Simple Cucumber Feta Salad

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues…

A Couple Cooks – Recipes worth repeating.

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues and more.

Cucumber Feta Salad

There’s nothing better than the cooling crunch of cucumber salad: and this one takes it up a notch with the punch of salty cheese. Try this Cucumber Feta Salad! It’s simple and no-frills with a punch of tangy vinegar and a salty burst of feta in every bite. Thinly sliced shallots add a note of savory onions, and it’s seasoned liberally with salt and pepper. It’s the best crunchy pairing for just about any meal: it’s great for lunches, picnics, summer barbecues and more!

Ingredients in cucumber feta salad

There are loads of ways to make a cucumber salad. In fact, most often we make this Cucumber Salad with Vinegar, where thin slices of cucumber and onion are marinated in a vinegar dressing for an hour before serving. This cucumber feta salad is even easier: simply mix the cucumbers with olive oil, vinegar, feta and a few herbs and you can eat immediately. Here’s what you’ll need:

  • English cucumbers
  • Olive oil
  • Red wine vinegar
  • Feta cheese
  • Fresh herbs: chives, dill or other
  • Salt and pepper
Cucumber Feta Salad

Why to use English cucumber here

The best type of cucumber to use in this cucumber feta salad? English cucumber, aka Persian cucumber. It’s got a much better flavor and texture that works well in this salad. Here’s why we prefer it here:

  • English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. The flesh has a bright green color, which looks lovely in salads! The best part: because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating. You can find English cucumbers next to the standard cucumber in the produce section: it’s sold with a plastic covering to protect the delicate skin.
  • Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. But we highly recommend seeking out the English variety.
Cucumber Feta Salad

Herbs to add

This cucumber feta salad is best with a handful of fresh herbs. There are a few great options that work best here:

  • Fresh chives work well
  • Fresh dill pairs well with cucumbers
  • Fresh basil adds a peppery kick
  • Fresh oregano also works

What to avoid? Woody, strong herbs like rosemary, sage, and even thyme don’t pair well with cucumber: they have a darker, moodier flavor than you’d want in this fresh salad.

More cucumber salad recipes

There are so many ways to build a cucumber salad! We hope you love this one. If you’re looking for more ways to use cucumber, here are a few more ideas:

This cucumber feta salad recipe is…

Vegetarian and gluten-free.

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Cucumber Feta Salad

Simple Cucumber Feta Salad


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

Description

There’s nothing better than the tangy, salty kick of this cucumber feta salad! It’s perfect for lunches, picnics, summer barbecues and more.


Ingredients

  • 2 English cucumbers
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • 6 ounces feta cheese
  • 2 tablespoons chopped fresh herbs (like chives or dill)
  • Fresh ground black pepper

Instructions

  1. Thinly slice the cucumbers into half circles. In a large bowl, combine the cucumbers with the olive oil, red wine vinegar, kosher salt, feta cheese, chopped herbs, and several grinds of black pepper. 
  2. Eat immediately or allow to stand for 15 minutes for the flavors to meld. Stores up to 3 days refrigerated; it accumulates liquid during storage so serve with a slotted spoon. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Cucumber feta salad

A Couple Cooks - Recipes worth repeating.

Sauteed Broccolini

Sauteed broccolini It is one of the fastest, tastiest side dishes there is! Cook it up in 5 minutes with…

A Couple Cooks – Recipes worth repeating.

Sauteed broccolini It is one of the fastest, tastiest side dishes there is! Cook it up in 5 minutes with garlic and lemon.

Sauteed broccolini

When it comes to quick and impressive side dishes, this one might be tops: Sauteed Broccolini! The elegantly long stems of this green veggie make it look fancy, but here’s a secret. You can cook it up in just 5 minutes in a hot skillet. Add a bit of garlic and lemon, and you won’t be able to stop eating these irresistibly large spears. Here’s how to make it in a flash: and a bit more about this unique vegetable.

What is broccolini?

Broccolini might look like baby broccoli: and in fact, it’s sometimes labeled that way in the produce aisle! But technically, it’s not an immature version of the real thing. Broccolini is a cross between standard broccoli and Chinese broccoli. It has the long stems of Chinese broccoli and the florets of broccoli. Why we like it? Broccolini has a milder, sweeter flavor than standard broccoli. The long stems also give it a lovely elegant look on the plate.

Interestingly, broccolini was invented in 1993: so there’s a reason that it’s new to the scene! It’s becoming easier to find at standard grocery stores: usually right next to the standard broccoli. Look for small bunches of broccoli with long stems.

Sauteed broccolini

How to make sauteed broccolini: some tips

Sauteed broccolini is quick and simple: the cooking goes fast! Once you’ve tried it once, you won’t need to follow a recipe. But for the first time, here are some tips for cooking and seasoning it to perfection:

  • Chop off the tough lower portions of the stems. Slice any very large florets in half lengthwise, which makes them easier to eat.
  • Sauté the broccolini 3 to 4 minutes in olive oil. Stir occasionally and cook until just starting to brown at the edges. At this point, the pan will be starting to get dry.
  • Add a bit of water, salt and garlic powder and cook 2 to 3 minutes. This last part of cooking gently steams the broccolini (it’s a technique we use for broccoli as well). It cooks it the rest of the way so that it’s bright green and tender.
  • Add any remaining seasonings. We like to add lemon juice at the end for a little brightness, but it’s not required!
Sauteed broccolini

Ways to serve sauteed broccolini

Sautéed broccolini is the ideal quick side dish for fast meals! We love to pair it with easy main dishes to make for a quick weeknight meals. But of course it’s also great for entertaining because it comes together so easily. It’s especially nice to pair with main dishes you make in the oven, since the stovetop is free. Here’s how we’d pair it:

More broccolini recipes

Love broccolini? This unique vegetable is ideal for cooking in many different ways!

This sauteed broccolini recipe is…

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

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Sauteed broccolini

Sauteed Broccolini


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 4

Description

Sauteed broccolini It is one of the fastest, tastiest side dishes there is! Cook it up in 5 minutes with garlic and lemon.


Ingredients

  • 2 bunches (14 ounces) broccolini
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon juice (optional)
  • Fresh ground black pepper

Instructions

  1. Cut off tough lower portions of the stems, leaving about 3 to 4 inches attached. Slice large pieces in half lengthwise through the entire stem.  
  2. In a medium skillet, heat the olive oil over medium high heat. Add the broccolini and cook, stirring occasionally until bright green and starting to brown at the edges, 3 to 4 minutes. Sprinkle with the kosher salt and garlic powder and add ¼ cup water to the pan. Continue cooking until the stems are bright green and just tender, 2 to 3 minutes.
  3. Stir in the lemon juice and black pepper. Add salt if desired and serve hot. 
  • Category: Side dish
  • Method: Sauteed
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Sauteed broccolini

A Couple Cooks - Recipes worth repeating.

Couscous Salad

This colorful couscous salad recipe tastes irresistibly fresh with herbs, garlic, and lemon! It’s ideal as a side dish, lunches,…

A Couple Cooks – Recipes worth repeating.

This colorful couscous salad recipe tastes irresistibly fresh with herbs, garlic, and lemon! It’s ideal as a side dish, lunches, picnics or potlucks.

Couscous Salad

Here’s a salad that’s about as delightful as they come: this fresh and herby Couscous Salad! It’s an ideal way to use Israeli couscous, those delightfully chewy pasta spheres. Throw it together with fresh dill and mint, garlic, lemon and a pile of vegetables, then sprinkle with salty feta. Take a bite and it’s irresistibly fresh and savory: we couldn’t stop eating it! This deli-style Israeli couscous salad works for lunch or picnics, or as a colorful side for fish, chicken or the grill. Really, what can’t this salad do? With one bite you’ll be smitten.

Ingredients in this couscous salad recipe

A couscous salad could work with Moroccan couscous, which has very small irregular pieces. But this one uses the larger perfectly round Israeli couscous, which technically isn’t couscous at all! We like an Israeli couscous salad because the larger size has a more distinguishable texture when mixed in with the veggies. Here’s what you’ll need for this salad:

  • Israeli couscous (aka pearl couscous)
  • Garlic powder
  • Garlic clove
  • Shallot
  • Cherry tomatoes
  • Fresh dill and fresh mint
  • Baby arugula
  • Feta cheese crumbles
  • Lemon juice and zest
  • Olive oil
  • Salt and pepper

Simply cook up the Israeli couscous, slice the veggies, and mix everything together! It’s quick and simple, and the flavor is unbelievably refreshing with a pop of acidity.

Israeli Couscous
Israeli couscous is larger in size than standard couscous and spherical

Couscous vs Israeli couscous

A little background on couscous! What’s the difference between standard couscous and Israeli couscous? Make sure to grab Israeli couscous when shopping for this recipe. Here’s what to know:

  • Couscous is a North African pasta with tiny grains made from semolina flour. Its texture looks like grains of rice or quinoa, but’s actually a pasta! It originated with the Berbers of Algeria and Morocco between the 11th century and 13th century. It’s a cultural dish of the Maghrebi cuisines in the countries of Algeria, Tunisia, Mauritania, Morocco, and Libya. Couscous has very small, irregular grains. It’s the standard variety and labeled “couscous” at the grocery (it typically won’t include the word Moroccan).
  • Israeli couscous aka pearl couscous is larger and shaped like balls. It’s technically considered a pasta and not couscous, since the grains are large and shaped exactly the same. It’s always been machine made, whereas couscous is made by hand. The food was invented in Israel in the 1950’s when the government needed to feed masses of immigrants.

Keep in mind: couscous is not gluten free and it’s not suitable for gluten-free diets. You can find gluten-free couscous online.

Couscous Salad

Look for baby arugula

One important note for this couscous salad: make sure to look for baby arugula! If you can’t find it, don’t substitute it with standard arugula. Here’s why:

  • Baby arugula has a feathery texture and is sold in bags or boxes. It has a delicately peppery flavor.
  • Standard arugula, sold in bunches, has a very spicy flavor that would overpower this salad!
  • Can’t find baby arugula? Substitute another baby green like baby spinach or baby kale.

Using fresh herbs in this couscous salad

This Israeli couscous salad goes big on herby flavor with fresh dill and fresh mint: they’re integral to the light, herbaceous flavor. But they can be expensive in winter months! Here are a few notes on working with fresh herbs:

  • If you can, use both fresh dill and mint. Growing your own herbs in the summer is the best way to keep this economical.
  • Want to use only one fresh herb? Go for the fresh dill and omit the mint.
  • Avoid substituting dried herbs: they have a much different flavor. If desired you can simply omit the herbs entirely: it still tastes good! (Just not quite as good.)
Couscous Salad

Ways to serve this couscous salad

This couscous salad is one of those ultra-versatile recipes that you can use for many different occasions and seasons. Here are some of our favorite ways to serve it:

Let us know how you plan to serve it in the comments below!

More salad recipes

Love a good grain or bean salad? They make a lovely easy side dish idea. Here are a few more fun recipes you’ll love:

This couscous salad recipe is…

Vegetarian. For gluten-free, look for gluten-free couscous online. For vegan and dairy-free, omit the feta and add a few pinches more salt.

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Couscous Salad

Couscous Salad


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 side dish servings

Description

This colorful couscous salad recipe tastes irresistibly fresh with herbs, garlic, and lemon! It’s ideal as a side dish, lunches, picnics or potlucks.


Ingredients

  • 1 cup Israeli couscous (aka pearl couscous; look for gluten-free if desired)
  • ¼ teaspoon garlic powder
  • ¾ teaspoon kosher salt, divided
  • 1 large garlic clove, minced
  • 1 shallot, minced
  • 1 pint cherry tomatoes, sliced
  • ¼ cup chopped fresh dill
  • 3 tablespoons chopped fresh mint**
  • 2 cups baby arugula (or other baby greens)*
  • ½ cup feta cheese crumbles (omit for vegan and add more salt to taste)
  • 2 tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon plus 1 teaspoon olive oil
  • Fresh ground black pepper

Instructions

  1. Bring 1 ½ cups water to a boil in a large saucepan. Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.  Remove the couscous to a bowl, mix it with 1 teaspoon of the olive oil, and allow to stand for 2 to 3 minutes. 
  2. Meanwhile, mince the garlic and shallot. Slice the cherry tomatoes in half. Chop the dill and mint.
  3. When the couscous is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the baby arugula, feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, ¼ teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine. Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).

Notes

*Make sure to look for baby arugula, which has a feathery texture and is sold in bags or boxes. Standard arugula, sold in bunches, has much too spicy of a flavor. If you can’t find it, substitute another baby green like baby spinach or baby kale.

**If it’s winter and you’d like to pare back and use only one herb, go for the fresh dill. We highly recommend this salad with both fresh herbs (and try growing your own herbs in the summer). Avoid substituting dried herbs: you can simply omit the herbs entirely and it still tastes good.

  • Category: Salad
  • Method: Stovetop
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Couscous salad

A Couple Cooks - Recipes worth repeating.

Tuna Tacos with Cilantro Lime Slaw

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle…

A Couple Cooks – Recipes worth repeating.

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.

Tuna tacos

Love a good fish taco? Here’s a new spin that you’ll fall for just as hard: Ahi Tuna Tacos! Meaty tuna steak is the ideal filling for a taco, contrasted with fresh cilantro lime slaw. Top it off with chipotle sauce and another sprinkle of cilantro, and it’s a little bit of everything: savory, spicy, fresh, cool, and creamy. It’s ideal for an easy weeknight meal, but impressive enough for entertaining. If you’re a tuna steak lover like we are, you’ll love this unique way to serve this versatile fish.

Elements in tuna tacos

These tuna tacos are a spin on the fish taco, invented in the 1950s in Mexico’s Baja California peninsula. In fact, both the cities of Ensenada and San Felipe, Mexico claim to have invented the fish taco! The idea then quickly spread across the border to San Diego, where they became popular in America in the 1980’s (much in part to a restaurant called Rubio’s Fresh Mexican Grill).

This recipe seeks to honor the traditional Mexican flavors, using seared tuna instead of the typical breaded fish and pairing it with a zingy fresh slaw. Here are the elements in these ahi tuna tacos:

  • Ahi tuna steaks
  • Spices: Cumin, chili powder, smoked paprika, garlic powder, and onion powder
  • Cilantro lime slaw
  • Chipotle crema (or alternative sauce; see below)
  • Tortillas
  • Red onion (for garnish)
Ahi Tuna Tacos

Tips for buying ahi tuna steak

Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steaks for these tuna tacos:

  • Make sure it’s sushi or sashimi grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
  • Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
  • Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
  • Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to cook tuna steak

Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:

  • Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. You can use this time to prepare the slaw and sauce, then sear the fish right before serving.
  • Use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steaks to a skillet and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  • Rest for 2 minutes. This helps it to set and become easier to cut.
Cilantro Lime Slaw

For the cilantro lime slaw

A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping. Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture.

Tip: Got any leftover cilantro lime slaw? Eat it as a side dish for the tacos!

Sauces for tuna tacos

These tuna tacos are fantastic drizzled with chipotle crema, which adds a savory creaminess and a bit of smoky heat. Mix it up while your tuna comes to room temp, or try one of these alternative sauces based on your preferences and what you have on hand:

  • Chipotle crema: A sour cream-based sauce with adobo sauce, garlic and lime
  • Chipotle sauce: A zingy vegan sauce with tahini, adobo sauce and lime
  • Yum Yum sauce: A mayo-based savory sweet sauce that originated at Japanese steakhouses (not spicy)
Chipotle Crema

More tuna recipes

Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:

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Tuna tacos

Tuna Tacos with Cilantro Lime Slaw


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 (8 tacos)

Description

These tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.


Ingredients

For the cilantro lime slaw

  • 14 ounce bag coleslaw mix (7 cups)
  • 2 cups shredded red cabbage
  • ¾ cup chopped cilantro, plus more for serving
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 4 tablespoons lime juice
  • 1 tablespoon maple syrup
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For the tuna tacos


Instructions

  1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
  2. Meanwhile, make the slaw: Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste.
  3. Make the sauce: Make the Chipotle Crema, Chipotle Sauce or Yum Yum Sauce.
  4. Cook the tuna: When ready to cook, pat the tuna dry. In a small bowl, stir together the salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mix liberally on all sides of the tuna. Heat the oil in a medium skillet over medium high heat. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices. Taste and add additional salt if necessary.
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Add generous spoonfuls of cilantro lime slaw, then slices of tuna. Top with Chipotle Sauce and more fresh cilantro. Enjoy immediately. 

Notes

*Frozen is okay, just thaw in the refrigerator before serving.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free

Keywords: Tuna tacos, ahi tuna tacos

A Couple Cooks - Recipes worth repeating.

Peanut Butter Granola Bars

These peanut butter granola bars have the best nutty sweet flavor! They’re the perfect homemade snack for PB lovers. Love…

A Couple Cooks – Recipes worth repeating.

These peanut butter granola bars have the best nutty sweet flavor! They’re the perfect homemade snack for PB lovers.

Peanut Butter Granola Bars

Love peanut butter? Here’s the ultimate snack for PB lovers: Peanut Butter Granola Bars! Storebought granola bars are convenient, yes. But they taste sugary sweet and one note, with a a slightly artificial aftertaste. The flavor difference versus a homemade granola bar? It’s transcendental: honey sweet, nutty, nuanced with a hint cinnamon and a pop of rich chocolate. We think you’ll agree: these are amazing. Make up a batch and eat off of them for treats and healthy snacks all week long.

What you need for peanut butter granola bars

You do not, in fact, need granola in order to make granola bars. (Who knew!) No, these bars are no bake bars using oats and peanut butter. Here are the ingredients you’ll need:

  • Creamy peanut butter: no sugar added is best here. A very creamy brand is best (some brands can be drier than others). Make sure to stir your PB well before making the bars.
  • Honey: want vegan granola bars? Use agave syrup here.
  • Old Fashioned rolled oats
  • Cinnamon
  • Salt
  • Mini chocolate chips: make sure they’re mini! Standard chocolate chips don’t work well because they’re too large to integrate into the texture of the bar.
Peanut Butter Granola Bars

Toast the oats for maximum flavor

These peanut butter granola bars are no bake: but they do involve a quick 10-minute toast in the oven for the oats. It might be tempting to skip this step (and you can if you’re in a rush). But here’s why it’s ideal for this recipe:

  • Toasting the oats adds major nutty, irresistible flavor. It’s absolutely worth the extra minutes for the payoff in flavor.
  • You’ll need just 10 minutes at 350 degrees. It’s quick and simple, and easiest in the oven because it lets you place all the oats in a single layer in a pan.

Chill a few hours for best results

Once you mix together the dough for this peanut butter granola bars recipe, you’ll freeze it for 10 minutes to solidly. Then, you can cut it into bars. Right away, the texture will be very chewy. If you can, refrigerate the bars for 2 hours before eating! This helps the texture to firm up. Technically you can eat them right away, but chilling them makes them more solid.

Peanut Butter Granola Bars

Storage info for peanut butter granola bars

These homemade peanut butter granola bars are different from the store-bought variety: so they’re not shelf-stable! Store homemade granola bars refrigerated for up to 3 weeks in a sealed container. You can still include them in lunch boxes that aren’t refrigerated during the day: they’ll be a bit softer but will still hold together.

Want to transport them individually wrapped? You can wrap in parchment paper and secure with tape, or use the storage container of your choice.

More peanut butter recipes

And that’s it! These peanut butter granola bars are the ideal healthy snack or treat to whip up and keep in your fridge for munching all week. Want more ways to use PB? Here are some of our favorite peanut butter recipes for using up a jar:

This peanut butter granola bars recipe is…

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

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Peanut Butter Granola Bars

Peanut Butter Granola Bars


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 14 to 20

Ingredients

  • 1 cup creamy peanut butter (no sugar added)
  • ½ cup honey (or ½ cup agave syrup for vegan)
  • 3 ½ cups Old Fashioned rolled oats
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ½ cup mini chocolate chips, divided

Instructions

  1. Toast the oats: Preheat the oven to 350 degrees Fahrenheit. Place the oats in a single layer on a baking sheet and toast them for 10 minutes until lightly golden. (This step adds incredible toasty flavor to the oats: don’t skip it!)
  2. Mix the ingredients: Transfer the oats to a large bowl and mix in the peanut butter, honey, oats, salt and cinnamon in a bowl. Stir in ¼ cup of the chocolate chips.
  3. Form into bars: Add a sheet of parchment paper to a 9″ x 9″ pan, letting the edges drape over the sides. Place the mixture into the pan and press it into an even layer. Add the remaining ¼ cup chocolate chips to the top of the bars. Use a small glass to roll over the top to make them as smooth as possible.
  4. Freeze and cut the bars: Freeze the bars for 10 minutes. Then remove the pan from the freezer and use the parchment to lift the bars out of the pan. Use a sharp knife to cut them into 14 bar sized shapes (that are 4 ½ by 1 ¼ inches), or the size of your choice. Store in the refrigerator for up to 3 weeks. The texture becomes solid after refrigerating for 2 hours, so if you have time do that before tasting the first bar. 
  • Category: Snack
  • Method: No Cook
  • Cuisine: Snack
  • Diet: Vegetarian

Keywords: Peanut butter granola bars

A Couple Cooks - Recipes worth repeating.

Cucumber Salsa

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos,…

A Couple Cooks – Recipes worth repeating.

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!

Cucumber Salsa

Here’s a unique salsa variation everyone should try: Cucumber Salsa! Using this green vegetable instead of tomato is a bit off the beaten path. But turns out, cucumber is just the veggie for pairing with jalapeño, cilantro and lime! It adds a cooling essence and a hydrating crunch to each bite. Zingy and zesty, it’s ideal for dipping chips or showering over tacos. Or, sprinkle it over grilled salmon for a summery meal. Anything goes here!

Ingredients in cucumber salsa

All you need are a handful of ingredients to make a killer cucumber salsa! Like with any salsa, the time is in the chopping. It takes about 15 minutes to chop all the ingredients: but the payoff is immense! Take one bite, and the zingy, crunchy cool flavor will sweep you off your feet. Here’s what you’ll need:

  • English cucumber (or standard cucumber; see below!)
  • Red bell pepper
  • Red onion
  • Jalapeño peppers
  • Cilantro
  • Cumin
  • Lime juice
  • Kosher salt
Cucumber Salsa

English cucumber vs standard cucumber

This cucumber salsa is best with an English cucumber, but you can use a standard cucumber if that’s what you have on hand! What’s the difference and why is it better in this salsa?

  • English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. Because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating! The flesh has a bright green color which looks beautiful in recipes. Because the thin skin is so fragile, it’s sold with a plastic covering in the grocery store.
  • Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. The flavor is not quite the same as the English cucumber, but it’s still tasty!

How long does cucumber salsa last?

Homemade cucumber salsa lasts 4 days refrigerated. While it’s best when it’s fresh, it lasts well and the flavor intensifies over time.

Cucumber Salsa

Ways to use cucumber salsa

This cucumber salsa is quite versatile: it’s great on its own as a dip, but it’s even more fun combined into a meal! Here are a few ways to serve it:

How do you plan to serve your cucumber salsa? Let us know in the comments below!

Chickpea tacos

More cucumber recipes

Got a few more cool cucumbers on hand? Here are some of our favorite cucumber recipes to use them:

This cucumber salsa recipe is…

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

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Cucumber Salsa

Cucumber Salsa


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (about 3 cups)

Description

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!


Ingredients

  • 2 cups finely diced English cucumber (1 English cucumber or about 2 standard cucumbers, peeled and seeded)
  • ½ cup minced red bell pepper
  • ¼ cup minced red onion (about 1/4 large onion)
  • 1 to 2 jalapeño peppers, seeds removed (depending on your spice tolerance)*
  • ¼ cup finely chopped cilantro
  • ¼ teaspoon cumin
  • 2 tablespoons lime juice
  • ½ teaspoon kosher salt

Instructions

  1. Chop the English cucumber, bell pepper, red onion, jalapeño peppers, and cilantro as noted above.
  2. Place the vegetables in a medium bowl and mix with the cumin, lime juice, and kosher salt. Taste and adjust flavors as desired. Serve immediately with chips, tacos or grilled fish. Stores refrigerated for up to 4 days.
  • Category: Snack
  • Method: No Cook
  • Cuisine: Mexican inspired
  • Diet: Vegan

Keywords: Cucumber salsa, cucumber salsa recipe

A Couple Cooks - Recipes worth repeating.

Butter Lettuce Salad with Parmesan Dressing

This crisp butter lettuce salad is simple and fresh! Dress this delicate lettuce with Parmesan dressing, chives and breadcrumbs. There’s…

A Couple Cooks – Recipes worth repeating.

This crisp butter lettuce salad is simple and fresh! Dress this delicate lettuce with Parmesan dressing, chives and breadcrumbs.

Butter Lettuce Salad

There’s nothing lovelier than the bright chartreuse of young lettuce leaves, and we can never resist a head of butter lettuce at the store or spring farmer’s market. Here’s a simple way to make it into an impressive side dish: this Butter Lettuce Salad! These delicate lettuce leaves are irresistible coated in creamy, savory Parmesan Peppercorn dressing and topped with a few simple veggies and Parmesan shavings. A sprinkle of crunchy breadcrumbs seals the deal: you won’t want to put down your fork! (At least, we didn’t.)

Ingredients in butter lettuce salad

Butter lettuce is a variety of green lettuce that also includes Bibb lettuce and Boston lettuce. It has a soft, delicate texture and a mild flavor, ideal for simple salads. It’s often sold as a small head with the roots still attached to keep it from wilting. You can often find this type of lettuce at farmers markets, especially in the spring when tender greens are in season. Here’s what you’ll need to whip up a quick salad with this tasty lettuce:

  • Butter lettuce (like Bibb or Boston)
  • Shallot
  • Cherry tomatoes or radishes
  • Fresh chives
  • Italian panko
  • Parmesan Dressing (see below)
  • Parmesan shavings, for garnish (optional)
Butter Lettuce Salad

For the creamy Parmesan dressing

This Parmesan Peppercorn Dressing is ideal for a butter lettuce salad: it’s just light enough in texture to coat the delicate leaves but doesn’t overwhelm them. It also has the most irresistible, creamy flavor that you’ll want to bathe in (sorry not sorry!). Here are a few things to note about the dressing:

  • The dressing is like a simpler form of Caesar dressing. Lose the anchovies and swap in red wine vinegar for lemon, and you’ve got this dressing! It’s one of our favorite salad dressings to date.
  • It Greek yogurt instead of sour cream to make it creamy. Using Greek yogurt makes for less calories than a standard creamy dressing, but still keeps the rich, smooth texture. It’s a solid healthy dressing for your repertoire!
Parmesan Peppercorn Dressing

A vegan alternative

Want to make a vegan butter lettuce salad? Use this fresh and creamy Cilantro Sauce instead for a light green dressing, or try it with Vegan Ranch or Vegan Caesar. They’re all tasty creamy vegan salad dressing ideas that will give a slightly different character to this salad.

Instead of croutons, try breadcrumbs!

Ever tried breadcrumbs on a salad? Lately we’ve topping salads with a sprinkle of panko. It brings a crunchy texture that spreads out into every bite, and it’s so simple (not to mention shelf stable). Here are some notes on panko and Italian panko to use in this butter lettuce salad:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It has a crunchy texture which is more satisfying on salads (breadcrumbs are much finer with almost a sand-like texture).
  • “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
  • Only have plain panko? Mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
Butter Lettuce Salad

More green salads

Butter lettuce is one of our favorite types of salad greens. But there are so many more to explore! Here are a few more tasty green salad recipes and spring salads:

This butter lettuce salad recipe is…

Vegetarian. For gluten-free, use gluten-free panko. For vegan, use Cilantro Sauce, Vegan Ranch or Vegan Caesar Dressing.

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Butter Lettuce Salad

Butter Lettuce Salad


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

Description

This crisp butter lettuce salad is simple and fresh! Dress this delicate lettuce with Parmesan dressing, chives and breadcrumbs.


Ingredients

  • 5 ounces butter lettuce (Bibb lettuce or Boston lettuce)
  • 1 shallot
  • 1 handful cherry tomatoes (or radishes)
  • 1 handful fresh chives
  • ¼ cup Italian panko*
  • ½ cup Parmesan Peppercorn Dressing (recipe below)
  • Parmesan shavings, for garnish (optional)

For the Parmesan Dressing

  • ¼ cup mayonnaise
  • ½ cup Greek yogurt
  • ¼ cup Parmesan cheese, finely grated
  • 1 tablespoon red wine vinegar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon each kosher salt and fresh ground black pepper
  • 1 tablespoon water

Instructions

  1. Wash and dry the lettuce (a salad spinner makes quick work). Then tear it into pieces.
  2. Thinly slice the shallot. Slice or quarter the cherry tomatoes or thinly slice the radishes. Finely chop the chives.
  3. Make the Parmesan dressing: whisk together the mayonnaise, Greek yogurt, grated Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, salt, black pepper and water until a creamy dressing forms.
  4. Place the butter lettuce on salad plates or a large platter. Top with the sliced tomatoes or radishes, shallot, chives, and Parmesan cheese shavings. Drizzle with about ½ cup of the dressing and sprinkle with Italian panko.

Notes

*Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It has a crunchy texture which is more satisfying on salads (breadcrumbs are much finer with almost a sand-like texture). “Italian” means herbs and salt are added. You should be able to find Italian panko or plain panko easily at your local grocery store (often they also sell gluten-free). If all you have is plain panko, you can season it: mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

  • Category: Salad
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Butter lettuce salad, lettuce salad

A Couple Cooks - Recipes worth repeating.

Easy Goat Cheese Appetizer

This warm goat cheese appetizer is perfect for entertaining! Just 4 ingredients make this tasty dip for crostini or crackers.…

A Couple Cooks – Recipes worth repeating.

This warm goat cheese appetizer is perfect for entertaining! Just 4 ingredients make this tasty dip for crostini or crackers.

Goat Cheese Appetizer

Our favorite recipes for easy entertaining? Those that have minimal ingredients and prep time, but achieve maximum flavor. There’s no better example of that than this warm goat cheese appetizer! It’s got just 4 ingredients, takes just 10 minutes to bake, and tastes like an absolute dream. The tangy, gooey goat cheese against the citrusy marmalade and herbaceous thyme is pure bliss. It’s become a total go-to in our house: and we know it will be for years to come.

Ingredients in this goat cheese appetizer

Guests are coming? Quick, grab these four ingredients for a crowd-pleaser that will have everyone parked around the dish. The simplicity here is magic: the creaminess of the cheese with the sweet tart marmalade is the perfect combination. Here are the only ingredients you’ll need for this goat cheese appetizer:

  • Goat cheese log (aka chevre)
  • Marmalade or jam or any kind
  • Pistachios
  • Fresh thyme

Throw the goat cheese into the oven with the marmalade and bake 10 minutes, then top with chopped nuts and fresh thyme sprigs. The oven warms it so it’s spreadable on crackers or crostini. It’s so simple and perfect for any occasion: dinner parties, Easter, Christmas, Thanksgiving, and everything in between.

Goat Cheese Appetizer

Variation ideas

There are endless variations on this goat cheese appetizer idea! I sent this to my mother and she made it the same day using blueberry preserves! Here are some ideas:

  • Preserves and jam: Use orange apricot marmalade like we do, or any type of preserves. Good flavor pairings with goat cheese are blueberry, blackberry, fig, and tomato jam.
  • Nuts: Use any type of chopped nuts! Instead of pistachios, use almonds, pecans, walnuts or hazelnuts.
  • Herbs: The fresh thyme has a distinct flavor here that we highly recommend! You can substitute dried thyme if desired. Chopped chives, rosemary or sage would also work.

Serving this goat cheese appetizer

Pull this goat cheese appetizer out of the oven, and you can serve it immediately! Baking the cheese is key, because it makes it warm enough to be spreadable. Here are a few ideas to use for dipping in:

Goat Cheese Appetizer

Tip for making in advance and taking to a party

Taking this goat cheese appetizer to a party? Here’s what to do:

  • Bake first. Bake it your house, then cover the dish in foil and warp it a towel to keep it warm. It should stay warm for about 20 minutes this way.
  • Bake at the party. Or, have the host preheat the oven for you in advance! Pop it in right when you get to the party.
Goat Cheese Appetizer

More goat cheese recipes

This goat cheese appetizer is one in a long list of favorite recipes starring this ingredient! (We’re goat cheese fanatics, in case you couldn’t tell.) Here are some great goat cheese recipes to try:

This goat cheese appetizer recipe is…

Vegetarian and gluten-free (using gluten-free crackers).

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Goat Cheese Appetizer

Easy Goat Cheese Appetizer


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8

Description

This warm goat cheese appetizer is perfect for entertaining! Just 4 ingredients make this tasty dip for crostini or crackers.


Ingredients

  • 10 ounces goat cheese log
  • ½ cup orange apricot marmalade, or preserves or jam of any flavor*
  • 2 tablespoons finely chopped pistachios
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • Crostini, bread or crackers, for serving

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread ⅓ cup of the preserves in a small baking dish. Add the goat cheese log. Top with 2 tablespoons of the preserves. Bake for 10 minutes.
  3. Remove the dish from the oven and top with pistachios and fresh thyme. Use as a dip for crostini, bread, or crackers.

Notes

*Other great options are blueberry, blackberry, fig, tomato jam, and more.

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

Keywords: Goat cheese appetizer

A Couple Cooks - Recipes worth repeating.

Lemon Ricotta Pasta

This lemon ricotta pasta recipe makes a creamy, zingy sauce in minutes! It’s a shortcut that makes mealtime easy. Here’s…

A Couple Cooks – Recipes worth repeating.

This lemon ricotta pasta recipe makes a creamy, zingy sauce in minutes! It’s a shortcut that makes mealtime easy.

Lemon Ricotta Pasta

Here’s a quick and simple pasta recipe that’s the perfect shortcut for weeknights: Lemon Ricotta Pasta! Mixing ricotta cheese with olive oil, Parmesan and a little pasta water makes a makeshift white sauce that’s ideal for coating on long noodles (who knew!). This quick weeknight trick has become a staple over here: the zing of the lemon zest makes it absolutely irresistible not to keep slurping down noodles.

Ingredients in lemon ricotta pasta

Ricotta is a creamy Italian cheese with a mild flavor that’s famous for its use in lasagna: but it’s ideal for long noodles, too. The great part about this lemon ricotta pasta? It requires just 1 minute of cooking to form a beautifully creamy white sauce. You’ll literally stir together a few ingredients and voila: a creamy sauce. Here’s what you’ll need for whipping up this pasta at home:

  • Bucatini or spaghetti noodles (or your noodle of choice)
  • Ricotta cheese
  • Olive oil
  • Grated Parmesan cheese
  • Salt and pepper
  • Lemon zest
Lemon Ricotta Pasta

Tips for lemon ricotta pasta

This lemon ricotta pasta recipe could not be easier: boil the pasta, stir together the sauce ingredients, and combine! There’s not much cooking here. But there are a few minor tips that can make or break the recipe:

  • Save the pasta water! This ingredient is used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us that helps. After you start the pasta, place your strainer in the sink, then place a liquid measuring cup inside as a reminder. When you go to dump the pasta, you’ll think: what’s that liquid measuring cup? Oh yes, I need to save the pasta water!
  • Make sure to cook the pasta to al dente. This means “to the bite” in Italian: when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
  • The texture is best when served immediately. This lemon ricotta pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture.

Leftovers and storage instructions

Want to eat this lemon ricotta pasta the next day? You can, though it’s not quite as good as the day of. This pasta is best with piping hot fresh pasta and sauce warm from the stove. It does get a gummier texture as it sits, and especially once it’s cooled. Here’s how to freshen up your leftovers:

  • Leftovers become drier over time, and with refrigeration. You can store the pasta about 2 days refrigerated, but the texture becomes drier.
  • How to reheat it? You can reheat the pasta with a splash of milk on the stovetop, and revive the flavors with a pinch or two of salt. Make sure to generously garnish with grated Parmesan cheese as well.
Lemon Ricotta Pasta

What to serve with lemon ricotta pasta

Want a few fast and easy side dishes to serve with this pasta? Anything from a quick green salad to lemony peas works here. If you’re serving it as a main dish, think about dishes that add additional protein. Here are a few ideas:

Lemon Ricotta Pasta

More ricotta recipes

Ricotta makes magic with pasta, toast, desserts, and more! Here are some of our favorite ricotta recipes:

This lemon ricotta pasta recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

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Lemon Ricotta Pasta

Lemon Ricotta Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This lemon ricotta pasta recipe makes a creamy, zingy sauce in minutes! It’s a shortcut that makes mealtime easy.


Ingredients

  • 12 ounces bucatini or spaghetti
  • 1 cup ricotta cheese
  • 1 tablespoon olive oil
  • ½ cup grated Parmesan cheese, plus more to garnish
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • Zest of 1 lemon (plus reserve some for garnish)
  • ¼ cup pasta water
  • For the garnish: chopped parsley, red pepper flakes (optional)

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve ½ cup of the hot pasta water, then drain the pasta.
  2. In a saucepan, mix the ricotta, olive oil, Parmesan cheese, kosher salt, black pepper, lemon zest, and ¼ cup pasta water. Warm over medium heat and stir until a creamy sauce forms, about 1 minute. 
  3. Pour the sauce onto the noodles and stir to combine. Add another splash of pasta water to help the sauce coat the noodles. Serve with chopped parsley, additional grated Parmesan cheese and the reserved lemon zest. (Leftovers last 2 days refrigerated but the sauce becomes thick when cold. Reheat with a splash of milk and additional kosher salt to revive the flavors.)
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Lemon ricotta pasta

A Couple Cooks - Recipes worth repeating.

Easy Ranch Dip

This homemade ranch dip recipe will amaze you! It takes just 5 minutes and tastes irresistibly creamy and fresh. Here’s…

A Couple Cooks – Recipes worth repeating.

This homemade ranch dip recipe will amaze you! It takes just 5 minutes and tastes irresistibly creamy and fresh.

Ranch Dip

Here’s our favorite trick that we come back to time and time again: this homemade Ranch Dip Recipe! In just 5 minutes you have a stellar dip that’s irresistibly creamy, savory and fresh. No ranch seasoning packet needed: this dip uses all seasonings you probably already have on hand in your pantry. It’s the perfect party dip to throw together at moment’s notice, or a healthy snack for kids. Even eat it as an easy side at dinnertime! Let’s get mixing.

Ingredients in this ranch dip recipe

This ranch dip recipe is quick and easy: and you won’t believe the fresh flavor! Thanks to the magic of Greek yogurt, this ranch dip is a bit lighter and fresher than those that use sour cream. It’s got ⅓ of the calories, but you’d never know it here! Combined with a little mayonnaise, it’s just as full flavored as any you’ve had. Here’s what you’ll need (see the recipe below for quantities):

  • Greek yogurt, 2% or whole milk
  • Mayonnaise: using this in combination with the yogurt adds a hint of richness
  • Onion powder
  • Garlic powder
  • Dried dill
  • Salt and pepper
  • Fresh chives (optional)

The fresh chives add a great nuance to the flavor, but if you don’t have them on hand you can omit them. We grow them in our garden every summer, but in the winter fresh herbs can be expensive at the grocery. Mix everything together in a bowl, and it’s done! Simple as that.

Ranch dip recipe

Ideas for dipping

What can’t you dip in ranch dip? While you might not need ideas, we’ve got a few standard and more creative ideas for making a ranch dip platter. Here are some for what to dip in ranch dip:

  • Carrot sticks or rainbow carrots
  • Celery sticks
  • Broccoli
  • Bell pepper strips
  • Cucumber slices
  • Kohlrabi sticks or jicama sticks
  • Potato chips
  • Pretzels
Homemade ranch dip

Other uses for ranch dip

Of course, you can also use this ranch dip in the same way you’d use a ranch dressing. (Or, head over to our Ranch Dressing recipe if that’s what you’re after!) Here are a few fun ways to use it:

More party dips

This ranch dip is the ideal dip for chips! Here are a few more party dips and fun ideas for easy snacks:

This recipe is…

Vegetarian and gluten-free.

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Ranch Dip

Ranch Dip


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 ¼ cups

Description

This homemade ranch dip recipe will amaze you! It takes just 5 minutes and tastes irresistibly creamy and fresh.


Ingredients

  • 2 cups (18 ounces) 2% or whole milk Greek yogurt
  • ¼ cup mayonnaise
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons chopped fresh chives (optional but recommended)

Instructions

  1. Mix all ingredients in a medium bowl. Serve immediately or refrigerate up to 1 week.
  • Category: Dip
  • Method: No Cook
  • Cuisine: Dip
  • Diet: Vegetarian

Keywords: Ranch dip, ranch dip recipe

A Couple Cooks - Recipes worth repeating.