

Wine of course!

Not all essential oils are created equal. To get 100% Certified Pure Therapeutic Grade essential oils, CLICK HERE or fill out the form below:



Oils Info

Cooking with Essential Oils Video

I’m getting excited to share in an upcoming class how to cook with essential oils. In this video I’m showing a couple of ways I will be using these oils in my class Cooking with Essential Oils at my house. I’ll be serving gluten free pasta with a vegetarian tomato sauce plus Lemongrass and Rosemary hummus AND Cinnamon Brownies. But that’s not all! I have a few other nibbles to share which I will reveal in future videos.

My next class is tomorrow night, but don’t worry…I will do future classes. And I might even do them online! So stay tuned and follow me on YouTube! FYI…if you catch this in advance of my class, here is the facebook event page:

Creamy Cauliflower and Swiss Soup

creamy cauliflower and swiss soupAdd this to your winter soup collection!

I LOVE Fall and Winter – especially because I tire of the Arizona heat after 6 months. This time of year is fun because we get to wear sweaters and make our favorite comfort soups. This is healthy and delicious and will accompany any other dish or sandwich.



2 tablespoons vegetable oil
2 leeks, chopped
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 tablespoon garlic, crushed
1 tablespoon fresh thyme or 1 teaspoon dried thyme
3 lbs cauliflower, small florets
4 cups chicken broth
1 cup whipping cream
1 1/2 cups gruyere cheese, finely grated
1 pinch cayenne
chives, finely chopped


1 Heat oil in heavy large pot over medium heat.
2 Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
3 Add cauliflower and saute until just soft, about 10 minutes.
4 Add chicken broth.
5 Bring to boil; reduce heat, cover and simmer 16 minutes.
6 Add cream and simmer 15 minutes.
7 Working in batches, puree soup in blender until smooth.
8 Return soup to pot and bring to simmer.
9 Whisk in Gruyere cheese and cayenne.
10 Season soup to taste wtih salt and pepper.

I did not make up this recipe. I believe I found it in Bon Appetit a long time ago. I like to give credit where it’s due!

Cozy Slow Cooker Cassoulet

cassoulet in a crock potA Hearty, Healthy Dish!

If you want an easy, time-saving dinner that has a lot of oomph, try this crock-pot dish on a crisp Fall or Winter day. It’s kind of a cross between chili and stew and is super flavorful!

You can prep the veggies the night before, then in the morning, add everything to the slow cooker before you leave for the day.  I didn’t add hot sauce to the recipe, but I almost always add it to my finished dish.  You can also add some Parmesan cheese just before serving.  I tried this very recently and it was delicious!


1 Tbsp. olive oil
1 & 1/2 cups chopped yellow onion
1 & 1/2 cups diagonally cut carrot
1 cup chopped, peeled turnip
1/2 cup diced celery
4 garlic cloves, minced
2 (15-oz.) cans cannellini beans, rinsed and drained
2 (4-oz.) links fully cooked hot Italian sausage (you can use chicken or turkey sausage for a healthier dish)
1 (28-oz.) can diced tomatoes (do not drain)
3/4 cup chicken broth/stock
2 tsp. chopped fresh thyme
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 bay leaf


  1. Saute vegetables together in olive oil until tender – about 5+ minutes.
  2. Place veggie mixture in a 5-quart crock pot.  Add beans, sausage, tomatoes, chicken broth, thyme, salt, pepper and bay leaf. Cover and cook on LOW 8 hours or until veggies are tender.

I found a lighter version of this recipe in Cooking Light (magazine).  You can use low sodium everything and substitute the Italian Sausage with sweet Italian sausage links.

Spinach and Quinoa Salad

Spinach_quinoa_saladI’ve just fallen in love!

For some reason, I can’t say I have ever fallen in love with quinoa – except for now. I think that some of the quinoa dishes I’ve had were made up of too much quinoa and in and of itself it’s not the most amazing tasting food. It really needs something. 

But yesterday, after a perfect yoga class, I shared a salad with my girlfriend and it was equally perfect! So when I got home, I checked to see if I still had the quinoa I bought forever ago at Trader Joe’s. Sure enough, it was still there. I happened to have all the ingredients that were in the salad I ate yesterday, except there are some minor differences. 

Here’s what I put together, and I will bet if you do this combo, you will love it. I am going to start adding quinoa to my salads from now on because it’s such a great and healthy protein. So here is my recipe:

Spinach or Spring Mix – about 2 cup fulls

Quina – about 1/4 cup or more to your liking

Chopped red onion

Chopped red pepper

Cucumber, sliced thin and chopped

Chopped tomatoes 

Garbanzo beans – just a small handful

Feta cheese – 1/8 cup

Slivered or sliced almonds (small handful, quick toasted on a fry pan)

Avocado (1/2 cut up)

Olive oil (a swirl) and balsamic vinegar (another swirl)

Salt and freshly ground pepper to taste (be light with this)

Cayenne pepper (a few shakes – I like it hot)

Everything is optional and of course, you can add other items as well

Toss in a big bowl and consume!  This is some healthy food!