This homemade tahini sauce recipe is quick and easy to make with 5 ingredients and tastes amazing with everything from falafel to roasted veggies, grilled meats, wraps, salads and more. The sauce that makes just about everything better. ♡ Seriously. From grilled veggies to meats, salads to sandwiches, falafel to kebabs and beyond, tahini sauce […]
This homemade tahini sauce recipe is quick and easy to make with 5 ingredients and tastes amazing with everything from falafel to roasted veggies, grilled meats, wraps, salads and more.
The sauce that makes just about everything better. ♡
Seriously. From grilled veggies to meats, salads to sandwiches, falafel to kebabs and beyond, tahini sauce is one of those magically versatile recipes that can be used in a million different ways. And its classically creamy, nutty, rich flavor never fails to make any dish taste amazing.
All you need are 5 simple ingredients (tahini, lemon, garlic, salt and cumin) and about 10 minutes to whip up a quick batch of this Middle Eastern-inspired sauce. This homemade tahini sauce recipe also happens to naturally be vegan and gluten-free. And while we most often stick to the classic ingredients here in our kitchen, there are countless fun variations that you can try to add some extra herbs, spice, heat, sweetness to customize your own tahini sauce recipe.
This homemade tahini recipe is easy to make with 3 ingredients and tastes so deliciously nutty and creamy. Ever tried making homemade tahini? ♡ This beloved creamy and nutty Middle Eastern condiment is actually very easy to make from scratch with just three ingredients — sesame seeds, oil and salt. It comes together quickly in […]
This homemade tahini recipe is easy to make with 3 ingredients and tastes so deliciously nutty and creamy.
Ever tried making homemade tahini? ♡
This beloved creamy and nutty Middle Eastern condiment is actually very easy to make from scratch with just three ingredients — sesame seeds, oil and salt. It comes together quickly in about 10 minutes using either a food processor or high-speed blender. And while there’s definitely nothing wrong with store-bought tahini, I have to say that nothing rivals the fresh flavor that comes with making a homemade batch with freshly-toasted sesame seeds. So rich and delicious!
I’ve included all of my best tips below for how to make tahini, plus a list of suggestions for all sorts of delicious ways to put it to use. I’m of course a huge fan of using it in classic dips like hummus or baba ganoush, but it’s also fantastic in everything from salad dressings to smoothies, baked goods, marinades and beyond.
So the next time you’re craving a recipe that uses tahini, round up some sesame seeds and let’s blend up a quick batch of DIY tahini together!
This easy homemade tartar sauce recipe is perfect for slathering on fried fish, seafood, or french fries. Dill pickles, capers, dijon mustard, and lemon juice add the perfect tang to the creamy mayonnaise base. You’ll never want to eat the stuff from a bottle again after learning how to make tartar sauce yourself! Origins of Tartar Sauce The tartar sauce we know today likely originated from France (home of hollandaise, bechamel, and red sauce), although…
This easy homemade tartar sauce recipe is perfect for slathering on fried fish, seafood, or french fries. Dill pickles, capers, dijon mustard, and lemon juice add the perfect tang to the creamy mayonnaise base. You’ll never want to eat the stuff from a bottle again after learning how to make tartar sauce yourself!
Origins of Tartar Sauce
The tartar sauce we know today likely originated from France (home of hollandaise, bechamel, and red sauce), although some claim it’s been around since the Roman era. In the 1920’s, you could find this seafood-friendly sauce on grocery store shelves.
There are several different ways to make tartar, but the basics include mayonnaise or aioli, pickles, capers, and herbs. Some variations include hard-boiled eggs or lemon juice as well. Different regions typically have their own special flair to tartar sauce, but the creamy and tangy base remains the same.
How to Make Tartar Sauce
You only need 7 basic pantry ingredients to make a batch of homemade tartar sauce. It doesn’t get easier or more delicious than this!
Ingredients
Process
Place all ingredients into a small mixing bowl.
Whisk together until thoroughly combined.
How to Use Our Tartare Sauce Recipe
Tartar sauce is the perfect pair for any type of seafood, fried foods, or even roasted vegetables. Bring out the tartar sauce the next time you make:
Learn how to make tartar sauce with this simple recipe. Just 7 ingredients whisked together for an ultra creamy, tangy, and delicious dip fit for any fish dinner.
**recipe makes 1 1/4 cups – each serving is 1 tablespoon **Ingredients Substitution OptionsInstead of lemon juice, substitute vinegar, either white or apple cider.Instead of chopped pickles and pickle juice, substitute with relish or even chopped onion or shallotsSubstitute chives with parsley or tarragon.You could also add seasonings like onion powder, dried dill, or old bay seasoning if you’d like!Storing Information and Shelf Life for Our Tartar Sauce RecipeYou can serve this tartar sauce immediately or store it in the refrigerator for up to 5 days.Letting the sauce sit in the refrigerator for at least a few hours will get the flavors melding together, which we prefer!
We love this simple and decadent Blue Cheese Dressing Recipe very much. It’s so rich, creamy with the perfect amount of blue cheese flavor. Not only is this a great recipe for a variety of salads (our Grilled BLTA Gem Salad Recipe in particular), but it also makes a fantastic dip with things like buffalo wings, buffalo cauliflower, homemade potato chips, and so much more! Our easy recipe comes together in no time (just 5…
We love this simple and decadent Blue Cheese Dressing Recipe very much. It’s so rich, creamy with the perfect amount of blue cheese flavor. Not only is this a great recipe for a variety of salads (our Grilled BLTA Gem Salad Recipe in particular), but it also makes a fantastic dip with things like buffalo wings, buffalo cauliflower, homemade potato chips, and so much more!
Our easy recipe comes together in no time (just 5 minutes!) and will stay fresh for up to 10 days! We highly recommend our blue cheese dressing recipe for your next crisp salad or dipping situation.
How to Make Easy Blue Cheese Dressing
Ingredients
Process
Combine all ingredients into a mixing bowl.
Whisk together until completely combined. Serve or store in an airtight container in the refrigerator for up to 10 days.
Tips and Tricks for Success
Although you can use the blue cheese dressing right away, I recommend making, covering and refrigerating the dressing for at least an hour to allow the flavors to meld together nicely.
If you make the dressing for a later use give the dressing a quick shake in its bottle or jar, before using, to account for any separation.
Although the dressing will probably keep for up to 2 weeks, we recommend up to 10 days for quality purposes.
Blue Cheese Dressing Recipe Variations
Our recipe results in a thick and dreamy dressing, but it you would like a thinner dressing (or dip), you can stir in about 1/4-1/3 cup of buttermilk.
For a slightly healthier alternative you can swap the mayo out for greek yogurt.
If you don’t have a lemon or lemon juice on hand you can replace it with some white or white wine vinegar.
Other herbs like thyme, dill and parsley also make great additions to this dressing!
Storage Instructions
Once the dressing is made, store in an airtight glass bottle or jar and refrigerate for up to 10 days. When ready to use, shake the dressing up and serve.
A simple and delicious Blue Cheese Dressing Recipe that you will want to make over and over again! Only a handful of ingredients are needed to make this versatile dressing that can be used for salads as well as a dipping sauce for a variety of snacks and appetizers!
Serve or store in an airtight container in the refrigerator for up to 10 days.
Notes
**Recipe makes 1 1/4 cups of dressing****Each serving is 2 tablespoons**Tips and Tricks for Success
Although you can use the blue cheese dressing right away, I recommend making, covering and refrigerating the dressing for at least an hour to allow the flavors to meld together nicely.
If you make the dressing for a later use give the dressing a quick shake in its bottle or jar, before using, to account for any separation.
Although the dressing will probably keep for up to 2 weeks, we recommend up to 10 days for quality purposes.
Blue Cheese Dressing Recipe Variations
Our recipe results in a thick and dreamy dressing, but it you would like a thinner dressing (or dip), you can stir in about 1/4-1/3 cup of buttermilk.
For a slightly healthier alternative you can swap the mayo out for greek yogurt.
If you don’t have a lemon or lemon juice on hand you can replace it with some white or white wine vinegar.
Other herbs like thyme, dill and parsley also make great additions to this dressing!
This Tex-Mex queso blanco (white cheese dip) recipe is easy to make in about 20 minutes, perfectly melty and scoop-able, and irresistibly delicious. Meet my all-time favorite queso recipe. ♡ Anyone who has followed this blog for awhile knows that excellent chips, salsa and queso are some of my favorite things in the world. And […]
This Tex-Mex queso blanco (white cheese dip) recipe is easy to make in about 20 minutes, perfectly melty and scoop-able, and irresistibly delicious.
Meet my all-time favorite queso recipe. ♡
Anyone who has followed this blog for awhile knows that excellent chips, salsa and queso are some of my favorite things in the world. And after having made homemade cheese dip about a million different ways over the years, this Tex-Mex queso blanco recipe continues to be the unbeatable gold standard in my book.
It’s inspired by the famous espinaca con queso at Jose Pepper’s, which I was completely obsessed with back when we lived in Kansas City. And true to its name, it’s loaded up with lots of fresh spinach, as well as diced onion, jalapeño, garlic, tomatoes, chiles and cilantro for lots of zesty flavor. It’s also made with my preferred blend of Monterrey Jack and white American cheeses, which I’m going to insist that you use if you want a genuinely melty, creamy, scoop-able cheese dip. (I’ve tested at least a dozen varieties of Mexican and American cheeses when making queso over the years, and have found this combination is key for achieving a melty vs gritty texture.) And it is absolutely, irresistibly, can’t-stop-going-in-for-another-dip delicious.
I’m also a big fan of this queso recipe because it be ready go in about 15 minutes from start to finish, making it perfect for easy entertaining. And if you happen to have any leftovers, it even reheats well the next day.
Alright, fellow cheese lovers, let’s make some restaurant-style queso together!
How has it taken us over 10 years to have a proper Spinach Artichoke Dip recipe on the site?! Well we have one now and I guess that’s all that matters! Anyway, it’s our opinion that spinach artichoke dip is THE dip of all of dips! What is there not to love about a warm, creamy, and cheesy dip that can be made with a handful of ingredients in under 30 minutes? The answer is…
How has it taken us over 10 years to have a proper Spinach Artichoke Dip recipe on the site?! Well we have one now and I guess that’s all that matters! Anyway, it’s our opinion that spinach artichoke dip is THE dip of all of dips!
What is there not to love about a warm, creamy, and cheesy dip that can be made with a handful of ingredients in under 30 minutes? The answer is absolutely nothing! I still get excited when I see it on a menu and order it every single time.
How to Make Spinach Artichoke Dip
Ingredients
Process
Preheat oven to 375˚F. Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
Mix together until completely and evenly combined.
Bake spinach artichoke dip for 15 minutes. Transfer to broiler for 1 minute to brown top. Remove from oven and serve with tortilla chips.
Why We Use Fresh Spinach in Our Spinach Artichoke Dip
A lot of spinach artichoke dip recipes call for frozen (thawed) spinach, to save on time, but we prefer to use fresh spinach. Not only do we prefer the taste, we actually think it takes more time to use frozen spinach considering you still need to thaw, squeeze and chop frozen spinach.
Should You Blanch or Wilt Spinach?
We prefer wilting to blanching fresh spinach for two main reasons:
Much less water is needed – wilting spinach only uses a couple tablespoons water, while blanching uses several cups for both the pot and ice bath.
Wilting spinach only takes about a minute or 2 longer to do then blanching, which we’re totally okay with.
How to Wilt Spinach (and Prepare for the Dip)
Wilting spinach is so easy to do. It only takes a few minutes and steps to do:
Place a large pan or pot with 2 tablespoons water over medium heat.
Once the water begins to simmer, add spinach to pot in handfuls, stirring after each addition.
Once all spinach has been added, gently stir and fold it over itself until all the leaves have collapsed/wilted. That’s it!
Once all spinach leaves have wilted just allow them to sit until cool enough to handle, then squeeze as much excess liquid from them, and chop!
What to Serve with Spinach Artichoke Dip
We love serving our dip with tortilla chips, but have also served them with our Homemade Potato Chips or Root Vegetable Chips and they have both been delicious! Other great options are:
If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.
Variations
We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.
For a slightly lighter dip swap the mayonnaise out for Greek yogurt and reduce each cheese by about 1/2 ounce.
To add a slight tang to the dip swap the mayonnaise out for sour cream.
The easiest and most delicious Spinach Artichoke Dip recipe you'll ever taste! Our recipe is a no fuss, creamy and delicious dip that literally disappears within minutes every time we serve it!!
Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
Mix together until completely and evenly combined.
Pour mixture into a 2 quart baking dish or 8-inch skillet and smooth top.
Sprinkle with remaining cheese.
Bake spinach artichoke dip for 15 minutes. Bake spinach artichoke dip for 15 minutes. Remove from oven and serve with tortilla chips.
Notes
**Recipe Makes 3 cups and Each Serving = 1/2 cup**Tips and Tricks for Success
If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.
Variations
We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.
This Thai-inspired red curry hummus recipe is quick and easy to make with the most delicious blend of savory, tangy, creamy flavors. So many of the flavors you love in a zesty Thai red curry…blended into a delicious hummus! ♡ This zesty dip has become a favorite of mine lately for quick and easy entertaining. […]
This Thai-inspired red curry hummus recipe is quick and easy to make with the most delicious blend of savory, tangy, creamy flavors.
So many of the flavors you love in a zesty Thai red curry…blended into a delicious hummus! ♡
This zesty dip has become a favorite of mine lately for quick and easy entertaining. Since we make Thai curries so often in our house, I almost always have the basic seasonings (curry paste, coconut milk, limes, ginger, garlic) on hand, all of which pair wonderfully with the classic combination of chickpeas and tahini. All you need to do is simply toss everything together in the food processor or blender and blitz until smooth. And in less than 10 minutes, this flavorful dip will be ready to serve and enjoy!
We love serving ours with crudités, bread (naan or pita), crackers, or any other dippers that sound good. Or of course, it would also be delicious as a spread on wraps, burgers, sandwiches and more.
HOMEMADE RANCH DRESSINGI’m very excited about our Homemade Ranch Dressing Recipe we have for you all today! I’ve only recently started to make my own ranch dressing, and I can’t believe it’s taken me so long! It’s incredib…
This 5-ingredient creamy jalapeño salsa recipe is easy to make, customizable to your heat preferences, and one million percent addictive. SO GOOD! To say that I’m obsessed with this jalapeño salsa would be an understatement. ♡ It is inspired by the legendary “Salsa Doña” from Tacodeli, which I fell in love with years ago when […]
This 5-ingredient creamy jalapeño salsa recipe is easy to make, customizable to your heat preferences, and one million percent addictive. SO GOOD!
To say that I’m obsessed with this jalapeño salsa would be an understatement. ♡
It is inspired by the legendary “Salsa Doña” from Tacodeli, which I fell in love with years ago when my friend Kathryne and I spent a month in Austin. And ever since we left Texas, I have been missing that salsa something fierce and have been been on a mission to create my own creamy jalapeño salsa recipe that I love just as much. (Or dare I say, even more!)
The Tacodeli version is famously made with just 4 ingredients — jalapeños, garlic, salt and oil — all of which combine to make an emulsion that is magically creamy, moderately spicy, and surprisingly rich and flavorful. And after testing about a million different ways to prepare the jalapeños (boiled vs roasted vs raw, peeled vs unpeeled, cored vs uncored), garlic (cooked vs raw), oil (vegetable vs avocado vs others), and even toss in some extra ingredients (lime juice, onion, cumin, cilantro and more), I’ve finally landed on my favorite own favorite version of jalapeño salsa that I absolutely adore.
It’s mercifully low-fuss, with no need to core the jalapeños while they are raw (a messy and risky process when handling hundreds of spicy seeds). It comes together quickly with just 5 ingredients (yes, I added one!) in just 30 minutes from start to finish. It’s easy to customize to your preferred level of spiciness, anywhere from a moderately low heat level to very, very spicy. It’s made, believe it or not, entirely on the stovetop with no need to fire up a blazing hot oven. It’s perfect for dipping with tortilla chips or it can be drizzled on any number of other dishes. And it is just unbelievably, irresistibly, one million percent delicious.
You all know that I take my Mexican-inspired salsa recipes very seriously here on this blog and only recommend the ones I absolutely love. And this one now easily ranks as one of my all-time faves. So round up a big batch of jalapeños while they are still in season and let’s make some jalapeño salsa!
PICO DE GALLOThere are a handful of things I get extra excited about making during the summer months and Pico De Gallo is one of them! This no cook, simple and ridiculously delicious salsa fresca is just so darn good and I make a huge batch once a week…
