Mint Lemonade

This mint lemonade recipe is easy and refreshing! The cooling, herbaceous notes of mint pair perfectly with the zing of…

A Couple Cooks – Recipes worth repeating.

This mint lemonade recipe is easy and refreshing! The cooling, herbaceous notes of mint pair perfectly with the zing of lemon.

Mint Lemonade

Here’s a beverage that’s ideal for summer sipping: Mint Lemonade! This recipe is ideal for when you have loads of this fresh herb on hand. The cooling, herbaceous notes of the mint are a perfect pair with the acidic pop of the lemon. What could be more refreshing? It’s simple to whip up and perfect for parties and entertaining. Or, make a big pitcher to drink off of all week! Here’s our master method.

Ingredients for mint lemonade

This mint lemonade recipe skips making a simple syrup on the stovetop, and goes right to the blender. In fact, all you need to do is blend mint and sugar, then mix it with lemon juice to form lemonade. As a note, this recipe is best in summer you’ve got fresh mint to spare. It calls for 1 cup mint leaves, which can get expensive if you’re buying store-bought out of season. Here’s what you’ll need for this recipe:

  • Fresh mint
  • Lemons
  • Sugar
Mint Lemonade recipe

How to make mint lemonade (basic steps)

It’s very easy to make your own homemade lemonade! The most time consuming part? Juicing the lemons! Here are the basic steps for how to make this mint lemonade (or jump to the recipe below for quantities):

  • Juice the lemons. Using a press juicer is the quickest way to juice lemons: it gets out the most juice and saves your fingers from tiring out from squeezing. The next best choice? A handheld citrus juicer.
  • Blend the mint, sugar and water. Give it a whiz in the blender.
  • Double strain it with a fine mesh strainer! This is the important part. You’ll want to strain the liquid twice to avoid floating sediment that forms from the blended mint.
  • Mix the pitcher. Then mix it in a pitcher with the lemon juice and more cold water.
  • Garnish with fresh mint! This is also important. Garnishing with another sprig of mint is important for getting the right mint aroma to each sip.
Mint lemonade

Variations on this recipe

There are other fun ways to mix up this mint lemonade recipe: like making it sparkling or spiked! Here are a few fun variations:

More lemonade recipes

Want more homemade lemonade flavors? Once you’ve whipped up mint lemonade, try these variations:

This mint lemonade recipe is…

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

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Mint Lemonade

Mint Lemonade


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 drinks

Description

This mint lemonade recipe is easy and refreshing! The cooling, herbaceous notes of mint pair perfectly with the zing of lemon.


Ingredients

  • 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)*
  • 7 cups water, divided
  • 1 cup granulated sugar
  • 1 cup mint leaves, loosely packed
  • Ice, for serving

Instructions

  1. Juice the lemons. Add the lemon juice to a pitcher with 6 cups cold water.
  2. In a blender, combine the sugar, mint leaves and 1 cup warm water. Blend until fully combined.
  3. Strain the mixture through a fine mesh strainer into a bowl. Then strain it back through the strainer into the pitcher with the lemon juice. (Double straining helps to remove sediment that would otherwise form at the top of the liquid.)
  4. Add ice to the pitcher. Garnish each glass with a sprig of fresh mint, to get the most of the mint flavor.  Serve immediately or store refrigerated for up to 3 days.
  • Category: Drink
  • Method: No Cook
  • Cuisine: Lemonade
  • Diet: Vegan

Keywords: Mint lemonade, mint lemonade recipe

A Couple Cooks - Recipes worth repeating.

Easy Eggplant Parmesan

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a…

A Couple Cooks – Recipes worth repeating.

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.

Eggplant Parmesan

It’s got bubbly cheese, garlicky tomato sauce, and savory, meaty breaded eggplant: it’s Eggplant Parmesan! This vegetarian Italian classic is hearty, filling, and pleases just about everyone. Most restaurants use fried eggplant, but for a homemade version it’s much simpler to bake. Here’s our best baked Eggplant Parmesan recipe: faster and easier to make at home than most recipes and full of incredible flavor. Even our vegetable-averse 5 year old promptly asked for seconds! We hope it will become a go-to in your family like it is in ours.

Ingredients in this Eggplant Parmesan recipe

Eggplant Parmesan is a classic Italian dish made with layers of breaded eggplant, cheese, and tomato sauce, then baked until bubbly. Called parmigiana di melanzane in Italian, it comes from the Southern regions of Calabria and Sicily but is now served all over the world. The eggplant is fried in restaurant-style versions, but it’s easiest to make baked eggplant when making it in your home kitchen. Here’s what you’ll need for homemade eggplant Parmesan:

  • Eggplant
  • Flour (or almond flour for gluten-free)
  • Eggs
  • Grated Parmesan cheese
  • Plain panko (or breadcrumbs; use gluten-free panko for gluten-free)
  • Dried oregano
  • Fire roasted crushed tomatoes
  • Garlic
  • Fresh basil
  • Olive oil
  • Shredded whole milk mozzarella cheese
Eggplant Parmesan recipe

A few ingredient notes

As with any Italian dish, the success of this Eggplant Parmesan recipe depends on the quality of ingredients! Here’s what to look for when you’re shopping:

  • Look for medium eggplants. Size matters here: massive eggplant rounds don’t look quite as nice in the dish. But sometimes the grocery only has large eggplants, so use what you can find! The key is using 2 pounds: it should equal about 18 to 20 rounds.
  • Use fire roasted tomatoes. Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.
  • Whole milk mozzarella cheese makes a difference. It melts much better than part skim and has a richer flavor. It also melts better when reheating.
Baked Eggplant Parmesan

How to make Eggplant Parmesan: some tips

This baked Eggplant Parmesan recipe is faster and easier than most recipes, but it still takes about 1 hour to make and bake. Keep this in mind in your meal prepping (and review the notes below on make ahead tips). Here are a few notes about the process:

  • Place salt on the eggplant for just 10 minutes. This seasons them prior to baking. Many recipes require you to salt the eggplant for 1 hour, but this is not necessary. (In the past, people would do this to remove a bitter flavor, but today’s eggplants are bred to be less bitter. It also allows the eggplant to release moisture, but that’s not required with this baked method.)
  • Dredge the eggplant in flour, egg and breadcrumbs. This is the traditional combination in Italian cooking that you’d do prior to frying the eggplant. But it works just as well with baking!
  • Bake the eggplant for 20 minutes at 425 degrees Fahrenheit, flipping once. The hot oven makes them crispy and golden brown: like frying but with no extra oil!
  • Meanwhile, make the tomato sauce. Mix crushed tomatoes, garlic, fresh basil and olive oil.
  • Layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Bake for 15 minutes until the cheese is bubbly.

Leftover storage and make ahead tips

This Eggplant Parmesan recipe takes about 1 hour to make, which is not always possible for a weeknight dinner. We usually make this one for entertaining or on weekends, but you can also meal prep some of the components. This recipe also freezes well, which makes it great for a quick leftover dinner. Here are a few ideas for make ahead and storage:

  • Bake the eggplant slices in advance. This saves about 40 minutes off the timing of the recipe. Refrigerate the slices, then layer the dish and bake the day of making.
  • Leftovers store refrigerated for up to 3 days. You can make the entire dish in advance and refrigerate, but it’s so good freshly baked that we recommend the above option for make-ahead. Leftovers store well.
  • Freeze leftovers in a sealed container for up to 3 months. Place on the counter or in the refrigerator to thaw, or you can place it right into a 375 degree oven and reheat until warmed through and the cheese is melted. (If it’s room temperature, you can reheat at a higher temperature, like 425.)

What to serve with Eggplant Parmesan

Traditionally, Eggplant Parmesan is served with pasta. But you can also serve with salads, sauteed veggies and more. It makes a hearty, crowd-pleasing vegetarian dinner that’s great for parties and impressing a crowd. Here are a few ideas:

Eggplant Parmesan

More eggplant recipes

Love working with this tasty vegetable? Here are a few more eggplant recipes you’ll love:

This baked Eggplant Parmesan recipe is…

Vegetarian. For gluten-free, use almond flour and gluten-free breadcrumbs or go to Gluten Free Eggplant Parmesan.

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Eggplant Parmesan

Easy Eggplant Parmesan


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8

Description

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.


Ingredients

  • 2 pounds eggplant (about 2 medium large)
  • ¾ cup flour*
  • 3 eggs
  • 1 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 cup plain panko (or purchased or homemade breadcrumbs)
  • 1 tablespoon dried oregano, divided
  • 1 ¾ teaspoons kosher salt, divided
  • 28 ounces fire roasted crushed tomatoes*
  • 3 garlic cloves, grated
  • 1 handful fresh basil, chopped, plus more to garnish
  • 2 tablespoons olive oil
  • 2 cups (8 ounces) shredded whole milk mozzarella cheese***

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle them with ¾ teaspoon salt and allow them to sit for 10 minutes while you prepare the breading ingredients. 
  3. Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it aside. 
  4. Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)
  5. Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown. 
  6. Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 
  7. Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.
  8. Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.

Notes

*You’ll have about ⅓ cup flour left over and about 1 egg, but it’s easier for the breading. There also may be some panko left over. These items are not included in the nutritional info.

**Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.

***Whole milk mozzarella cheese melts much better than part skim mozzarella, and has a richer flavor. It also melts better when reheating leftovers. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian Inspired
  • Diet: Vegetarian

Keywords: Eggplant Parmesan, Eggplant Parmesan recipe, Baked Eggplant Parmesan, Recipe for Eggplant Parmesan, Baked Eggplant Parmesan recipe

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.

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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.

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).

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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.

Greek Pizza with Feta

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases…

A Couple Cooks – Recipes worth repeating.

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases everyone.

Greek pizza with feta

Here’s a pizza topping idea that always gets rave reviews, with its smattering of colorful vegetables and hearty flavor: this Greek Pizza with Feta! There’s nothing better than the combination of tangy artichoke hearts, refreshing bursts of tomato, garlicky spinach, and salty olives and feta. We love a great veggie pizza, and this one is what we turn to most often. It’s destined to be the smash hit of your pizza night!

Ingredients in Greek pizza with feta

Greek pizza is not authentically Greek, but the classic Italian pizza pie dressed up with Mediterranean-style toppings. Many restaurants and pizzerias serve a version of this pizza and use different toppings. This one we’ve customized to the ingredients we love seeing on a Greek pizza, but feel free to customize it to your tastes if there are others you prefer. Here are the elements you’ll need:

  • Pizza dough: our favorites are Best Pizza DoughThin Crust Pizza Dough and Pizza Oven Dough, but there are a few more options below
  • Pizza sauce: This Homemade Pizza Sauce is a must! The flavor is the best you’ll ever have (we promise)
  • Shredded mozzarella cheese: holds everything together like glue
  • Feta cheese: feta cheese is required! It adds just the right salty seasoning to the top of the pie
  • Baby spinach
  • Kalamata olives (optional)
  • Artichoke hearts
  • Red onion
  • Cherry tomatoes
  • Dried oregano
  • Fresh basil, for garnish

Again, you can customize to your own tastes if you prefer Greek pizza with other ingredients. Other options include sundried tomatoes, roasted red peppers, cured meats, or chicken.

Greek pizza

For the pizza dough

The trick to the best Greek pizza? Homemade pizza dough. There are several pizza dough options we’ve developed over the years: the first is our workhorse and the best for making an incredible artisan-style pizza. It works best with a pizza stone. Or if you prefer, try one of our other methods for the dough: like a thick-crust pan pizza or a large sheet pan pizza that’s 3 pizzas in one! Here are the pizza dough options:

  • Best Pizza Dough: The standard! This pizza dough makes a medium artisan style pizza; it works best on a pizza stone. A pizza peel is helpful for transferring the dough onto the stone (see below).
  • Thin Crust Pizza Dough: This variation is slightly easier, since you can roll it out instead of stretching it.
  • Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
  • Perfect Pan Pizza: Make your pizza in a cast-iron skillet! Takes a little longer but there are no special tools required. Makes one medium pizza.
  • Best-Ever Sheet Pan Pizza: This one makes recipe the size of 3 pizzas in a large sheet pan: perfect for serving a crowd!
Feta pizza

Homemade pizza sauce is a must

The key to this Greek pizza? The homemade pizza sauce! While you can use a purchased sauce if you must, we highly recommend making the homemade version. The flavor is unreal! Here’s what to know:

  • Fire roasted tomatoes and garlic make magic. One spoonful and you’ll be singing its praises! Fire roasted canned tomatoes have a sweet, smoky flavor right out of the can. They are essential to the flavor, so they’re worth seeking out! Check in your local grocery near the canned tomatoes: they’re becoming much more widespread and are sold by several different brands.
  • It takes 5 minutes in a blender! There’s no need to simmer: just throw everything in a blender and whiz it up. This is one of our most-made recipes on the website!

Pizza making tools

If you choose the standard pizza dough recipe, the following tools are helpful for baking the crust. Again, if you chose the pan pizza or sheet pan pizza recipes above, no extra tools are needed!

Greek pizza

Sides for Greek pizza with feta

What to serve with Greek pizza? Make a big salad and heap it on your plate with a big cheesy slice. In fact, we love trying to have a few different salad and veggie options to complement the rich pie. Here are a few great side dishes for pizza:

More homemade pizza recipes

Want a few more pizza topping ideas for your pizza night? Here are a few great homemade pizza recipes:

This feta pizza recipe is…

Vegetarian.

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Greek pizza with feta

Greek Pizza with Feta


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 1 medium pizza

Description

This Greek pizza with feta is bursting with Mediterranean flavor! Top it with colorful veggies for a pie that pleases everyone.


Ingredients

  • ⅓ cup Homemade Pizza Sauce
  • 1 teaspoon olive oil
  • 2 cups baby spinach or chopped spinach
  • 1 pinch each salt and garlic powder
  • 4 Kalamata olives, halved (optional)
  • ¼ cup chopped artichoke hearts
  • 1 handful red onion slices
  • 4 cherry tomatoes, quartered
  • ½ cup shredded mozzarella cheese
  • ½ cup feta cheese
  • ¼ teaspoon dried oregano
  • 4 basil leaves (optional)

Instructions

  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Prepare the toppings: Warm the olive oil in small skillet. Add the spinach, 1 pinch salt, and 1 pinch garlic powder. Sauté over medium heat for 2 minutes until the spinach is wilted. Half the Kalamata olives, chop the artichoke hearts, thinly slice the red onion, and quarter the cherry tomatoes. 
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese. Top with the spinach, olives, artichoke, red onion, and tomatoes. Sprinkle with the feta cheese and dried oregano. Add a few pinches of kosher salt and some fresh ground pepper, to taste.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

Keywords: Greek pizza, feta pizza, feta pizza recipe

A Couple Cooks - Recipes worth repeating.

Smoked Salmon Bagel

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast,…

A Couple Cooks – Recipes worth repeating.

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast, brunch or lunch.

Smoked salmon bagel

When it comes to a lazy weekend brunch or a deli-style lunch, smoked salmon to the rescue! There’s nothing better than a great Smoked Salmon Bagel or lox, though there are some subtle differences we’ll cover below). It’s a study in bold contrasts: homemade herbed cream cheese against smoky, buttery salmon, herbaceous dill against briny capers, and of course a fluffy, perfectly toasted bagel. Guess what? You can make a next-level version of this treat right at home. Or, use our alterative option and make a homemade deli-style smoked salmon cream cheese! Let’s get to it.

Ingredients for smoked salmon bagels

The classic smoked salmon bagel is a deli special, pairing buttery salmon with briny capers and cream cheese. It’s also known as lox or gravlax, though lox is technically brined salmon that may or may not be smoked. But the two types of salmon are generally served in the same way: on a bagel with cream cheese and tasty toppings. Here’s what you’ll need for this smoked salmon bagel recipe:

  • Fresh bagels
  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).
  • Cream cheese: This homemade herb cream cheese brings the best herbaceous flavor, but you can substitute with plain cream cheese
  • Capers: Briny capers add a pop of salty flavor and are required here (see below)
  • Red onion: Another classic topping that cannot be missed
  • Fresh dill sprigs: Dill adds fresh flavor and completes the look
  • Lemon wedge: Garnishing with a lemon wedge before eating adds just the right pop of acidity
  • Optional toppings: Thinly sliced English cucumber and tomato are also traditional on a smoked salmon bagel, but to us they’re not essential.
Smoked salmon bagel brunch
Bagel brunch with herb cream cheese and smoked salmon spread

Variation: smoked salmon cream cheese!

Want a variation on a smoked salmon bagel that uses the same flavors in a different way? Try the bagels with Smoked Salmon Cream Cheese! This tasty spread mixes cream cheese, Greek yogurt, fresh dill and smoked salmon into a savory, salty deli-style spread. Make it instead of the standard, or use it along with the herb cream cheese as another option! Go to Smoked Salmon Spread.

Why capers and salmon go hand in hand

Capers are often paired with fish like smoked salmon or baked fish, because they add a pop of briny, salty flavor that complements this protein. What are they, exactly? Capers are a berry of the caper bush, a plant that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes.

Capers are served pickled, and they’re always sold in a long, thin jar. Find capers for this smoked salmon bagel in the condiments near the olives at the grocery store. Or check in the international aisle near the Italian products. PS You can use up the rest with our favorite Caper Recipes, like Lemon Caper Sauce, Pasta Puttanesca, and more.

Smoked salmon bagel

Bagel brunch board ideas

This smoked salmon bagel is ideal for a bagel brunch! Make a big platter with bagels and different types of cream cheese and bagel toppings, and it’s ideal for a lazy brunch with friends. Or try it for Mother’s Day, baby showers, Easter, or more! Here are a few ideas for what to have on hand for a bagel brunch:

Smoked salmon bagel

More smoked salmon recipes

Love smoked salmon? Here are a few more smoked salmon recipes you’ll love:

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Smoked salmon bagel

Perfect Smoked Salmon Bagel


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 bagel

Description

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast, brunch or lunch.


Ingredients

  • 1 bagel
  • 2 tablespoons Herb Cream Cheese (recommended; or plain cream cheese)
  • 1 to 2 ounces smoked salmon
  • 4 red onion slices
  • 1 teaspoon capers, drained
  • Fresh dill sprigs, for garnish
  • 1 lemon wedge, for serving

Instructions

  1. Make the Herb Cream Cheese.
  2. Toast the bagel. Top it with a slather of herb cream cheese, smoked salmon slices, onion slices, capers, and fresh dill. Squeeze with a lemon wedge, then serve immediately.
  3. Alternative method: Make a batch of Smoked Salmon Cream Cheese and top with dill sprigs.
  • Category: Breakfast or Lunch
  • Method: No Cook
  • Cuisine: Seafood

Keywords: Smoked salmon bagel

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.

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.

Loaded Potato Skins

Loaded potato skins are the best party appetizer! Make them crispy baked and shower with toppings (this recipe has a…

A Couple Cooks – Recipes worth repeating.

Loaded potato skins are the best party appetizer! Make them crispy baked and shower with toppings (this recipe has a time saving trick).

Potato Skins

Who doesn’t love potato skins? Those crispy, savory vessels for creamy, cheesy deliciousness could melt even the most stone cold heart. So when you’re looking to impress, why not try them at home? They’re not without a little effort: you’ll need to throw these spuds in the oven quite a few times. But! Our method offers some innovations so you can complete it in less time than most potato skin recipes. Ready to get started?

Overview of this potato skins recipe

Why does a potato skins recipe take so long? Well, you’ve got to bake the potatoes, then scoop out the flesh and bake them again, then add cheese and bake them again! But here’s where our time saving obsession comes in. Use our “quick bake” method for the first bake and you can cut down precious prep time. Here’s an overview of this potato skins recipe:

  • Bake the potatoes (30 minutes): Using our quick baked potato method, you can cut the time for this step from up to 1 hour to just 30 minutes!
  • Remove the flesh and season (10 minutes): Remove the flesh from inside the potatoes, then brush them with butter and season.
  • Bake again (10 minutes): Place on a baking rack over a baking sheet (to help get them crispy with maximum air flow!). Bake another 10 minutes.
  • Add cheese and bake again (3 to 4 minutes): Add cheese and bake until it melts.
  • Add toppings and serve! Load ’em up and serve warm.
Potato Skins

Small to medium potatoes are key

The size of the potatoes in this potato skins recipe is key. You’ll want small to medium russet potatoes. Smaller potatoes make a nice handheld potato skin, and they also bake faster! You don’t want a large, floppy potato skin. Small to medium potatoes are key here.

Quick bake method saves time

The quick bake method for potatoes is something we use all the time to speed up baked potatoes. Why bake potatoes whole when you can bake them…in half? Slice the potatoes in half and it takes about half the time to bake them: and they taste just as good (or better!).

When it came to a potato skins recipe, we knew our quick bake method would be perfect. Turns out, it’s the perfect innovation here: and cuts the prep time to about 1 hour start to finish.

Potato Skins

Toppings for potato skins

This is a classic potato skins recipe, so we used all the classic toppings! Of course, you can add innovations of your own. Here are some notes on what we think are essential:

  • Sour cream: A quick tip: loosen the sour cream with a bit of water before you dollop it! It makes it much easier. Want dairy free? Use vegan sour cream (and of course, your favorite dairy-free cheese).
  • Green onions: They’re essential for that savory crunch.
  • Bacon: It’s classic! We generally eat plant based so we used a purchased vegan bacon. The brand isn’t one we’d recommend, so let us know if you have vegan bacon brands you recommend in the comments below! Homemade coconut bacon would be perfect here.
  • Smoked salt: Because we used vegan bacon, we added a hint of smoked salt here. We’d highly recommend it, no matter what type of bacon you use. It adds an irresistibly smoky undertone.
  • Hot sauce: Just a hint of hot sauce adds another dimension, but it’s not required.
Potato Skins

Making this recipe for a crowd

This potato skins recipe makes 16 potato skins, or about enough to feed 8 servings. Of course, they’re so delicious that we could polish off the entire tray between the two of us! The only downside of this recipe is that it does feel like quite a bit of effort for something that’s gone in a flash. But that’s the fun of it!

If you’re serving a big party, you may want to consider making a double recipe here. Use the 2x recipe button below and two large trays in your oven. The only note is that the bake times may be slightly longer, since you have more surface area to bake in the oven. The recipe will likely also take you slightly longer to assemble, with more potatoes to scoop and top.

More easy party appetizers

And that’s it! These potato skins are one of our favorite party appetizers around. But they are a bit of effort to put together! Here are a few more fun ideas that are less effort:

Want more? Try these 30 Super Bowl Food Ideas & Snacks.

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Potato Skins

Easy Potato Skins


  • Author: Sonja Overhiser
  • Total Time: 1 hour
  • Yield: 16 potato skins (serves 8)
  • Diet: Vegetarian

Description

Loaded potato skins are the best party appetizer! Make them crispy baked and shower with toppings (this recipe has a time saving trick).


Ingredients

  • 8 small to medium russet potatoes (2 to 2 1/2 pounds)*
  • Olive oil
  • Salt and pepper
  • 2 tablespoons salted butter (or more olive oil for vegan)
  • ½ teaspoon each garlic powder, onion powder, and kosher salt
  • ¼ teaspoon chili powder
  • 1 cup shredded cheddar cheese or Mexican blend cheese
  • 2 green onions
  • Sour cream
  • Cooked bacon or vegan bacon (purchased or coconut bacon), for garnish (optional)
  • Smoked salt, for sprinkling (recommended)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Bake the potatoes: Wash the potatoes and slice them in half lengthwise. Line a baking sheet with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Turn the potatoes cut side down and prick the tops several times with fork. Bake until the potatoes are tender and lightly browned on the edges, about 25 to 30 minutes depending on the size of the potatoes. Prick them with a fork to assess doneness. (While baking, you can cook the bacon if using, and prep the other toppings.)
  3. Remove the flesh: Allow the potatoes cool slightly. Use a sharp paring knife to cut a 1/4-inch border around the flat edge of the potato, then use a spoon to carefully scoop out the insides (cutting with a knife first helps to puncture the crisp roasted surface). Reserve the scooped potatoes for another use.
  4. Season and bake again: Place a metal baking rack on top of a large baking sheet. Brush melted butter all over the potato skins on both sides. Mix the garlic powder, onion powder, salt, and chili powder in a small bowl and add a pinches to the top of each potato, using the entire mix. Sprinkle with a few grinds of black pepper. Return to the oven and bake for 10 minutes. 
  5. Add cheese and bake again: Remove the potatoes from the oven. Add the shredded cheese evenly to the tops. Return to the oven and bake again until the cheese melts, about 3 to 4 minutes.
  6. Top and serve: Remove the potatoes from the oven. Add a sprinkle of salt or smoked salt to the top of each. Dollop with sour cream**, then add the sliced green onions and bacon crumbles. if using. Serve immediately. The potato skins taste great at room temperature as well (so they work to leave out at a party).

Notes

*Makes 16 potato skins. Double for a large crowd and use two baking sheets: you may need to increase the baking time slightly with more surface area in the oven.

**Stir in a few teaspoons of water to the sour cream to help make dollops.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Potato skins, potato skins recipe

A Couple Cooks - Recipes worth repeating.

Taco Dip

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy…

A Couple Cooks – Recipes worth repeating.

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

Taco Dip

Here’s a creamy, irresistibly spiced party dip you need in your life: our perfect Taco Dip Recipe! It comes together in minutes, and we can confidently say almost no one turns this one down. This one is even better than the standard: it’s got a quick homemade seasoning blend, Greek yogurt, and a colorful mix of fresh toppings for the absolute best flavor. Here’s how it’s done!

Ingredients in this taco dip recipe

Taco dip is a party dip that’s a creamy mix of cream cheese and taco seasonings, topped with crunchy toppings like lettuce, tomato, and often black olives. Don’t think there’s anything Mexican about it: this one is solidly American or Tex Mex. It’s different from 7 layer dip in that it’s got one layer of cream cheese and one layer of veggies. But you can definitely mix it up with more layers: see below! Here’s what you’ll need for the base recipe:

  • Cream cheese
  • Greek yogurt
  • Salsa
  • Spices: cumin, chili powder, garlic powder, onion powder, salt and pepper
  • Mexican blend cheese
  • Toppings: lettuce, tomato, and black olives
  • Optional: red onion, cilantro, pickled jalapeños
Taco Dip recipe

What makes this the best layered taco dip

This recipe has a few innovations from the classic taco dip recipe that makes it even tastier! Here’s what make this the best taco dip, in our opinion:

  • Greek yogurt makes it taste fresh (and cuts calories). Use Greek yogurt instead of sour cream for a deliciously creamy, tangy flavor. It also cuts calories by 1/3: 1 cup of sour cream is 445 calories vs 1 cup of Greek yogurt is 100 calories.
  • Homemade seasonings keep it fresh and healthy! Packets of taco seasoning can have additives and preservatives, and lots of salt. Use a quick blend of spices for mega flavor: you probably already have them on hand.
  • Extra toppings add color and flavor. The standard taco dip just has lettuce, tomato, cheese, and black olives. But step it up with our extra toppings that add color and flavor: red onion, cilantro and pickled jalapenos.

Secrets to the homemade taco seasoning

Sure, you can buy taco seasoning to make this dip. But as we noted above, often the packets have additives and preservatives. Here we made a shortcut to taco seasoning using ingredients you likely already have on hand. You don’t even have to make a homemade taco seasoning blend: it’s even simpler! Here’s what you’ll need:

  • Cumin
  • Chili powder
  • Garlic powder
  • Onion powder
  • Salt and pepper

You’ll be surprised at how these seasonings work together to provide a big pop of flavor to the taco dip. Say goodbye to taco seasoning packets!

Taco Dip

Making a more layered taco dip

Were you looking for a dip with layers, more like a 7 layer dip? Don’t worry: you can do that too! Here’s what we’d consider adding on top of the cream cheese layer:

  • Refried beans seasoned with salt to taste (and/or cumin or chili powder)
  • Guacamole
  • Salsa

A quick way to soften cream cheese

One trick to this taco dip recipe: most of the time we don’t think ahead when it comes to softening cream cheese. It’s important to soften it for this recipe, since it needs to be warmed up in order to mix with the other ingredients. Here are a few notes:

  • Use a microwave to quickly soften the cream cheese. Place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side. You don’t want to overcook the cheese!
  • When you whisk the cheese with the ingredients, it starts out chunky. It takes a few minutes to whisk up, so be patient! We prefer mixing by hand than whipping it all with a stand mixer: but you could do that too if you prefer.

And that’s it! Let us know what you think of this easy taco dip in the comments below. Grab your tortilla chips and start dipping!

Taco Dip Recipe

More dip recipes

Dips are perfect for parties and as game day appetizers! Here are a few more tasty dip recipes we love:

This taco dip recipe is…

Vegetarian and gluten-free.

Print
Taco Dip

Taco Dip


  • Author: Sonja Overhiser
  • Total Time: 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.


Ingredients

  • 8 ounces cream cheese, softened*
  • 1 cup Greek yogurt (or sour cream)
  • ¾ cup red salsa
  • 2 teaspoons each cumin and chili powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon each garlic powder, onion powder, and black pepper
  • 1 cup Mexican blend cheese
  • 1 cup chopped iceberg lettuce
  • 1 tomato, chopped
  • ¼ cup sliced black olives
  • Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

Instructions

  1. In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it’s fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
  2. Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
  3. Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Notes

*To quickly soften cream cheese, place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side.

**You can also add more layers to the taco dip to make it like a 7 layer dip: consider topping with a layer of refried beans (seasoned with salt), guacamole, and salsa before adding veggie toppings.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No Bake
  • Cuisine: American

Keywords: Taco dip, taco dip recipe

A Couple Cooks - Recipes worth repeating.