Whipped Feta Cheese Dip

This Easy Whipped Feta Cheese Dip Recipe is ready in just 5-minutes with a food processor or blender! Served it with veggies or pita chips for the perfect party appetizer!
The post Whipped Feta Cheese Dip appeared first on All Things Mamma.

This Easy Whipped Feta Cheese Dip Recipe is ready in just 5-minutes with a food processor or blender! Served it with veggies or pita chips for the perfect party appetizer!

The post Whipped Feta Cheese Dip appeared first on All Things Mamma.

25 Mediterranean Diet Snacks

Beat hunger the Mediterranean way! Here’s a guide to delicious and nutritious Mediterranean diet snacks packed with protein, healthy fats,…

Beat hunger the Mediterranean way! Here’s a guide to delicious and nutritious Mediterranean diet snacks packed with protein, healthy fats, and fiber to keep you satisfied between meals.

Mediterranean Diet snacks: hummus dip in bowl with veggie toppings and pita chips.

The Mediterranean diet has been called one of the healthiest in the world, focusing on whole grains, olive oil, and lots of fruits and vegetables. Luckily, it’s also a deliciously satisfying way to eat: we know from experience! We’re married cookbook authors and experts in the Mediterranean diet style of eating and living. What to reach for in between meals when hunger strikes? Here are some of our top ideas for snacking that fit into this philosophy.

What’s the Mediterranean diet?

The Mediterranean diet has been called one of the best diets in the world according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. We’ve been eating this way for over a decade and can confirm: we’ve never felt better! Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and added sugar

Why eat this way? According to a study by The American Journal of Medicine, “the Mediterranean diet is arguably the best-studied and most evidence-based diet to prevent not only cardiovascular disease, but also other chronic diseases, as it has become the standard for healthy eating.” If that’s not a reason to give it a try, we’re not sure what is!

Let’s see what Mediterranean diet snacks look like

American-style snacks often center around packaged granola bars, crackers, and chips: processed foods with refined sugars and flours. Instead, Mediterranean diet snacks prioritize whole grains, fruits and vegetables, and nuts and seeds. Per the Cleveland Clinic, here is what snack foods for the Mediterranean diet should look like:

  • Whole grains like oats, quinoa, barley, and so forth. Prioritize whole wheat or whole grain bread.
  • Fruits and vegetables
  • Nuts and seeds
  • Yogurt in moderation
  • Milk and natural or light cheeses in moderation, like cottage cheese, ricotta and goat cheese (per the Cleveland Clinic and Mayo Clinic)
  • Eggs in moderation (1 egg per day)
  • Olive oil (instead of butter)

Per the New York Times, dark chocolate eaten in moderation works on the Mediterranean diet! Notice that eggs and dairy should be eaten at a minimum, as well as added sugars. Make sure to balance them with what you eat in the rest of the day.

It’s all about the lifestyle

The Mediterranean diet is all about eating these types of snacks in combination with an active, connected lifestyle. The philosophy originated based on the longevity of people in the Mediterranean, and researchers observed more than just eating habits. Here’s what’s important in addition to food:

  • Stay active and exercise regularly.
  • Avoid smoking.
  • Reduce the amount of stress in your lifestyle.
  • Actively participate in community: be invested and engaged in the people around you.

Integrate community, physical activity, and these healthy snack ingredients into your life, and it’s a formula for Mediterranean diet living. And now, let’s get to the recipes!

25 Mediterranean diet snacks

Want more ideas?

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Mediterranean Diet Snacks

25 Mediterranean Diet Snacks


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6

Description

Hummus dip is a quick and easy Mediterranean diet snack! Top a platter with cucumber, tomatoes, olives and feta cheese, then dip with pita chips.


Ingredients

  • 1 to 1 1/2 cups hummus (10 to 15 ounces)
  • ½ cup chopped English cucumber
  • ¼ cup finely chopped red onion
  • ½ cup cherry tomatoes, quartered
  • ½ cup canned artichoke hearts, chopped
  • ¼ cup Kalamata olives, chopped
  • ⅓ cup crumbled feta cheese
  • 1 handful fresh parsley or dill, chopped
  • Olive oil, for drizzling
  • Pita chips made with whole wheat pitas, for serving

Instructions

  1. Prepare the vegetables as noted above.
  2. Spread the hummus on a large plate, bowl or platter. Top with the cucumber, onion, tomatoes, artichokes, olives, feta cheese, and chopped herbs. Drizzle with olive oil, if desired. Serve with pita chips. Store leftovers covered in the refrigerator for 3 days.
  • Category: Snack
  • Method: No Cook
  • Cuisine: Mediterranean Diet
  • Diet: Vegetarian

Keywords: Mediterranean Diet snacks, snacks on Mediterranean diet

The Healthy Super Bowl Snack Your Friends Will Rave About

These healthy Super Bowl snack bites make roasted sweet potatoes into an irresistible finger food! Packed with flavor and nutrients,…

A Couple Cooks – Recipes worth repeating.

These healthy Super Bowl snack bites make roasted sweet potatoes into an irresistible finger food! Packed with flavor and nutrients, these bite-sized wonders are the perfect crowd-pleaser for a Super Bowl spread. 

Healthy Super Bowl Snack

Whether you’re there for the Taylor sightings or to support your favorite team, there’s one thing we all need for the Super Bowl: great food. You already know there will be three bags of chips and salsa at the appetizer table, and possibly a hot buffalo chicken dip. But here’s a fun idea that will be the recipe everyone will be talking about: Super Bowl snack bites!

Instead of chips or potato skins, roasted sweet potato rounds make a deliciously spiced carrier for an irresistible burst of toppings. We created this recipe years ago, inspired by the concept of loaded potato skins, but these babies are loads easier to make and just as satisfying.

We make these for every year for our Super Bowl and they’re always a hit (in fact, our friends make sure we’ve got them covered). They feature:

  • Tender roasted sweet potato rounds, spiced with garlic powder and cumin
  • A sprinkle of Monterrey Jack and cheddar cheese
  • The crunch of thin sliced green onions
  • A cool dollop up sour cream
  • A drizzle of hot sauce

Put it all together, and it’s a recipe that everyone will go crazy for, built on nutrient-dense sweet vegetables with a hint of cheese and sour cream…instead of the other way around! Enjoy the game and let us know if you try this recipe that will become “famous” at your tables of snacks!

This healthy Super Bowl snack bites recipe is…

Vegetarian and gluten-free. For dairy-free and vegan, omit the cheese and use cashew cream in place of the sour cream.

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Healthy Super Bowl Snack

Healthy Super Bowl Snack Bites


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8

Description

These healthy Super Bowl snack bites make roasted sweet potatoes into an irresistible finger food! Packed with flavor and nutrients, these bite-sized wonders are the perfect crowd-pleaser for a Super Bowl spread.


Ingredients

  • 2 pounds sweet potatoes
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Hot sauce
  • 1/2 to 3/4 cup Monterrey Jack and cheddar shredded cheese (Mexican blend)
  • 3 green onions
  • ½ cup sour cream (or Vegan Sour Cream)

Instructions

  1. Preheat the oven to 450°F.
  2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
  3. While the potatoes bake, thinly slice the green onions.
  4. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
  5. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).

Notes

Note: This recipe makes enough for about 1 baking sheet of rounds; we had a few rounds left over that spilled onto a second sheet.

Tip: Another option for a garnish is Coconut Bacon, which adds a pop of salt and crunchy texture. 

 

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Vegetarian

Keywords: Healthy Super Bowl Snack

A Couple Cooks - Recipes worth repeating.

Garlic Parmesan Wings

These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an…

A Couple Cooks – Recipes worth repeating.

These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!

Garlic Parmesan Wings

If you’re into chicken wings, here’s a recipe that will have you smitten: try these garlic Parmesan wings! These homemade wings are easy to whip up, bursting with garlicky goodness, and coated in a Parmesan blanket of bliss. Whether it’s for a game day snack or a weeknight meal (or you just love all things chicken!), these wings are about to become your new obsession. We whipped them up with this lemon pepper sauce that had everyone asking for the recipe!

Ingredient notes for garlic Parmesan wings

Garlic parmesan wings are perfect for game day tables, an appetizer, or a tasty weeknight dinner. They come out lightly crispy infused with an irresistible cheesy, savory flavor.

  • Chicken wings: Buy split wings for the easiest prep. (Or, you can remove the wing tips.) If you can, buy organic chicken for the best flavor and most sustainable option.
  • Baking powder: The secret to crispy chicken? Baking powder! This helps to crisp up the skin in the oven, similar to our baked chicken thighs.
  • Garlic powder, onion powder, smoked paprika, salt, and black pepper: This blend of spices brings out the savory flavor of the chicken.
  • Salted butter: Salted butter is best, but you can also substitute unsalted butter with 1 pinch of salt.
  • Garlic: Fresh garlic is crucial to the flavor here!
  • Grated Parmesan cheese: Use grated Parmesan cheese, the type that is powdery and crumbly, not shredded (which is like large sticks).

Some wings recipes call for using flour to coat the wings to get them even crispier, but there’s no flour needed here! This makes them suitable for gluten-free diets, as well.

Garlic Parmesan Wings

Tips for cooking wings

Garlic parmesan wings are simple to whip up and make a deliciously satisfying finger food! There are a few tricks to wings if you’ve never made them before:

  • Marinade for 30 minutes to 1 hour: Stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
  • Then, bake the wings for 30 minutes. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
  • Add the garlic sauce and Parmesan cheese. Melt the butter in a skillet over medium high heat. Add the wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm.
Lemon Pepper Sauce

Make lemon pepper sauce, if desired

The sauce is optional, but it takes these garlic parmesan wings up a level! Lemon pepper sauce is a common dipping sauce for wings. While the name sounds similar, it’s not flavored with lemon pepper, a store-bought seasoning blend of lemon zest, salt and pepper. It simply uses a real lemon to bring in the citrus, and the other ingredients you probably already have in your pantry and fridge. You’ll just need to stir together the following ingredients to make a quick and simple sauce:

  • Salted butter
  • Lemon juice and zest
  • Freshly ground black pepper
  • Garlic powder
  • Salt

Storage and leftovers

Garlic parmesan wings are best served immediately, but the taste great at room temperature too. They can sit out for 2 hours at room temperature before they need to be refrigerated. Store leftover wings refrigerated for up to 4 days.

Garlic Parmesan Wings

Buy organic chicken if possible

For this garlic parmesan chicken wings recipe, try to buy organic chicken if possible. Organic is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating: and, it just tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behavior, be fed 100% organic feed and forage, and not be given antibiotics or hormones.

Other wing sauces

There are many other ways to serve garlic parmesan wings outside of the lemon pepper sauce! Here are a few options:

This garlic parmesan wings recipe is…

Gluten-free.

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Garlic Parmesan Wings

Garlic Parmesan Wings


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Chill Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4

Description

These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!


Ingredients

  • 1 ½ pounds chicken wings, split (optional, remove wing tips) and patted dry
  • ½ tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons salted butter
  • 3 garlic cloves, finely minced
  • ¼ cup grated Parmesan cheese
  • Lemon Pepper Sauce, for dipping (optional)

Instructions

  1. In a large bowl, stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
  2. Preheat the oven to 450°F.
  3. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
  4. Melt the butter in a skillet over medium high heat. Add the baked wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm. If desired, serve with Lemon Pepper Sauce for dipping. Store leftover wings refrigerated for up to 4 days. 
  • Category: Main dish or appetizer
  • Method: Baked
  • Cuisine: Wings
  • Diet: Gluten Free

Keywords: Garlic parmesan wings

A Couple Cooks - Recipes worth repeating.

Crab Cakes

This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside…

A Couple Cooks – Recipes worth repeating.

This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!

Crab Cakes

Every time we see crab cakes on the menu at a restaurant, we have to order them. So finally we decided, why not try them at home? This amazing crab cake recipe makes patties that are golden and seasoned, crispy on the outside and tender on the inside. Old Bay, Dijon mustard and tarragon accentuate the juicy lump crabmeat perfectly, and served with creamy tartar sauce, they’re a little bit of heaven in each bite! We cannot resist these and they’re great as an appetizer or a simple dinner. Here’s how to experience the magic for yourself!

Cooking for vegan eaters, too? Make a batch of Vegan Crab Cakes alongside.

Ingredient notes for crab cakes

Many people claim to have the perfect crab cakes recipe. We’ve ordered crab cakes loads of times at restaurants, and we must admit: these taste just as good as our favorite rendition! You’ll just need crab meat, panko, and a few key spices to bring these together. Here are some notes on the ingredients for crab cakes:

  • Crab meat: Use fresh jumbo lump crabmeat if you can, but it can be expensive especially if you don’t live near a coast. Canned lump crab meat also works.
  • Eggs: Eggs hold the crab cakes together and are important as a binder.
  • Mayonnaise and Dijon mustard: Mayo and Dijon act both as binders and provide key flavoring for the crab cakes.
  • Worcestershire sauce: Worcestershire sauce adds savory flavor, but you can use these substitutes or omit if desired.
  • Old Bay: Old Bay seasoning is a classic American seafood seasoning that’s easy to find in the US in grocery stores in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay.
  • Dried tarragon: Tarragon is a common spice to pair with seafood, which has a delicate anise flavor. It’s key to the flavor, so we suggest using it here! If you’re in a pinch, you can omit.
  • Green onion: Fresh green onion adds freshness and savory flavor; you can substitute chives if desired.
  • Panko (plain): Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. We suggested using panko for this recipe and not breadcrumbs, which have a finer texture.
Crab Cake recipe

Tips on making crab cakes

Crab cakes are made like fritters or other savory cakes like tuna cakes or salmon cakes. Mix up the batter, then form into patties and pan fry them until golden. Here are a few notes for the process:

  • Check over the crab before using. Depending on the brand and type of crab meat, you may find pieces of hard shells or cartilage. Take a quick look before using!
  • Form into ⅓ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky.
  • Chill for at least 15 minutes before cooking. This step is key and helps the cakes to hold together when pan frying.
  • Pan fry in a thin layer of olive oil or butter. Pan fry the crab cakes about 3 minutes per side. If desired, remove them to a baking rack to keep the bottom crispy. Then fry the remaining batch.

Meal prep and storage info

Want to prep these crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 10 minutes before cooking.

Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers; reheat gently in a skillet.

Tartar sauce

Dipping sauces

Crab cakes taste great on their own, but of course they’re best dipped into a creamy sauce. Our top choice? Homemade tartar sauce is so simple to make and we often have most of the ingredients on hand. Remoulade is also common for crab cakes. Here are a few dipping sauce ideas:

  • Tartar Sauce is a mayonnaise-based sauce that’s often served with seafood, made with pickles, capers and seasonings
  • Remoulade Sauce is mayonnaise-based sauce that originated in France and is popular in US Cajun and Creole cuisine
  • Creamy Dill Sauce is a mix of sour cream, mayo, lemon, and fresh dill.
  • Horseradish Sauce is creamy and spicy, featuring sour cream, mayo, horseradish and chives.
Crab cakes recipe

What to serve with crab cakes

Crab cakes are often served as an appetizer, but for home cooks they work great as a main dish. Because they take a bit of effort to whip up, we prefer them as a light lunch or dinner. Here are a few ideas for what to serve with crab cakes:

Crab Cakes recipe

More types of cakes and patties

Crab cakes has spawned a whole list of seafood cakes using different types of fish and shellfish: you can even make them vegan! Here are a few more ideas:

This crab cake recipe is…

Pescatarian and dairy-free. For gluten-free, use gluten-free panko.

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Crab Cakes

Crab Cakes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8

Description

This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!


Ingredients

  • 1 pound jumbo lump crabmeat (fresh or canned)
  • 2 eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon dried tarragon
  • ¼ teaspoon kosher salt
  • 1 green onion, minced
  • ¾ cup plain panko (or gluten-free panko)
  • 2 tablespoons butter or olive oil, for frying
  • 1 recipe Tartar Sauce

Instructions

  1. Check through the crab meat for any hard pieces and discard. In a medium bowl, whisk the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, tarragon, kosher salt, and green onion. Add the crab and panko and gently stir to combine, trying not to break up the chunks of meat.
  2. Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).
  3. When ready to cook, heat 1 tablespoon olive oil or butter in a non-stick skillet over medium high heat. Add the patties and cook for about 3 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch. Cool 1 to 2 minutes before serving.
  4. Serve immediately, with lemon wedges and tartar sauce (or remoulade).
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Crab cakes, crab cakes recipe

A Couple Cooks - Recipes worth repeating.

Vegan Crab Cakes

These crispy, crave-worthy vegan crab cakes are truly amazing! These patties will wow eaters of any diet, packed with hearts…

A Couple Cooks – Recipes worth repeating.

These crispy, crave-worthy vegan crab cakes are truly amazing! These patties will wow eaters of any diet, packed with hearts of palm, artichokes, and chickpeas. Serve them up with tartar sauce as a deliciously fun plant-based dinner or appetizer!

Vegan Crab Cakes with Vegan Tartar Sauce

Here’s one of our most deliciously fun vegan experiments yet: vegan crab cakes! Essentially a plant-based patty that tastes like a crab cake, these crispy, crave-worthy bites will wow eaters of any diet. We made a plate for our omnivore family members and they couldn’t stop raving (really!). Packed with hearts of palm, artichokes, and chickpeas, serve them up with tartar sauce for a filling vegan dinner or appetizer.

Ingredients in vegan crab cakes

On a trip to Philadelphia I ordered some vegan crab cakes at a vegan restaurant, curious of how they might taste. These golden crispy orbs were made with hearts of palm and artichokes, and from the first bite I was hooked! (And then I made everyone else at the table taste them.)

This vegan crab cakes recipe is our rendition of that recipe, and it is just as good as the original, we think! Each bite is a burst of tangy flavor, seasoned with savory spices to make it taste hearty and satisfying. We made it for our omnivore aunt and she happily gobbled them up, then asked for the recipe. Our kids loved them too. Here are the ingredients you’ll need:

  • Chickpeas
  • Hearts of palm, canned
  • Artichoke hearts, canned
  • Vegan mayonnaise
  • Panko
  • All-purpose flour
  • Green onion
  • Fresh parsley
  • Dijon mustard
  • Old Bay
  • Garlic powder
  • Salt and pepper
  • Olive oil, for cooking
Vegan Crab Cakes

Notes on hearts of palm

The special ingredient in this recipe is canned hearts of palm. It can be tricky since some grocery stores don’t carry them, but it’s worth holding out for the real thing. (It took us a few tries to find which grocery stores keep them in stock!)

What are hearts of palm? These ivory-colored cylinders the tender inner bud of certain palm trees! They have a mild, slightly sweet flavor and a satisfyingly crisp texture. They are key to the crab-like flavor of these vegan crab cakes, so its worth holding out for them.

Tips on making vegan crab cakes

These vegan crab cakes are made like fritters or other savory cakes like tuna cakes or salmon cakes. Mix up the batter, then form into patties and pan fry them until golden. Here are a few notes for the process:

  • A food processor is helpful, but optional. It’s easiest to whiz together the chickpeas, artichokes, and hearts of palm in a food processor to get a nice even texture. If you don’t have one, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible!
  • Form into ¼ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky.
  • Pan fry in a thin layer of olive oil. Add just a thin layer of oil to the bottom of a large skillet, then pan fry the crab cakes about 3 minutes per side. Remove them to a baking rack to keep the bottom crispy. Then fry the remaining patties in batches. Use your largest skillet possible to have less batches!
Vegan crab cakes with vegan tartar sauce

Meal prep and storage info

Want to prep these vegan crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.

Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers; reheat gently in a skillet.

Ways to serve vegan crab cakes

These vegan crab cakes are a great vegan dinner idea! While they also work as an appetizer, we prefer serving them as the main dish if we’re going to the trouble of frying them up. Because of the protein in the chickpeas, they’re a great filling option as a main course! Here are a few ways to serve them:

Vegan Crab Cakes

More vegan recipes

These vegan crab cakes are one of our new top ideas for plant-based meals! Here are a few more great vegan recipes you’ll love:

This vegan crab cakes recipe is…

Vegetarian, vegan, plant-based and dairy-free.

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Vegan Crab Cakes with Vegan Tartar Sauce

Vegan Crab Cakes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 crab cakes

Description

These crispy, crave-worthy vegan crab cakes are truly amazing! These patties will wow eaters of any diet, packed with hearts of palm, artichokes, and chickpeas. Serve them up with tartar sauce as a deliciously fun plant-based dinner or appetizer!


Ingredients

  • 15-ounce can chickpeas
  • 15-ounce can hearts of palm**
  • 15-ounce can artichoke hearts
  • 2 tablespoons vegan mayonnaise
  • ¾ cup panko (plain)
  • 3 tablespoons all-purpose flour
  • 1 green onion, finely chopped
  • 2 tablespoons chopped fresh parsley, plus more to garnish
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Old Bay seasoning
  • ½ teaspoon garlic powder 
  • ½ teaspoon kosher salt
  • Fresh ground black pepper, to taste
  • Olive oil, for cooking
  • 1 recipe Vegan Tartar Sauce, for serving

Instructions

  1. Drain the can of chickpeas, hearts of palm, and artichokes. Add them to the bowl of a food processor and process for a few seconds until chopped but not pureed.*
  2. Remove the vegetables to a bowl. Stir in the vegan mayonnaise, panko, all-purpose flour, green onion, parsley, Dijon mustard, Old Bay, garlic powder, kosher salt, and a few grinds black pepper until a dough forms. 
  3. Use a ¼ cup measure to divide and form the dough into 12 patties, shaping them with your hands. (You can cook immediately or refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.)
  4. Coat the bottom of a large skillet with a thin layer of olive oil and heat over medium heat. Add the cakes and cook until they are golden brown, about 2 to 3 minutes per side. Remove to a baking rack (to keep the underside crispy) and cook the next batch. Allow to cool for 3 minutes, then enjoy with vegan tartar sauce as a dinner or appetizer. Store cooked crab cakes for up to 3 days refrigerated (they make great leftovers; reheat gently in a skillet).

Notes

*Alternatively, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix them together. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible!

**Canned hearts of palm are essential to the crab-like flavor in these cakes! They are found canned and they are worth seeking out for this recipe (even if it takes another grocery trip).

  • Category: Main Dish or Appetizer
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Vegan crab cakes

A Couple Cooks - Recipes worth repeating.

Cranberry Cream Cheese Dip

Cranberry cream cheese dip is an easy appetizer everyone will love! Homemade sauce has bright, sweet tart flavor (add jalapeno…

A Couple Cooks – Recipes worth repeating.

Cranberry cream cheese dip is an easy appetizer everyone will love! Homemade sauce has bright, sweet tart flavor (add jalapeno if you like).

Cranberry Cream Cheese Dip

Need a simple appetizer to wow at parties? Try this easy cranberry cream cheese dip! The homemade sauce bursts with sweet and tart cranberries, orange juice, and if you’d like, a little jalapeno for a tang. Spoon it over cream cheese and it’s perfect for dipping crackers or even apple slices. It comes together in minutes with minimal effort. So ditch the store-bought dips and make a batch of this homemade cranberry appetizer for your next party! Everyone will gather around the bowl.

Components for cranberry cream cheese dip

Cranberry cream cheese dip is cranberry sauce served over room temperature cream cheese, which brings a sweet tart burst to each bite. We like serving with crunchy salted pecans over the top for a little texture. While you can make this dip with canned cranberry sauce, the flavor isn’t nearly as good. It takes just a few minutes to whip up homemade cranberry sauce and the flavor is beautifully developed, with notes of orange and cinnamon. Here’s what you’ll need for this easy dip:

  • Cranberry sauce: Cranberries (fresh or frozen), granulated sugar, orange juice (or water), jalapeno pepper (optional)
  • Cream cheese
  • Pecans
  • Green onion
Cranberry Cream Cheese Dip

Tips for making the cranberry sauce

This cranberry sauce is a half recipe of our homemade cranberry sauce, with some optional ingredients. It takes just 10 minutes to simmer, and the flavor comes out beautifully bright. Here’s what you need to know:

  • Simmer all ingredients over medium heat until a saucy texture forms. The timing will vary based on your pan and the exact heat level, but it should take about 10 minutes. We like to see most cranberries burst and dissolved, but there can be a few that are still whole.
  • Substitutes are welcome. Don’t have orange juice? You can use water instead if you like.
  • Add orange zest if desired. When you zest the orange, make sure to only get the orange part of the peel: not the white pith! The pith tastes very bitter and if you zest too aggressively, it makes the cranberry sauce taste bitter.
  • Use jalapeno if desired, but it’s not required. The jalapeno pepper adds just a hint of bright flavor without heat.
Cranberry Sauce

Jalapeno is optional (and not spicy!)

Cranberry and jalapeño pepper is a classic flavor combination. This cranberry cream cheese dip is not spicy with jalapeno: since you remove the seeds before dicing it, it simply adds a tangy, irresistible flavor to the dip. Make sure to protect your hands when cutting the pepper and wash them immediately afterwards.

Can you make it spicy? Absolutely! Simply add a few of the jalapeno seeds to the mix when making the cranberry sauce. Another classic way to enjoy cranberry and jalapeno? Try this Cranberry Salsa, another crowd favorite.

Cranberry Cream Cheese Dip

Ways to serve cranberry cream cheese dip

This cranberry cream cheese dip is a sure crowd pleaser at parties! Simply add crackers or bread and it’s perfect for dipping. It’s great for holiday parties like as a Christmas appetizer or Thanksgiving appetizer, but it works anytime using frozen cranberries when fresh aren’t in season. Here are a few of our favorite ways to dip:

And that’s it! Let us know if you plan to try this cranberry cream cheese dip at your next party! Our friends and family couldn’t stop dipping it.

More party appetizers

Love to entertain? Here are a few of our favorite appetizer recipes that are perfect for parties:

This cranberry cream cheese dip is…

Vegetarian and gluten-free (with gluten-free crackers or apple slices).

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Cranberry Cream Cheese Dip

Cranberry Cream Cheese Dip


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8

Description

Cranberry cream cheese dip is an easy appetizer everyone will love! Homemade sauce has bright, sweet tart flavor (add jalapeno if you like).


Ingredients

  • 6 ounces fresh or frozen cranberries
  • ½ cup granulated sugar
  • ½ cup fresh or bottled orange juice (plus zest of 1/4 orange, if desired)
  • 1 cinnamon stick (or ⅛ teaspoon ground cinnamon)
  • 1/2 jalapeño pepper, seeds removed and diced (optional*)
  • 1 8-ounce block cream cheese
  • 2 tablespoons chopped salted pecans (or pistachios, walnuts, hazelnuts, etc)
  • 2 tablespoons thinly sliced green onion top

Instructions

  1. Place the cranberries, sugar, orange juice, cinnamon stick, and optional orange zest and diced jalapeño pepper in a saucepan and bring to a simmer over medium heat. Simmer until the cranberries pop and it becomes saucy, about 10 minutes. Allow to cool for 10 minutes before serving (place in the freezer to speed up the process if desired). You can also make the cranberry sauce in advance and reheat it until warm the stovetop before serving (stir in a little water if it is too thick).
  2. Soften the cream cheese by microwaving the block for 10 seconds on High power. Or, allow the cream cheese to stand for 30 minutes at room temperature.
  3. To serve, spoon the warm cranberry sauce over the cream cheese. Top with chopped pecans and green onions. Serve with crackers.

Notes

*The combination of cranberry and jalapeno is classic for this type of dip, but not required! Removing the seeds makes the pepper add flavor but not heat.

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Cranberry cream cheese dip, cranberry jalapeno cream cheese dip

A Couple Cooks - Recipes worth repeating.

Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip is better than the original: get ready to wow everyone! It’s easy to make with…

A Couple Cooks – Recipes worth repeating.

This vegan spinach artichoke dip is better than the original: get ready to wow everyone! It’s easy to make with no substitute dairy required.

Vegan Spinach Artichoke Dip

No joke, we think this spin on everyone’s favorite dip is better than the real thing. Meet vegan spinach artichoke dip, the snack that no one will believe is plant-based! It’s easy to whip up and requires no special dairy substitutes, just a few regular ingredients. Creamy and bursting with flavor, it will make a splash at your next gathering (it has at many of ours). It’s perfect for entertaining since it’s a gluten-free and vegan appetizer. Get ready to wow everyone!

Ingredients for vegan spinach artichoke dip

This vegan spinach artichoke dip is bursting with flavor: it’s tangy, creamy, and garlicky: exactly how you expect this classic to taste, without the dairy! A traditional spinach artichoke dip uses cream cheese, mayonnaise, Parmesan and mozzarella cheese, artichoke hearts, spinach, and seasoning to make a hot dip that’s baked in the oven.

For this vegan variation, we wanted to try making it without purchased substitutes like vegan mayonnaise and vegan Parmesan. So we made a riff on our vegan nacho cheese using artichokes instead of green chilis. It worked even better than imagined to make a creamy, dairy-like substitute! Here’s what you’ll need for this recipe:

  • Pantry: Raw cashews, canned artichoke hearts, Dijon mustard, garlic powder, onion powder, dried dill, kosher salt, pepper
  • Frozen: Frozen spinach
  • Fresh: Green onions
  • Equipment: Blender (high-speed, if possible)
Vegan Spinach Artichoke Dip

Tips for how to make it

This vegan spinach artichoke dip is very easy to make, and there’s no cooking required! You’ll make a creamy sauce in a blender with cashews, then mix it with chopped spinach, artichokes and green onions to make the creamy dip. Here are the basic steps:

  • Boil the cashews first. Boiling the cashews helps to soften them so they’ll easily break down into a creamy sauce. You can also soak them, but we like the boiling option because it’s quicker.
  • Prep the veggies. While the cashews are boiling, thaw the spinach and chop the artichokes and green onion.
  • Blend the sauce. Blend the drained cashews with part of the chopped artichokes and the Dijon mustard and spices.
  • Mix and bake. Mix everything in a bowl until combined, then pour into a small baking dish and bake at 350°F for 15 minutes.
Vegan Spinach Artichoke Dip

Ways to serve vegan spinach artichoke dip

There are many dippable items that work in a vegan spinach artichoke dip! In general, we recommend bread-like items versus carrots and celery, since the veggies compete with the flavor. But if you love veggies with a spinach artichoke dip, go for it! Here are some ideas for how we like to serve this vegan dip:

  • Pita bread or chips. Pita bread is vegan, Here’s how to make them homemade!
  • Bread. Any sort of vegan bread works here, cut into thin slices. For gluten-free, use gluten-free bread.
  • Crostini. Make a batch of this Easy Crostini using a baguette.
  • Crackers. These homemade crackers are tasty and perfect for dipping. Or for gluten-free, use almond crackers or purchased gluten-free crackers.
Vegan Spinach Artichoke Dip

Storage and make ahead info

This vegan spinach artichoke dip works well made ahead, and you can pop it in the oven right before entertaining! Make this dip up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. Or, leftovers last 3 days refrigerated.

More vegan appetizers

This is one of our favorite vegan appetizer recipes: and it pleases everyone, no matter their diet! It’s great for entertaining during the holidays like Thanksgiving or Christmas, summer barbecues, potlucks, and more. Here are a few more tasty vegan appetizers to try:

This vegan spinach artichoke dip is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6

Description

This vegan spinach artichoke dip is better than the original: get ready to wow everyone! It’s easy to make with no substitute dairy required.


Ingredients

  • 1 cup raw unsalted whole cashews
  • 14-ounce cans (8.5 ounce dry weight) quartered artichokes
  • 8 ounces frozen chopped spinach (about ¾ cup tightly packed)
  • 2 green onions, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup water, plus more as needed
  • Baguette, pita chips or vegan crackers, for serving

Instructions

  1. Preheat the oven to 350°F.
  2. Place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil for 15 minutes. Drain the cashews.
  3. Meanwhile, roughly chop the artichoke hearts and drain or squeeze out excess moisture. Set aside 1 cup for blending. Thaw the spinach by placing it under warm water in a strainer, then squeeze out all remaining moisture several times with your fingers until it makes dry crumbles (you should have about ¾ cup packed spinach). Thinly slice the green onion.
  4. Once the cashews are boiled and drained, place them in the bowl of a blender. Add 1 cup of the roughly chopped artichoke hearts (½ can), the Dijon mustard, garlic powder, onion powder, dried dill, salt, and water in a high speed blender and blend on high until creamy and fully combined, adding 1 to 2 tablespoons more water to get it to a creamy consistency (we added 2 tablespoons).
  5. Add the remaining chopped artichokes, spinach, and thinly sliced green onions to a bowl, breaking up the spinach into crumbles with  your hands. Use a spatula to scrape in the blended cashew mixture and stir everything to combine. Taste and add a few more pinches kosher salt and fresh ground black pepper to taste.
  6. Spread the dip in an even layer in a small baking dish or 9-inch pie plate. Bake for 15 minutes until warmed through. Serve immediately with baguette slices or pita chips.
  7. Serve warm with pita bread, pita chips, baguette slices, or crostini. Make ahead info: make up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Stores up to 3 days refrigerated; reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. 
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Keywords: Vegan spinach artichoke dip

A Couple Cooks - Recipes worth repeating.

Our Best Banana Bread Recipe

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential. Banana…

A Couple Cooks – Recipes worth repeating.

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.

Banana Bread Recipe

Banana bread is a kitchen staple, and we’re confident this one needs to make its way into your recipe rotation. This easy banana bread recipe uses just one bowl and common pantry ingredients to make the very best loaf. It bakes up golden, moist, perfectly sweet and scented with a hint of cinnamon. There’s no need for secret ingredients: just ripe bananas and 15 minutes. Here’s how to make banana bread and ideas for how to customize it with mix-ins, glazes, and more!

Ingredients in this easy banana bread recipe

Banana bread is an old American standard: it started appearing the 1930’s in cookbooks when home cooks had access to baking powder and bananas. It may have stemmed from the Great Depression as a way to use up ripe bananas. Over the years, it’s become as essential to American culture as apple pie. It’s the most popular way to use ripe bananas in baked goods.

This banana bread recipe uses common pantry ingredients to make a moist, sweet loaf. Some recipes include tricks like sour cream to add moisture, but this recipe doesn’t need it. Here’s what you need for the best banana bread:

  • Very ripe bananas
  • Eggs
  • Granulated and brown sugar
  • Melted butter or neutral oil
  • Vanilla extract
  • Baking soda
  • Cinnamon
  • Kosher salt
Banana Bread Recipe

Use very ripe bananas

The key to the best banana bread is using very ripe bananas. Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more.

  • Do not use unripe bananas! The peel should have a large amount of black spots, or be uniformly black in color.
  • If the bananas have mold on the peel, do not use them. Bananas with mold or those leaking liquid should be discarded.
  • You can freeze very ripe bananas and use them in baked goods later. If you don’t have time to us very ripe bananas, freeze them by peeling them and slicing into rounds. You can use them later for bread, muffins and more: just make sure to include the liquid that separates from the fruit in the batter.

Butter vs oil in banana bread

This banana bread recipe uses melted butter in the batter, which makes it easy to make in one bowl with no mixer required! Here are a few notes on butter versus oil in breads:

  • Butter lends a richer flavor and makes a more even crumb. Using a dairy fat brings a tender, even crumb and texture to a quick bread.
  • Oil makes it even moister, and works as a substitute. The texture is a little spongier with oil, but it works well! You can substitute a neutral oil like vegetable or grapeseed for the butter here.
  • Or, you can use a combination of the two. Using half butter and half oil also has great results.

Another pro to using butter: cook it a few minutes longer when melting to make brown butter, which adds a toasty, caramel flavor to the bread. Vegan butter also works as a substitute.

Banana Bread Recipe

Pan size variations

This banana bread recipe works for both 9 x 5″ and 8 x 4″ pan sizes with a slight modification. Here are a few notes:

  • 8 x 4 pan: This pan size works well if you only have 1 ½ cups mashed bananas (and not 2 cups, as called for in the recipe below). You can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. Watch the bake time and adjust accordingly.
  • 9 x 5″ pan: Make the recipe as written below for a 9 x 5″ loaf pan. You can also make it with 1 ½ cups bananas and flour, but it will not be as tall in shape. Again, adjust the bake time accordingly.

How to know when banana bread is done

The only tricky part about baking quick breads like this banana bread recipe is how to know when they are done. Here are a few visual cues to look for:

  • Banana bread is done when the top is set and springs back, and a tooth pick inserted comes out with a few clinging crumbs. The toothpick test does not have to be fully clean! In fact, if it comes out clean the bread may be overdone.
  • The bread is cooked when the internal temperature is 200°F. You can also insert the probe of a food thermometer to assess when the bread is cooked through.
Banana Bread

Banana bread variations: mix-ins and toppings

Banana bread is a canvas for endless variations! Here are a few ideas for additions to this banana bread recipe:

  • Toasted nuts: Fold ½ cup toasted pecans or toasted walnuts into the batter.
  • Chocolate chips: Fold ¾ cup semi-sweet or dark chocolate chips into the batter, then top with another ¼ cup.
  • Blueberries: Toss 1 ½ cups blueberries with 1 tablespoon flour, then fold them into the batter (the flour helps to prevent sinking).
  • Cinnamon sugar topping: Mix 2 tablespoons granulated or brown sugar with ½ teaspoon ground cinnamon, and sprinkle it across the top.
  • Streusel topping: Mix ¼ cup sugar, ¼ cup flour and 1 teaspoon cinnamon. Cut 2 tablespoons room temperature butter into small pieces, then use your fingers to rub it into the dry ingredients until crumbles form. Sprinkle over the bread and bake. Cover with foil at 30 to 45 minutes to prevent burning.
  • Brown butter: Make the bread with brown butter instead of melted butter to add nutty and caramel notes.
  • Glazes: Allow the bread to cool fully, then drizzle with vanilla glaze, cream cheese glaze or maple glaze.
  • Frosting: Allow the bread to cool fully, then top with cream cheese frosting.
Banana Bread Recipes

Ways to serve banana bread

There are a few creative ways to serve banana bread if you want to re-purpose leftovers. Try Banana Bread French Toast by cutting it into slices, then dipping it in an egg mixture and frying it for breakfast. Or serve it as a dessert “a la mode” by topping a slice with ice cream, salted caramel sauce, and chopped pecans.

Dietary swaps

There are a few ways to change up a banana bread recipe to make it vegan or gluten-free! Here are a few notes:

Banana bread storage

Banana bread holds up well over time. It lasts 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 days. You can also freeze it for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Let us know what you think of this recipe in the comments below. We hope you love it as much as our family does!

More banana bread recipes

This classic recipe has many variations. Here are a few more banana bread recipes to try:

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Banana Bread Recipe

Our Best Banana Bread Recipe


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12

Description

This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.


Ingredients

  • 2 cups* mashed ripe bananas (3 very large or 5 medium bananas)
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup melted butter** (or neutral oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • Optional mix ins: ½ cup chopped toasted pecans or toasted walnuts, ¾ cup chocolate chips

Instructions

  1. Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.
  2. Mash the bananas in the bottom of a large bowl, enough for 2 cups. Whisk in the eggs. Switch to a spatula and stir in the granulated sugar, brown sugar, butter, and vanilla extract.
  3. Stir in the baking soda, cinnamon, and kosher salt. Add the flour and gently stir until just combined and no streaks of flour remain. 
  4. Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes*, until the top is set and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F). 
  5. Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. (If desired, allow to cool fully and top with a glaze.***)
  6. Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*If you only have 1 ½ cups mashed bananas, you can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. You can also make it with 1 ½ cups bananas and flour in a 9 x 5″ pan, but it will not be as tall in shape. The bake time will vary based on pan size and batter amount, so watch and adjust accordingly.

**To make brown butter banana bread, brown the butter and then cool it in the freezer for 15 minutes before using in the bread.

***Try maple glaze, cream cheese glaze or vanilla glaze. See the section above for notes about cinnamon sugar or streusel toppings. 

  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana bread recipe, banana bread, how to make banana bread, best banana bread, easy banana bread

A Couple Cooks - Recipes worth repeating.

Pumpkin Dip

Everyone loves this pumpkin dip recipe that tastes just like pumpkin pie! All you need is 5 minutes to whip…

A Couple Cooks – Recipes worth repeating.

Everyone loves this pumpkin dip recipe that tastes just like pumpkin pie! All you need is 5 minutes to whip up this fall favorite.

Pumpkin Dip

Of all of the pumpkin-spiced recipes floating around this time of year, this one is arguably one of the quickest, easiest paths to the flavors of fall. Try this pumpkin dip recipe! It tastes just like pumpkin pie and you can whip it up in just 5 minutes in a food processor or blender. Scoop up a fluffy dollop with an apple slice and you’ll immediately want to devour the entire bowl. Our friends and family go crazy over this one, so here are all our secrets!

Ingredients in pumpkin pie dip

This pumpkin pie dip tastes like pumpkin pie filling: in fact, we almost like it even better! It’s pure and full-flavored, with just the right balance of cinnamon and pumpkin pie spices. We’ve made it often for friends and family, and everyone goes crazy for it. It’s ideal for a fall dinner post-apple picking or pumpkin patch visit, Halloween parties, and Thanksgiving gatherings. All you need are 6 ingredients:

  • Cream cheese
  • Pumpkin puree
  • Powdered sugar
  • Cinnamon
  • Pumpkin pie spice
  • Vanilla extract
Pumpkin Dip

Tips for making pumpkin dip

This pumpkin dip recipe takes just a few minutes to whip up! All you need is a food processor, though you can also use other tools to get the job done. Here are a few tips for making this simple dip recipe:

  • Use a food processor or stand mixer. The best tool for the job is a large food processor. You can also try it in a stand mixer or with an electric hand mixer.
  • Soften the cream cheese first. You can let it sit at room temperature for 30 minutes to soften, but we often don’t have the time for this. Here’s a trick: simply microwave it for 5 seconds. Just don’t do it any longer because you don’t want the cream cheese to melt!
  • Blend and serve immediately. Some pumpkin dip recipes require refrigeration but why wait? Take one bite of this creamy, fluffy dip and you’ll want to devour it immediately.
pumpkin puree

Storage info

This pumpkin dip dip recipe can be eaten immediately, or you can make it in advance and store it before eating. This recipe lasts 5 days refrigerated. It becomes more solid in texture when cold, so allow it to stand at room temperature for a few minutes before serving for best results.

Ways to serve pumpkin dip

What to serve with pumpkin pie dip? Our favorite is apple slices, but there are lots of other ways to serve it. The best options are fall-favorite fruits, pretzels and cookies. It’s perfect for any fall gathering as an appetizer, snack, or even dessert! It’s especially great for kids. Here are a few ideas for dipping:

  • Apple slices
  • Pear slices
  • Pretzels
  • Ginger cookies
  • Vanilla cookies
  • Graham crackers
Pumpkin Pie Dip

More pumpkin recipes

This pumpkin pie dip recipe is one of our favorite pumpkin recipes, but here are a few more we love to make:

This pumpkin pie dip recipe is…

Vegetarian and gluten-free.

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Pumpkin Dip

Pumpkin Dip (5 Minutes!)


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 to 8

Description

Everyone loves this pumpkin dip recipe that tastes just like pumpkin pie! All you need is 5 minutes to whip up this fall favorite.


Ingredients

  • 8 ounce package cream cheese, softened 
  • ¾ cup pumpkin puree
  • 3/4 cup powdered sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  1. To soften the cream cheese, plate it on a plate and microwave for 5 seconds on High power. (Alternatively, allow the block of cream cheese to sit at room temperature for 30 minutes.)
  2. Place the cream cheese, pumpkin puree, powdered sugar, cinnamon, pumpkin pie spice, and vanilla extract in a food processor (or a stand mixer fitted with paddle attachment or electric hand mixer). Blend until fully combined, stopping and scraping with a spatula as needed.
  3. Serve immediately or refrigerate until serving. Stores refrigerated for up to 1 week.
  • Category: Dip
  • Method: No Cook
  • Cuisine: Dip
  • Diet: Vegetarian

Keywords: Pumpkin dip, pumpkin pie dip

A Couple Cooks - Recipes worth repeating.