Easy Bruschetta

This bruschetta recipe pairs the traditional Italian grilled bread with tomatoes, garlic and basil. A simple, crowd-pleasing appetizer! Need a…

A Couple Cooks – Recipes worth repeating.

This bruschetta recipe pairs the traditional Italian grilled bread with tomatoes, garlic and basil. A simple, crowd-pleasing appetizer!

Bruschetta

Need a crowd-pleasing appetizer or snack? Let’s make classic bruschetta! This Italian appetizer has become ubiquitous all over the world because of its easy-to-love flavors. Who can say no to crunchy, toasted bread piled with tasty toppings? The most popular way to serve bruschetta in America is with chopped tomatoes, garlic and basil: but it’s actually not the traditional Italian way. Here’s how to make it and more about the background of this classic dish.

What is bruschetta?

Bruschetta is an Italian appetizer (antipasto) of toasted bread with vegetable, cheese, or meat toppings. The term bruschetta refers to the toasted bread, not to the topping itself. The tomato and garlic topping that’s often served in America is actually not traditionally Italian. Italian-style bruschetta has varied toppings that are often seasonal or up to the chef (like mushroom bruschetta, artichoke bruschetta, ricotta bruschetta, and more).

How to pronounce it

How to pronounce bruschetta? Italians say it broo-skay-ta. The “ch” sound is pronounced like a “k”. This word is often mispronounced in America as bruh-shetta. What’s the plural of bruschetta? The Italian word is bruschette (prounounced broo-skay-tay).

Bruschetta Recipe

Ingredients in this bruschetta recipe

This bruschetta recipe features the classic American-style topping: tomatoes, onion, garlic and basil. This recipe is perfect for summer when fresh tomatoes abound. The ingredient list is simple, but there are a few things to note in the method that make the classic flavors possible. Here’s what you’ll need to make bruschetta:

  • Tomatoes: of any variety, make sure they are ripe. Some people swear by using roma tomatoes, but this type of tomato is often tasteless and mealy (more on that below).
  • Garlic
  • Basil
  • Red onion
  • Olive oil
  • Balsamic vinegar
  • Baguette
  • Salt and pepper
How to make bruschetta

Tips for how to make bruschetta

It might seem simple (just put tomatoes on toast!). But there are a few tricks to making bruschetta. The most important challenge: tomatoes are juicy and can easily soak through the bread. This bruschetta recipe avoids becoming soggy for at least 1 hour at room temperature, plenty of time for eaters to enjoy. Here are a few tips for how to make bruschetta:

  • Chop only the flesh of the tomatoes. Discard any liquid and seeds.
  • Mix the vegetables with seasonings. Add the chopped vegetables with olive oil and balsamic vinegar, and allow them to sit while you toast the bread.
  • Toast or grill the bread. Brush the bread slices with olive oil and toast in the oven at 400 degrees Fahrenheit for 5 to 10 minutes. Or grill the bread on a grill or grill pan.
  • Strain the tomato mixture. Here’s the important part! Strain off all extra liquid with a fine mesh strainer before topping the toasts.
  • Add the tomatoes to the bruschetta, then top with flaky sea salt. The extra sprinkle of salt provides the final flavoring.
Bruschetta

Make ahead and storage

Making bruschetta for a party? Here are a few tips for making this tasty summer appetizer ahead of time:

  • Make the tomato topping in advance without the basil. Store refrigerated until serving, up to 1 day in advance. The strain before using as a topping, then add the fresh basil. (Basil becomes brown when refrigerated).
  • Toast the bread in advance. Toast the bread. Allow it to cool completely, then store it in a container with the lid loosely closed or a towel on top. Any extra moisture can cause the bread to become soggy, so use caution. If it does become soggy, place it in the oven for a few minutes to re-crisp up.
  • Assemble directly before serving. Add the topping to the bread directly prior to serving.

More appetizer recipes

Entertaining and need some party ideas? Try these crowd-pleasing appetizer recipes:

This bruschetta recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten-free, use gluten-free bread.

Print
Bruschetta

Easy Bruschetta


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

Description

This bruschetta recipe pairs the traditional Italian grilled bread with tomatoes, garlic and basil. A simple, crowd-pleasing appetizer!


Ingredients

  • 1 1/2 pounds or 3 large tomatoes (2 1/2 to 3 cups diced)*
  • 3 medium garlic cloves (2 minced and 1 whole)
  • 10 large basil leaves, thinly sliced
  • ¼ cup minced red onion
  • 1 ½ tablespoons olive oil, divided
  • ½ tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • Fresh ground black pepper, to taste
  • 1 baguette or thin French bread loaf
  • Sea salt, for garnish (or more kosher salt)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Chop and dice the flesh of the tomatoes, discarding liquid and seeds. Mince the garlic, slice the basil and mince the red onion. Gently mix the chopped tomatoes with the garlic, red onion, basil, ½ tablespoon of the olive oil, vinegar, salt and fresh ground black pepper. (Depending on the type and ripeness of the tomatoes, it will become very juicy: you’ll strain out the liquid later.) Allow the tomatoes to sit while you toast the baguette.
  3. Slice the baguette into 1/2-inch slices and brush the tops with the remaining 1 tablespoon olive oil, split between the slices. Place the slices on a baking sheet and toast in the oven for 5 to 10 minutes until crisp, then broil for 1 to 2 minutes until it browns on the edges. You can also make grilled bread on a grill or using a grill pan. Once the bread is toasted or grilled, peel the remaining garlic clove, cut a flat edge and rub it on the top of each toast.
  4. Use a fine mesh strainer to drain the tomatoes of all liquid. Then use a fork or spoon to remove the tomatoes from the bowl and place them onto each piece of bread, leaving any remaining liquid behind in the bowl. Sprinkle sea salt (or more kosher salt) for garnish, which adds the final flavoring. Bruschetta lasts up to 1 hour without getting soggy.

Notes

*You can use any tomato variety. Roma tomatoes are less juicy (which helps reduce sogginess), but have less flavor. Because you’ll strain the mixture before topping the bread, any type of tomato works here.

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Appetizer
  • Diet: Vegetarian

Keywords: Bruschetta, bruschetta recipe, how to make bruschetta

A Couple Cooks - Recipes worth repeating.

Mexican Inspired Corn Dip

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled…

A Couple Cooks – Recipes worth repeating.

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled cheese!

Mexican Corn Dip

Looking for a fast and easy dip to impress at parties or a simple dinner? Try this Mexican inspired corn dip! This recipes celebrates the flavors of elote (Mexican street corn), riffing on them to make a tasty dip for eating with crunchy tortilla chips. The pops of sweet corn against the tangy lime, zingy green chiles and salty crumbled cheese is absolutely irresistible! It’s quick to put together with canned corn, though any type of cooked corn works too (especially grilled!). Serve it as a party dip or a simple side for tacos and you won’t want the bowl to end.

Ingredients in Mexican street corn dip

This Mexican corn dip is inspired by the flavors of Mexican street corn, aka elote or equites: corn that’s slathered in a creamy sauce made with lime and chili powder, coated with crumbly Cotija cheese and fresh cilantro. (It’s up there as one of our top favorite dishes!) Elote is grilled corn on the cob, and esquites is corn kernels served in a cup with a spoon. This dip recipe is not authentic to Mexican cuisine, but it celebrates the flavors of these traditional dishes in a quick dip you can eat with tortilla chips. Here’s what you’ll need:

  • Mayonnaise
  • Greek yogurt or sour cream
  • Lime juice
  • Chili powder, garlic powder, cumin, and salt
  • Canned corn (or cooked corn)
  • Green onion
  • Red pepper
  • Cilantro
  • Canned green chiles
  • Cotija cheese or feta cheese
Mexican Street Corn Dip

For the corn: use canned or cooked

This Mexican corn dip uses canned corn, which has great flavor (we recommend it versus frozen, which can taste rather bland). But if you have fresh corn on the cob on hand and want to cook it, even better! Here are a few easy methods for cooking corn:

You can also microwave corn on the cob, but you can only cook up to 4 cobs at once. This recipe requires about 5 cobs, so it’s a less efficient method. We recommend microwaving when you want to cook 1 or 2 cobs.

Mexican Corn Dip

Cotija cheese vs feta cheese

You might wonder: why is feta cheese in a Mexican recipe when it’s Greek in origin? Well, it’s a substitute for Mexican Cotija! Cotija cheese is a Mexican cow’s milk cheese: it’s white with a dry texture and salty flavor. You can buy it fresh or aged, but it’s usually easiest to find fresh at the grocery. 

Can’t find Cotija? You can substitute feta cheese: it has a similar texture and salty flavor to Cotija. Queso fresco is another similar Mexican cheese, but the flavor is very mild and not nearly as salty as Cotija. We wouldn’t recommend using it here.

Ways to serve Mexican corn dip

This Mexican corn dip is very versatile: you can even serve it as a side instead of a dip! Here are a few ways to serve this recipe once you’ve mixed up the ingredients:

Mexican Corn Dip Recipe

Leftover storage

This Mexican corn dip stores well: keep it for up to 3 days refrigerated. (You likely can store even longer, but it does become slightly watery over time.) Make sure to bring it to room temperature prior to serving.

More dip recipes

Love to dip? Here are a few favorite dip recipes you’ll love:

This Mexican corn dip recipe is…

Vegetarian and gluten-free.

Print
Mexican Corn Dip

Mexican-Inspired Corn Dip


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8

Description

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled cheese!


Ingredients

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon each garlic powder and cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 3 cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
  • 2 green onions, sliced
  • 1/2 red pepper, finely diced
  • 3 tablespoons cilantro, finely chopped
  • 7 ounce can diced green chiles
  • 1 cup crumbled Cotija cheese or feta cheese

Instructions

  1. In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
  2. Prepare the corn, green onions, red pepper and cilantro as noted above. Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.

Notes

*This should require about 5 cobs corn, depending on their size.

  • Category: Dip
  • Method: No Cook
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Keywords: Mexican corn dip

A Couple Cooks - Recipes worth repeating.

Dilly Beans

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip…

A Couple Cooks – Recipes worth repeating.

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip up a jar of pickled green beans.

Dilly Beans

Are you a pickle lover? Here’s a jar you’ll fall hard for: Dilly Beans! These slender, crunchy pickled green beans pack a vinegary, herbaceous punch. They’re irresistible to snack on out of the jar, and make the ideal condiment to a picnic lunch, pitch in or cheese plate. Guess what: this old fashioned recipe doesn’t even require any fancy canning equipment! All you need is 20 minutes, a jar and some beans to whip up this quick pickles recipe: and you’ll be glad you did.

Ingredients for dilly beans

Dilly beans are pickled green beans that are preserved with garlic and dill seed (or fresh dill), which infuse the flavor of a classic dill pickle. You can make dilly beans as a classic canning recipe or as quick pickles or refrigerator pickles, where the jar is stored in the refrigerator immediately after making them. Quick pickles don’t require any special canning equipment, so it’s our preferred method for homemade pickles. They last for 1 month in the refrigerator (but are not shelf stable). Here’s what you’ll need to make dilly beans:

  • 1 wide-mouth pint canning jar
  • Green beans: the thinner the better! Look for very thin beans or even French green beans
  • Garlic
  • Bay leaf
  • White vinegar
  • Sugar
  • Salt
  • Peppercorns
  • Dill seed: not dried dill weed! (see below)
  • Fresh dill: you can omit if desired, but we like using both fresh dill and dill seeds
Dilly Beans

Dill seed versus dill weed: what’s the difference?

The key to this dilly beans recipe? Dill seed. But don’t confuse this with the similar but also important dried dill weed! Use dill weed here and you won’t be able to detect a dill flavor at all. Here’s why:

  • Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking.
  • Dried dill weed is the dried green leaves and stems of the plant. This spice is often used in cooking (it’s what gives Ranch Dip it’s signature flavor). But if used in canning, it has a very mild flavor that doesn’t penetrate the jar.
Dilly beans

How to make dilly beans: basic steps

This dilly bean recipe takes just 20 minutes to assemble the jar. Once it’s done, refrigerate for 24 hours for the best flavor and texture. The hardest part of this recipe is the waiting! Here are the basic steps (or jump right to the recipe):

  • Trim the green beans: Trim the beans so they fit into a wide-mouth pint jar. Add the garlic cloves, bay leaf, and fresh dill.
  • Bring the brine ingredients to a boil: Place white vinegar, water, sugar, salt, peppercorns, and dill seed in a pot and bring to a boil (see the recipe below for the exact quantities).
  • Pour in the jar and wait until it cools (about 1 hour). 
  • Refrigerate 24 hours. This helps to infuse the flavor into the beans and soften their texture. Very thin or French green beans pickle the best because their flavor is tender and crunchy right away! Some types of very thick green beans can still taste slightly tough after 1 day: so you may want to wait 48 hours if your beans are very thick.

Want to make more than 1 pint? It’s easy to double or triple this recipe. Head to the recipe below and press the 2x or 3x buttons next to the word Ingredients.

Storage info

How long can you store dilly beans? Store homemade dilly beans refrigerated for up to 1 month. This type of pickles are not shelf stable, so don’t attempt to store them in your pantry. Keep them in the refrigerator and you can eat off of them for days.

Dilly beans

Ways to serve dilly beans

We love dilly beans best right out of the jar! There are loads of ways

More green beans recipes

Love green beans? Here are more great green beans recipes for using this tasty veggie:

This dilly beans recipe is…

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

Print
Dilly Beans

Dilly Beans


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 1 pint

Description

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip up a jar of pickled green beans.


Ingredients

  • 8 ounces green beans (thin or French beans are best)
  • 2 garlic cloves, sliced
  • 4 sprigs fresh dill*
  • ½ cup white vinegar
  • ½ cup water
  • ½ tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • ½ tablespoon dried dill seed* (not dried dill weed)

Instructions

  1. Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  2. Trim the green beans so they fit in jar with about 1/2” of space remaining at the top.
  3. Add the green beans, garlic and dill sprigs into the jar, squeezing them in as tightly as possible.
  4. In a small saucepan, combine the white vinegar, water, sugar, kosher salt, peppercorns, and dried dill seed. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  5. Once boiling, pour the brine into the jar. Tap the jar on the counter to release any air bubbles. 
  6. Discard any remaining brine, or top off the jar with extra water if any green beans are exposed at the top.
  7. Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Refrigerate 24 hours for best flavor. Keeps up to 1 month refrigerated (this recipe is not shelf stable).

Notes

*Dill seed are small, brown flat seeds of the dill plant that are used in canning. Don’t use dried dill weed, which is the dried green leaves of the plant. Here we used dill seed in combination with fresh dill; if you can’t find fresh dill you can omit it.

  • Category: Pickles
  • Method: Pickling
  • Cuisine: Pickles
  • Diet: Vegan

Keywords: Dilly beans, dilly beans recipe, dilly bean recipe

A Couple Cooks - Recipes worth repeating.

Loaded Hummus Dip

Hummus dip is a quick and easy appetizer! Top a platter with cucumber, tomatoes, olives and feta cheese, then dip…

A Couple Cooks – Recipes worth repeating.

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

Hummus Dip

Here’s a recipe that’s ideal for parties and entertaining in any season: Hummus Dip! This one even doubles as a tasty snack or a light dinner with a few other filling appetizers. Spread hummus on a platter or in a bowl, then top with cool cucumber, tomatoes, olives, artichokes and feta cheese. Each bite is a burst of tangy, bright and creamy flavor! It’s best with crunchy pita chips, but anything goes here. Once you start dipping…it’s hard to stop.

Ingredients in hummus dip

This hummus dip is a play on a layered dip: it’s like taco dip with Mediterranean flavors. It’s very simple to whip up: throw hummus on a platter or in a bowl and top with the toppings. Keep in mind: you’ll want a best quality hummus here: or you can make your own! Here are a few notes on the ingredients you’ll need:

  • Hummus: Use the best quality brand you can find. We suggest avoiding Sabra brand as the flavor is much too aggressive. We like Hope Hummus, but it can be expensive. It’s easy to make Homemade Hummus for the best flavor.
  • English cucumber: Use an English cucumber for best flavor. This variety is long and thin, and comes wrapped in plastic in the grocery store. The flavor is sweeter and milder than a standard cucumber, and the peel is not as tough.
  • Red onion
  • Cherry tomatoes
  • Artichoke hearts: Look for any type of canned artichoke hearts you can find; marinated works too!
  • Kalamata olives
  • Feta cheese
  • Fresh parsley or dill
Hummus Dip

Serve with pita chips, or make your own

The best thing to dip in hummus dip? Pita chips! They’re crispy and salty, and make the best vessel for delivering this tasty party snack to your mouth. Pita chips are easy to find at the store, but we love making our own. Why? They taste much fresher than the store-bought kind, which can have an artificial aftertaste.

All you have to do? Split open pita pockets, brush with olive oil and season with salt, cut into wedges and bake for about 8 to 10 minutes at 400 degrees. Head to this recipe: Homemade Pita Chips.

Pita chips recipe
Homemade pita chips are ideal for hummus dip

What to dip in hummus

The type of foods you can dip into hummus are endless! Both bread-items and veggies work here. You can get creative and go outside the box with ideas, but we find that classic flavors work the best. Here are our best ideas for what to dip in hummus:

  • Pita bread
  • Pita chips
  • Flatbread
  • Pretzel chips
  • Bagel chips
  • Crackers
  • Crostini
  • Carrots or rainbow carrots
  • Celery
  • Cucumber slices
  • Bell pepper slices
  • Snap peas or snow peas
  • Broccoli

Storage info

This hummus dip is best the day it is made, which is what we suggest if you’re serving it for entertaining. But it does keep well in the refrigerator! We like making a large platter for lunches and eating off of it all week. Store covered in the refrigerator for 3 days, but we’ve stretched it to 5 days.

Hummus Dip

How to serve hummus dip

Hummus dip is an ideal summer appetizer, great for barbecues, cookouts and potlucks. But it works any time of the year: it’s especially nice for showers like baby showers or bridal showers, or works for any type of pitch-in.

You can also eat it as a healthy snack or as part of an appetizer dinner! Make this hummus dip and a charcuterie board, grab a glass of wine and you’ve got an easy dinner.

More dip recipes

Homemade dips are ideal for parties, snacks and anytime! Here are a few more easy dip recipes:

This hummus dip recipe is…

Vegetarian and gluten-free (without pita chips).

Print
Hummus Dip

Loaded Hummus Dip


  • 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 appetizer! 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, 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: Appetizer
  • Method: No Cook
  • Cuisine: Mediterranean inspired
  • Diet: Vegetarian

Keywords: Hummus dip, what to dip in hummus

A Couple Cooks - Recipes worth repeating.

Fruit Skewers

Fruit skewers are a fun and festive appetizer or snack! This healthy treat is easy to make and pleases everyone.…

A Couple Cooks – Recipes worth repeating.

Fruit skewers are a fun and festive appetizer or snack! This healthy treat is easy to make and pleases everyone.

Fruit Skewers

Looking for a fun appetizer idea or healthy snack? Try Fruit Skewers! Everything tastes better on a stick, right? This is a simple concept that’s more like an idea than a recipe: but it makes everyone go crazy for pure, fresh fruit. Use whatever fruits you like and if desired, serve with our favorite 3 ingredient fruit dip! The skewers are perfect for a summer appetizer, snack ideas or even a healthy dessert. We recently served these after a summer meal al fresco and it was the perfect after-dinner treat!

Ingredients for fruit skewers

Fruit skewers work with just about any fruit: so you can get as creative as you like! There are a myriad of artistic ways to combine fruits and thread them onto skewers. For our version, we picked fruits our family loves: because to be honest, we’ve got a few picky fruit people (sorry cantaloupe, you’re not a fave!). Here’s what we chose and a few other ideas:

  • Strawberries
  • Watermelon
  • Pineapple
  • Grapes
  • Blueberries
  • 12-inch wooden skewers
  • Other fruits that work well: Cantaloupe, oranges, kiwi, honeydew melon, purple grapes, blackberries, and raspberries
Fruit Skewers

Tips for threading fruit skewers

It’s easy to make fruit skewers and you can go in many different directions! Choose a rainbow of fruit, or go more monochrome with just 2 or 3 colors of fruit. The way you cut the fruit changes the look as well! Here are a few tips and ideas for threading the skewers:

  • A 12-inch skewer or smaller is a nice size. Avoid skewers that are very long as they are awkward to eat off of (especially for children).
  • Pre-cut fruit makes for quick prep. We got pre-cut pineapple and watermelon here, which is easy to find in the produce section of your grocery store. Or you can cut from the larger fruits: here’s how to cut pineapple and how to cut watermelon.
  • If desired, cut strawberries into a heart shape. Cut a notch into the top when you remove the stems, and you’ve got an instant heart shape! It looks nice on a skewer.
  • Determine a theme. Are you going rainbow? Red white and blue? Anything goes in skewer-land: just get creative.
  • Use cookie cutters. Want to get over-the-top cute? Use cookie cutters to cut shapes into watermelon or cantaloupe (like stars or hearts).
Fruit Skewers

Serve with fruit dip if desired

It’s optional, but we love serving fruit skewers with our famous 3 ingredient fruit dip. It’s so simple whip up and tastes incredible: tangy, lightly sweet and perfect for fruits of all kinds. All you’ll need is Greek yogurt, maple syrup or honey, and vanilla extract. Head to the recipe below: and we promise it will become a favorite in your house! We’ve got it memorized over here.

Fruit Skewers

More easy appetizer recipes

These fruit skewers are perfect as a summer appetizer: but they work in any season and for any occasion! They’re also perfect for healthy snacks and even a refreshing treat after a meal. Here are a few more fun appetizers you’ll love:

This fruit skewers recipe is…

Vegetarian, gluten-free, vegan, plant-based and dairy-free (without the dip).

Print
Fruit Skewers

Fruit Skewers


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16 skewers

Description

Fruit skewers are a fun and festive appetizer or snack! This healthy treat is easy to make and pleases everyone.


Ingredients

For the fruit skewers

  • 16 strawberries
  • 16 watermelon chunks (fresh or pre-cut)
  • 16 pineapple chunks (fresh or pre-cut)
  • 16 green grapes
  • ¾ cup blueberries

For the fruit dip (optional)

  • 1 cup Greek yogurt
  • 2 tablespoons pure maple syrup or honey
  • ½ teaspoon vanilla extract

Instructions

  1. Cut a notch into the strawberries to remove the stems and create a heart shape (see photos). If necessary, cut the pineapple and cut the watermelon into bite-sized chunks (buying pre-cut fruit makes for speedy prep).
  2. Thread the fruit onto 12-inch wooden skewers.
  3. If desired, make the dip: stir together the Greek yogurt, maple syrup or honey, and vanilla extract. Serve immediately or refrigerate up to 1 day before serving.
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Fruit skewers

A Couple Cooks - Recipes worth repeating.

Caprese Skewers

Caprese skewers are a fun and easy summer appetizer! This spin on the classic salad is ideal to impress guests…

A Couple Cooks – Recipes worth repeating.

Caprese skewers are a fun and easy summer appetizer! This spin on the classic salad is ideal to impress guests or for a meal al fresco.

Caprese Skewers

Here’s a fun summer appetizer that pleases nearly everyone: Caprese Skewers! This easy appetizer is visually stunning and irresistibly tasty, spearing all the components of a Caprese Salad onto a skewer. There’s nothing better than basil and tomatoes in summer, and combined with seasoned mozzarella and a balsamic glaze: you won’t be able to eat just one!

Elements in caprese skewers

Caprese skewers are so simple, you barely need a recipe. What’s more fun than caprese salad on a skewer? We’ve got a few tips for maximum flavor in this pared back combination. Here are the ingredients you’ll need to make caprese skewers:

  • Ripe cherry tomatoes
  • Fresh basil leaves
  • Small fresh mozzarella balls (aka ciliegine) or marinated mozzarella
  • Italian seasoning, garlic powder and salt
  • Olive oil
  • Balsamic glaze
  • Short skewers
Caprese Skewers

For the mozzarella

Often, fresh mozzarella balls can be deliciously chewy but rather bland tasting. For this caprese skewers recipe, we wanted to punch up the flavors of the mozzarella! All you have to do is mix the balls with a hint of olive oil, Italian seasoning, garlic powder and salt: and it adds a big boost of flavor.

When you’re shopping for mozzarella, also look for ciliegine, the Italian word for this product. If you can find them, you can also use marinated mozzarella balls to add a tangy, herby undertone.

Use homemade or purchased balsamic glaze

Balsamic reduction is balsamic vinegar that has been heated and reduced until it thickens into a syrupy glaze. Caprese salad is often served with a flourish of this drizzle (especially in American restaurants). For these caprese skewers, it adds a nice visual interest as well as tangy pop to the flavor.

You can make an easy homemade balsamic glaze with balsamic vinegar, which takes about 10 minutes to reduce on the stovetop. It’s also very easy to find bottled balsamic glaze at the grocery store these days: and the flavor isn’t drastically different than homemade. Do what works for you!

Caprese Skewers

Serving caprese skewers

These caprese skewers are great for parties and hold up well when sitting at a buffet table. You can leave out caprese skewers for up to 2 hours at room temperature, then make sure to refrigerate due to the cheese.

You can refrigerate leftover skewers for a few days, but keep in mind: the basil can turn dark over time. If you’re making these ahead, make them no more than 3 hours in advance.

More summer appetizers

Summer is great for entertaining with parties, picnics, and cookouts! Here are some more fun summer appetizer ideas:

This caprese skewers recipe is…

Vegetarian and gluten-free.

Print
Caprese Skewers

Caprese Skewers


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16 skewers

Description

Caprese skewers are a fun and easy summer appetizer! This spin on the classic salad is ideal to impress guests or for a meal al fresco.


Ingredients

  • 16 small fresh mozzarella balls (Ciliegine), drained
  • 1 teaspoon olive oil
  • ½ tablespoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 32 round cherry tomatoes
  • 32 small fresh basil leaves
  • 1 tablespoon balsamic reduction (purchased or homemade)
  • 16 short skewers

Instructions

  1. Dry the mozzarella and toss in bowl with the olive oil, Italian seasoning, garlic powder and kosher salt.
  2. Thread each skewer as follows: cherry tomato, basil leaf (folded in half), mozzarella ball, basil leaf, cherry tomato. Place all skewers on a platter and drizzle with balsamic glaze. Serve immediately. Skewers can sit at room temperature up 2 hours (you can refrigerate leftovers but the basil can turn dark over time.). If making ahead, make no more than 3 hours in advance.
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Appetizer
  • Diet: Vegetarian

Keywords: Caprese skewers, caprese salad skewers

A Couple Cooks - Recipes worth repeating.

Blueberry Banana Bread

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.…

A Couple Cooks – Recipes worth repeating.

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.

Blueberry banana bread

If there are two fruits that go hand in hand, it’s tart blueberries and fruity sweet banana. They meet in perfect harmony in this Blueberry Banana Bread recipe! Any kind of banana bread always hits the spot, but this one is a favorite around here. It’s moist, sweet, and punctuated by bursts of tangy purple berries. This quick bread is the ideal use for those brown bananas sitting on your counter. Here’s how to make it!

Ingredients in blueberry banana bread

Blueberry banana bread is a standard sort of banana bread with blueberries mixed in. This recipe is just sweet enough, moist and banana-scented. As always, use the darkest, ripest bananas you can for best results. Here’s what you’ll need:

  • Ripe bananas
  • Fresh blueberries
  • Flour
  • Baking soda
  • Cinnamon and salt
  • Sugar
  • Neutral oil like grapeseed oil, organic vegetable oil or canola oil
  • Eggs
  • Vanilla extract
  • Turbinado sugar
Blueberry banana bread

Tips for baking blueberry banana bread

This blueberry banana bread is similar to any standard banana bread, with a few tricks for working with the blueberries. Here’s what to know:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Wash and dry the blueberries, then mix with flour. Dry the blueberries very well, then toss them with 1 tablespoon flour. This helps them to not sink in the bread while baking.
  • Bake 45 minutes, then add foil and bake 15 more. Adding the foil helps so the top doesn’t become too brown.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Here’s the thing: frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Banana blueberry bread

Variations and mix-ins

Want to mix up this banana blueberry bread? Try adding a few mix ins to change the flavor profile! Here are a few ideas:

  • Chopped nuts: Add ¼ to ½ cup chopped almonds, pecans or walnuts
  • Lemon zest: Add 2 teaspoons lemon zest to the batter
  • White chocolate chips: White chocolate and blueberry go well together; add ¾ cup chips to the batter

And that’s it! Let us know what you think of this bread recipe in the comments below.

Diet variations

Want to make this blueberry banana bread recipe vegan? Replace the eggs with flax eggs: a simple mix of flax and water that you can make at home. Want gluten-free? Add blueberries to this Gluten Free Banana Bread (toss them with a bit of gluten free flour first).

More blueberry recipes

Got more berries? Here are a few more great blueberry recipes we love:

This blueberry banana bread recipe is…

Vegetarian. For vegan, use flax eggs.

Print
Blueberry banana bread

Blueberry Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12

Description

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.


Ingredients

  • 1 ½ cups all-purpose flour, plus 1 tablespoon
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 ¼ cups mashed very ripe bananas (3 medium bananas)
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • 2 large eggs (or flax eggs for vegan)
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries*
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Wash and dry the blueberries.
  3. Make the batter: Add the 1 ½ cups flour, baking soda, cinnamon, and kosher salt to a bowl and mix. Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the sugar, oil, eggs, and vanilla extract. Add to the bowl with the wet ingredients and stir together with a spoon.
  4. Prep the blueberries: Place the blueberries in a bowl and toss with 1 tablespoon flour. Gently fold all but ¼ cup of the blueberries into the batter. 
  5. Bake: Pour the batter into the prepared loaf pan and top with the reserved blueberries. Sprinkle the top with turbinado sugar. Bake 45 minutes, then add foil to loosely cover the top of the bread. Bake for another 15 minutes, until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees). The exact timing will depend on the size of the pan. 
  6. Cool: 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. Storage info: The bread lasts 4 to 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

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

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

Keywords: Blueberry banana bread, banana blueberry bread, blueberry banana bread recipe, banana bread with blueberries

A Couple Cooks - Recipes worth repeating.

Apple Nachos

Apple nachos are the best easy and healthy snack! This simple concept is irresistible to kids and adults alike. Confession:…

A Couple Cooks – Recipes worth repeating.

Apple nachos are the best easy and healthy snack! This simple concept is irresistible to kids and adults alike.

Apple Nachos

Confession: we often run out of snack ideas (even as cookbook authors!). Here’s a healthy snack that’s captured our 5 year old’s imagination, and subsequently ours: Apple Nachos! This simple combination of sweetened yogurt, almonds and apple slices is so refreshing and delicious, it’s hard to stop sneaking bites. It’s really just loaded apple slices, but it’s all in the branding, right? Here’s how to make this fun snack.

Ingredients in apple nachos

These apple nachos were inspired by our 5 year old, and now they’ve become a favorite family snacks! He picked out a kids cookbook from the library and as he was paging through, he landed on a picture of apple nachos. We made them together and from the first bite, he was hooked! This recipe is our spin on the concept from that book (Super Foods for Super Kids, which we’d recommend!). It’s so simple to whip up and a great way to incorporate healthy foods into your snacking, whatever your age. You’ll need:

  • Apples
  • Greek yogurt or plain yogurt
  • Maple syrup or honey
  • Peanut butter (optional; omit for nut allergies)
  • Sliced almonds
  • Cinnamon
Apple Nachos

Notes on the yogurt drizzle

This apple nachos recipe is so simple, you can whip it up without looking at a recipe. The drizzle is similar to our Yogurt Fruit Dip or Peanut Butter Dip, which we often make simply by stirring together the ingredients without measuring. Here are a few notes about the drizzle:

  • Use Greek or plain yogurt. Plain yogurt has a looser texture; Greek yogurt will be thicker.
  • Add peanut butter if desired, but it’s not required. We like it both ways.
  • If it’s thick, add water 1 teaspoon at a time to get to a consistency that’s easy to dollop onto the nachos. We add up to 1 tablespoon water when using Greek yogurt and peanut butter, but it all depends on the brand and type of yogurt and whether you’ve added PB.

Variations on apple nachos toppings

There are loads of ways to make apple nachos. You can keep them healthy-ish and simple like these, which we love because they’re super simple to put together and taste amazing. Or, you can style them as more of a dessert item. Here are a few more topping ideas:

  • Chopped pecans, peanuts or walnuts
  • Mini chocolate chips
  • Granola
  • Raisins
  • Peanut butter drizzle (warm it in the microwave so it’s easy to drizzle)
  • Caramel or chocolate sauce
  • Sprinkles
Apple Nachos

More apple recipes

Apples are so versatile for healthy snacks and cozy desserts! We love a good apple dip, and there’s nothing better a good crisp. Here are a few more apple recipes you’ll love:

This apple nachos recipe is…

Vegetarian and gluten-free. For vegan, use vegan yogurt.

Print
Apple Nachos

Apple Nachos


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Apple nachos are the best easy and healthy snack! This simple concept is irresistible to kids and adults alike.


Ingredients

  • 2 apples
  • ½ cup full fat Greek yogurt (or plain yogurt)
  • 2 tablespoons pure maple syrup or honey, plus more for drizzle
  • 1 tablespoon peanut butter (optional; omit for nut allergies)
  • 3 tablespoons sliced almonds
  • Cinnamon, for dusting
  • Other toppings: granola, mini chocolate chips, etc.

Instructions

  1. Slice the apples.
  2. In a small bowl, mix the Greek yogurt, maple syrup or honey, and if using, peanut butter. If it is very thick, stir in up water a teaspoon at a time until it comes to a drizzleable consistency (depends on the brand and type of yogurt and whether you’re using peanut butter).
  3. Drizzle the yogurt sauce over the apples. Top with sliced almonds and a few pinches of cinnamon. If desired, add another drizzle of honey or other toppings. Serve immediately.

Notes

Inspired by Super Food for Super Kids by Noelle Martin

  • Category: Snack
  • Method: No Cook
  • Cuisine: Snack
  • Diet: Vegetarian

Keywords: Apple nachos

A Couple Cooks - Recipes worth repeating.

Classic Blueberry Muffins

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity…

A Couple Cooks – Recipes worth repeating.

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Blueberry muffins

Sometimes you just need a classic, non-fancy rendition of a recipe, and this one is it. Meet our best Blueberry Muffins recipe! These babies come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries. We spend weeks honing and refining this recipe to make it perfect: and we hope you’ll think it is, too.

What people are saying

To make sure these were indeed the best blueberry muffins, we asked a few of our readers to test this recipe before publishing it here. Here’s what the testers had to say about this recipe:

  • “I’ve baked many blueberry muffins before and I’m always looking for the right one. I made these this morning and my whole family loved them!” –Jennifer
  • “The flavor is fantastic, so fluffy, not too sweet, just the right amount of crunch on the top with the sugar!” –Sarah
  • “Just made this recipe and turned out so yummy! Love the turbinado sugar on top, and it was easy to put together!” –Heather
  • “It was a quick and easy bake. I love the turbinado sugar on top and that the batter had some flavor from the spices, not just basic batter!” –Elizabeth
  • “I love a crunchy sugar top muffin! They have a nice crumb: it’s tender but with a nice chew.” –Maya
Blueberry Muffins Recipe

Ingredients in blueberry muffins

With a recipe as classic as blueberry muffins, there’s bound to be disagreement between bakers and chefs on the “right” way to do things. This blueberry muffins recipe is intended for the home cook: easy to whip up with just the right height and shape. They’re not bakery style, but they look and taste impressive. In our research, we found we prefer oil over butter, and a bit of Greek yogurt and honey improved the texture and flavor profile. Here’s what you’ll need:

  • Fresh blueberries: fresh are preferred vs frozen
  • All-purpose flour
  • Granulated sugar
  • Cinnamon, nutmeg, baking powder and salt: cinnamon and a little nutmeg add complexity to the flavor
  • Eggs
  • Honey: required! It adds just the right complexity and moisture (if you must, substitute maple syrup or agave syrup)
  • Vegetable oil: after extensive testing, we found oil made a moister, lighter muffin than butter
  • Greek yogurt: Or substitute sour cream! This addition makes a moist muffin and tender crumb
  • Milk
  • Apple cider vinegar: adds just the right amount of tang and lift (without having to buy a lemon)
  • Turbinado sugar makes a crunchy, glittery topping
Blueberry Muffins

Tips for this blueberry muffins recipe

Outside of the ingredients list, this blueberry muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Wash the dry the berries first. This gives them time to fully dry while you’re mixing up the batter.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We believe a good muffin should be tall with a generous muffin top. These will be more full than you’re used to for a homemade muffin.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Blueberry Muffins

Storage info

The best part about these blueberry muffins? They’re even better after storage. Store them at room temperature overnight, and they become even more moist and delicious. It’s a great reason to make them ahead: but of course, they’re great day of too! Here’s how to store blueberry muffins:

  • At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.

Variations on blueberry muffins

Blueberry muffins are one thing…but how about blueberry lemon? Blueberry banana? Here are a few ways to mix up this classic muffin:

This blueberry muffins recipe is…

Vegetarian. For vegan, go to Vegan Blueberry Muffins. For gluten-free, go to Blueberry Oatmeal Muffins.

Print
Blueberry muffins

Classic Blueberry Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12

Description

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.


Ingredients

  • 1 ½ cups fresh blueberries
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ¼ cup honey
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Blueberry muffins, blueberry muffin recipe, blueberry muffin, blueberry muffins recipe

A Couple Cooks - Recipes worth repeating.

Amazing Avocado Dip

This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green…

A Couple Cooks – Recipes worth repeating.

This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green for days.

Avocado Dip

We know, guacamole reigns supreme as the chip dip du jour. But here’s an alternative that we (gasp) think is even more fun: this creamy Avocado Dip! Dip a chip into this luxuriously creamy, intensely savory magic sauce and pow! The meld of avocado, lime, cilantro and cumin is like a heightened version of your favorite guac. Even better: unlike guacamole, it magically stays green in the refrigerator for days! We were immediately hooked and it’s our new go-to dip for friends and parties.

Ingredients in this avocado dip recipe

The most important thing you’ll need for this avocado dip recipe? Ripe avocados. Just as a banana muffins cannot be made without ripe bananas, avocado dip requires beautifully ripe avocados. Other than that, the cast of characters is simple. The difference with guacamole? You’ll add a little yogurt or sour cream and blend it up! Here’s what you’ll need:

  • Ripe avocados
  • Greek yogurt (or sour cream; substitute cashew cream for vegan)
  • Lime juice
  • Cilantro
  • Garlic powder
  • Cumin
  • Salt
Avocado Dip

How to make avocado dip: processor, blender, or fork

This avocado dip works best in a food processor, where it whips up to a smooth green sauce in seconds. You can also use a blender if you like: but you’ll likely want to use a small blender due to the quantity of ingredients. It’s possible you could use a standard blender, but it depends on the exact size and strength of your blender.

Don’t have either of these tools? You can make a chunky avocado dip by hand! Simply mash the avocados with a fork and stir in the remaining ingredients. Easy peasy! It just doesn’t look quite as lovely and creamy, but it works.

Storage info & how it stays green

This avocado dip is not only tasty and versatile: it stays green for days. That’s right: no crazy tricks like putting water or plastic wrap on it like you’ll hear to do with guacamole.

  • How does it stay green? The acidity in the lime juice naturally makes this avocado dip stay green.
  • Avocado dip lasts refrigerated for up to 5 days. You may need to stir to re-incorporate liquid that separates over time.
Avocado Dip

Ways to serve avocado dip

There are lots of ways to serve this avocado dip: outside of just dipping chips! Of course, that’s the best and easiest way, in our opinion! Here are a few ways to serve:

How else would you eat it? Let us know in the comments below.

More avocado recipes

Got a few ripe avocados on hand? Here are a few great recipes for using this tasty vegetable (er, fruit):

This avocado dip recipe is…

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

Print
Avocado Dip

Amazing Avocado Dip


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 ½ cups (6 to 8 servings)

Description

This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green for days.


Ingredients

  • 2 ripe avocados
  • ½ cup Greek yogurt (or sour cream; substitute cashew cream for vegan)
  • 3 tablespoons lime juice (about 2 limes)
  • ½ cup cilantro, tightly packed leaves and tender stems
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¾ teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Cut the avocados in half, pit them, and scoop both halves into a food processor or small blender. (Alternatively, for a chunkier dip you can mash the avocados with a fork and stir in the remaining ingredients.)
  2. Add the remaining ingredients and blend until smooth. Store in a covered container for up to 5 days refrigerated: it stays green without special storage instructions (unlike guacamole).
  • Category: Dip
  • Method: Blended
  • Cuisine: Appetizer
  • Diet: Vegetarian

Keywords: Avocado dip, avocado dip recipe

A Couple Cooks - Recipes worth repeating.