Say hello to my go-to beer cheese dip! ♡

This simple dip is quick and easy to make and pretty much guaranteed to steal the spotlight at any gathering. Nothing quite beats serving it up fresh off the stove with a hot batch of buttery soft pretzel bites. But it’s just as amazing paired with crunchy chips, crusty bread, veggie sticks, apple slices and beyond.

I’m partial to this specific beer cheese dip recipe because you can whip it up in just 15 minutes with whatever combination of beer and cheese that you love best. (Feel free to opt for a non-alcoholic beer if you prefer!) And if you feel like jazzing things up a bit, you can play around with adding in some Ro*Tel for a zesty kick, hot sauce for some heat, or bacon, scallions or caramelized onions for extra layers of savory flavor. There are so many ways to enjoy this beer cheese dip.

So the next time you have a cheesy craving, grab a bottle of beer and let’s cook up a quick batch of this dip!

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This summer, we spent a month back in Barcelona catching up with friends, soaking up the Spanish sunshine, walking everywhere and reveling in good public transport, and of course, hitting up all of our old favorite markets and restaurants. But I have to say that one of the random foods I was most happy to see again was the hummus con guisantes con menta — mint pea hummus — from my favorite grocery store. ♡

This lovely green hummus used to be a weekly (at least!) purchase for us back when we were living there. The mint and peas add a refreshing hint of sweetness and fresh aromatic flavor to the hummus. And when perfectly balanced with the rich sesame flavor of tahini, hearty chickpeas, a tangy squeeze of lemon juice, garlic and cumin, this hummus is just so delightful. We most often just served ours with pita or crackers and veggie sticks for dipping, but it also tastes wonderful in sandwiches, grain bowls, burgers, wraps, you name it. As a bonus, it was also a great way to get extra veggies into our toddler too!

Anyway, being back in Barcelona reminded us how much we missed having green hummus around. So I snapped a picture of the ingredient label while we were there and set about trying to recreate the recipe once we landed back in Kansas City. And I have to say, I’m very pleased with where this recipe landed!

So the next time you’re craving hummus, grab a bag of frozen peas and some mint and give this one a try. I hope you’ll love it as much as we do!

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The sauce that makes just about everything better. ♡

Seriously. From grilled veggies to meats, salads to sandwiches, falafel to kebabs and beyond, tahini sauce is one of those magically versatile recipes that can be used in a million different ways. And its classically creamy, nutty, rich flavor never fails to make any dish taste amazing.

All you need are 5 simple ingredients (tahini, lemon, garlic, salt and cumin) and about 10 minutes to whip up a quick batch of this Middle Eastern-inspired sauce. This homemade tahini sauce recipe also happens to naturally be vegan and gluten-free. And while we most often stick to the classic ingredients here in our kitchen, there are countless fun variations that you can try to add some extra herbs, spice, heat, sweetness to customize your own tahini sauce recipe.

So grab some tahini and let’s make a quick batch!

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Ever tried making homemade tahini? ♡

This beloved creamy and nutty Middle Eastern condiment is actually very easy to make from scratch with just three ingredients — sesame seeds, oil and salt. It comes together quickly in about 10 minutes using either a food processor or high-speed blender. And while there’s definitely nothing wrong with store-bought tahini, I have to say that nothing rivals the fresh flavor that comes with making a homemade batch with freshly-toasted sesame seeds. So rich and delicious!

I’ve included all of my best tips below for how to make tahini, plus a list of suggestions for all sorts of delicious ways to put it to use. I’m of course a huge fan of using it in classic dips like hummus or baba ganoush, but it’s also fantastic in everything from salad dressings to smoothies, baked goods, marinades and beyond.

So the next time you’re craving a recipe that uses tahini, round up some sesame seeds and let’s blend up a quick batch of DIY tahini together!

Homemade Tahini Recipe | 1-Minute Video

Homemade Tahini Ingredients

Here are a few notes about the two homemade tahini ingredients you will need to make this recipe:

• Sesame Seeds: These tiny seeds are the heart and soul of tahini, delivering their unique nutty flavor and rich oils. Be sure to purchase raw (untoasted) sesame seeds. And I recommend hulled sesame seeds, if possible, which will yield a creamier texture, but unhulled sesame seeds can still work well too.
• Oil: With just two ingredients, the flavor of the oil that you choose will definitely shine through. I typically use a mild extra-virgin olive oil, but grapeseed oil, sunflower oil, avocado oil, or an untoasted sesame oil would also work well.
• Salt: I like adding a small pinch of fine sea salt to homemade tahini to bring out the best of those nutty flavors.

How To Make Tahini

Full instructions for how to make tahini are included in the recipe below, but here are a few additional tips to help with the process:

1. Toast. I prefer to lightly toast the sesame seeds in a sauté pan on the stovetop since it only takes a few minutes, but you can toast them in the oven if you prefer. The goal here is just to very lightly toast the seeds — we mainly want to heat them thoroughly and have them take on a tiny bit of golden color. You don’t want them to turn a medium or dark golden brown.
2. Blend. Then it’s up to you to use either a high-powered blender or a food processor to blend the seeds. I find the blender is slightly easier, but both methods work well. First, we will blend the seeds for a minute or two until they form a coarse powder. Then we will stream in the oil and continue blending until a relatively smooth paste forms. Blending time may vary based on the power of your blender or food processor, and feel free to add in extra oil if needed.
3. Serve or store. Once the tahini reaches a smooth consistency, it’s ready to serve and enjoy!

How To Store Tahini

Homemade tahini can be refrigerated in an airtight jar or container for up to 1 month. (Before each use, be sure to give the jar a good stir to recombine any separated oil.) Or you can also freeze tahini for 3-4 months, which is a great way to extend its shelf life.

To freeze tahini, be sure to first give the tahini a thorough stir. Then transfer it to an airtight jar or container, leaving some headspace as the tahini may expand slightly as it freezes. Seal the container, label it with the date, then place the container in the freezer. When you’re ready to use the frozen tahini, transfer it to the refrigerator to thaw slowly. Thawing may take a few hours or overnight, depending on the quantity. Once thawed, give it a good stir to reincorporate any separated oil, then serve and enjoy!

Tahini FAQ

Can I use pre-toasted sesame seeds? While you can use pre-toasted sesame seeds, the fresh flavor of homemade tahini is best achieved by toasting the seeds yourself.

Can I toast the sesame seeds in the oven? Definitely! Just spread the sesame seeds out in an even layer on a baking sheet and bake at 350°F until very very lightly toasted, about 5 to 8 minutes. (Keep a close eye so that they do not overcook.)

Can I substitute other nuts or seeds for sesame seeds? Tahini is traditionally made with sesame seeds, but you can make similar seed butters with other seeds like pepitas or sunflower seeds. Of course, the taste and texture will differ significantly from classic sesame-based tahini.

Can I make tahini by hand? Yes, you can make homemade tahini with a mortar and pestle, but it requires much more time and effort!

Why does my tahini separate? Separation is natural in homemade tahini. Simply give it a good stir before each use to recombine the oil and solids.

What are the health benefits of tahini? Tahini is highly nutritious, packed with essential minerals like calcium, iron, magnesium, and phosphorus. It is also a good source of healthy fats, protein, and fiber. Additionally, tahini is naturally gluten-free, vegetarian and vegan.

10 Ways To Use Tahini

Tahini is an incredibly versatile ingredient that can be used in all sorts of sweet and savory recipes! Here are 10 of my favorite ways to use tahini:

1. Hummus: Tahini is probably most famously used in hummus, adding the signature creamy flavor and texture to the Middle Eastern spread. I’m partial to this classic hummus recipe, which has been my go-to for many years, or this red curry hummus is a fun twist on the classic.
2. Salad Dressings: I absolutely love the creamy texture and nutty flavor that tahini brings to salad dressings. This creamy tahini dressing has long been a favorite in our house. We also love this tahini ranch dressing made with lots of fresh herbs, and the chipotle tahini dressing used in this salad is perfection!
3. Tahini Sauce: My favorite homemade tahini sauce recipe can be used it as a dip, a topping for falafel or grilled vegetables, or as a dressing for wraps.
4. Smoothies: Add a spoonful of tahini to your morning smoothies for an extra boost of creaminess and nutty flavor. It pairs especially well with banana, dates, cocoa powder, and almond milk.
5. Baked Goods: Tahini can add moisture and a distinctive flavor to cookies, brownies, cakes, and muffins. I especially love its flavor chocolate chip cookies and brownies.
6. Dips and Spreads: Tahini is traditionally used in many other Middle Eastern dips, such as baba ganoush, or can be combined with other ingredients like yogurt, avocados, pesto, or even chocolate to create fun dips and spreads.
7. Marinades and Sauces: Make a yummy marinade or sauce by combining tahini with ingredients like soy sauce, ginger, honey, and lime juice. Use it to marinate tofu, chicken, or vegetables before grilling or roasting.
8. Grain Bowls: Enhance your grain bowls by drizzling them with a tahini-based sauce. Mix tahini with lemon juice, olive oil, and spices like cumin or turmeric. Pour it over quinoa, brown rice, or roasted vegetables for a satisfying and flavorful meal.
9. Tahini Desserts: Embrace the sweet side of tahini by using it in desserts! Incorporate it into recipes like tahini fudge, tahini pudding, or tahini-swirled ice cream for a fun treat.

Favorite Recipes with Tahini

Here are a few of my favorite Gimme Some Oven recipes that use tahini:

• Hummus or Baba Ganoush
• Tahini Granola
• Roasted Broccoli and Farro Bowls
• Tahini Ranch Avocado Chicken Salad
• Sweet Potato Avocado Kale Salad with Chipotle Tahini Dressing

Homemade Tahini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ali
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: About 2 cups 1x

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Description

This homemade tahini recipe is easy to make with 3 ingredients and tastes so deliciously nutty and creamy.

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Ingredients

• 2 cups raw white sesame seeds (preferably hulled)
• pinch of fine sea salt
• 3 to 4 tablespoons neutral oil (such as avocado, grapeseed, vegetable, or a mild olive oil)

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Instructions

1. Lightly toast the sesame seeds. Add the sesame seeds to a large sauté pan. Cook over medium heat, stirring frequently, until they are very very lightly toasted. (We mainly want to heat the seeds and avoid them turning golden; they should only have the slightest bit of toasted color.)
2. Blend. Immediately transfer the hot seeds and salt to a high-powered blender or food processor. Blend for 1 to 2 minutes, pausing to scrape down the sides as needed, until the seeds form a coarse powder. Stream in 3 tablespoons of the oil and continue blending for 2 to 4 more minutes, pausing to scrape down the sides as needed, until the consistency is smooth and pourable. If the mixture seems too thick, add in more oil as needed.
3. Serve. Serve the tahini immediately or refrigerate in a sealed container for up to 1 month.

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Equipment

Sesame Seeds (Hulled)

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Vitamix Blender

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Food Processor

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Meet my all-time favorite queso recipe. ♡

Anyone who has followed this blog for awhile knows that excellent chips, salsa and queso are some of my favorite things in the world. And after having made homemade cheese dip about a million different ways over the years, this Tex-Mex queso blanco recipe continues to be the unbeatable gold standard in my book.

It’s inspired by the famous espinaca con queso at Jose Pepper’s, which I was completely obsessed with back when we lived in Kansas City. And true to its name, it’s loaded up with lots of fresh spinach, as well as diced onion, jalapeño, garlic, tomatoes, chiles and cilantro for lots of zesty flavor. It’s also made with my preferred blend of Monterrey Jack and white American cheeses, which I’m going to insist that you use if you want a genuinely melty, creamy, scoop-able cheese dip. (I’ve tested at least a dozen varieties of Mexican and American cheeses when making queso over the years, and have found this combination is key for achieving a melty vs gritty texture.) And it is absolutely, irresistibly, can’t-stop-going-in-for-another-dip delicious.

I’m also a big fan of this queso recipe because it be ready go in about 15 minutes from start to finish, making it perfect for easy entertaining. And if you happen to have any leftovers, it even reheats well the next day.

Alright, fellow cheese lovers, let’s make some restaurant-style queso together!

Queso Blanco (White Cheese Dip) Recipe | 1-Minute Video

Queso Blanco Ingredients

Before we get to the full queso recipe below, here are a few important notes about the ingredients you will need to make this queso blanco:

• Onion, jalapeño and garlic: Which we will briefly sauté this mix in oil until softened in order to bring out their best flavor (versus adding them directly to the melted cheese). Feel free to use more or less jalapeño if you prefer a mild or spicier salsa.
• Diced tomatoes and chiles: I typically usually use one can of spicy Ro*tel in this cheese dip, but feel free to use mild Ro*tel if you prefer.
• Evaporated milk: I’ve found this works best to help achieve a creamy texture when making homemade cheese dip. (By the way, we often have readers mistake evaporated milk for condensed milk in recipes, so please be sure that you are buying evaporated milk, which has no added sweeteners.)
• White American and Monterrey Jack cheese: As mentioned above, a 2:1 ratio of these cheeses is my preference in homemade queso dip. White American cheese is usually found at the deli counter (they may need to cut it for you). Then I recommend purchasing a block of Monterrey Jack and dicing it yourself so that it will melt smoothly (pre-shredded cheese has a coating on it that prevents it from melting well). You are welcome to sub in other cheeses that you prefer, but the texture will likely not be as smooth and melty.
• Fresh spinach: I always roughly chop and add fresh spinach to this dip. But alternately, you could thaw and drain some frozen chopped spinach to add instead.
• Cilantro: I also really love adding a bit of chopped fresh cilantro to this dip. But if you have an aversion to cilantro, feel free to just leave it out.
• Salt and pepper: Finally, don’t forget to season the dip with salt and pepper to taste!

Recipe Variations

There are lots of fun ways to customize this recipe to your liking, so please feel free to have fun with it! For example, you are welcome to…

• Add meat: Cooked ground chorizo, beef, chicken or bacon would be delicious additions to this dip.
• Add chipotle: Add a finely-diced chipotle in adobo (or some chipotle chili powder) if you would like to make this dip even smokier.
• Add extra chiles: Add an extra jalapeño or serrano pepper if you would like to make this dip even spicier.
• Use half and half: If you don’t happen to have evaporated milk on hand, I’ve found half and half to be the best substitute. (You could alternately use whole milk or heavy cream, but the latter doesn’t always yield a great texture and heavy cream feels too rich to me.)
• Use different cheese: If you would like a spicier salsa, feel free to swap pepper jack cheese in place of Monterrey Jack. We’ve also had people use the new white Velveeta cheese in place of the white American cheese with success. Unfortunately, most other varieties of American or Mexican cheeses that I’ve tried over the years just do not yield the smooth, melty texture and good flavor that comes from white American cheese.

More Mexican Dip Recipes

Looking for more Mexican-inspired dip recipes to serve alongside this queso blanco? Here are a few of my faves…

• Favorite Red Salsa
• Fresh Salsa Verde
• Roasted Tomatillo Salsa Verde
• Jalapeno Salsa
• Guacamole

Queso Blanco (White Cheese Dip)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: About 6 cups 1x

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Description

This queso blanco (white cheese dip) recipe is easy to make in about 20 minutes, perfectly melty, and irresistibly delicious!

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Ingredients

• 1 tablespoon butter or olive oil
• 1 small white onion, peeled and diced
• 1 large jalapeño pepper, cored and diced
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes and chiles, drained
• 1 cup (8 ounces) evaporated milk
• 1 pound (16 ounces) white American cheese, diced into small cubes
• 8 ounces Monterey Jack cheese, diced into small cubes
• 2 cups (loosely-packed) chopped fresh baby spinach
• 1/4 cup chopped fresh cilantro
• fine sea salt and freshly-ground black pepper

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Instructions

1. Sauté veggies. Heat butter in a large saucepan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally. 
2. Combine. Reduce heat to medium-low. Add in the diced tomatoes and chiles, evaporated milk and stir to combine. Gradually add in the cheese, stirring constantly until it has completely melted. Stir in the spinach and cilantro until combined.
3. Season. Taste and season with salt and pepper as needed. If the dip is too thick, add in extra evaporated milk to thin.
4. Serve. Serve warm and enjoy!

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Notes

Recipe edit: This recipe was edited slightly in 2022 to include more veggies and a different ratio of cheese.

So many of the flavors you love in a zesty Thai red curry…blended into a delicious hummus! ♡

This zesty dip has become a favorite of mine lately for quick and easy entertaining. Since we make Thai curries so often in our house, I almost always have the basic seasonings (curry paste, coconut milk, limes, ginger, garlic) on hand, all of which pair wonderfully with the classic combination of chickpeas and tahini. All you need to do is simply toss everything together in the food processor or blender and blitz until smooth. And in less than 10 minutes, this flavorful dip will be ready to serve and enjoy!

We love serving ours with crudités, bread (naan or pita), crackers, or any other dippers that sound good. Or of course, it would also be delicious as a spread on wraps, burgers, sandwiches and more.

Let’s make some!

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To say that I’m obsessed with this jalapeño salsa would be an understatement. ♡

It is inspired by the legendary “Salsa Doña” from Tacodeli, which I fell in love with years ago when my friend Kathryne and I spent a month in Austin. And ever since we left Texas, I have been missing that salsa something fierce and have been been on a mission to create my own creamy jalapeño salsa recipe that I love just as much. (Or dare I say, even more!)

The Tacodeli version is famously made with just 4 ingredients — jalapeños, garlic, salt and oil — all of which combine to make an emulsion that is magically creamy, moderately spicy, and surprisingly rich and flavorful. And after testing about a million different ways to prepare the jalapeños (boiled vs roasted vs raw, peeled vs unpeeled, cored vs uncored), garlic (cooked vs raw), oil (vegetable vs avocado vs others), and even toss in some extra ingredients (lime juice, onion, cumin, cilantro and more), I’ve finally landed on my favorite own favorite version of jalapeño salsa that I absolutely adore.

It’s mercifully low-fuss, with no need to core the jalapeños while they are raw (a messy and risky process when handling hundreds of spicy seeds). It comes together quickly with just 5 ingredients (yes, I added one!) in just 30 minutes from start to finish. It’s easy to customize to your preferred level of spiciness, anywhere from a moderately low heat level to very, very spicy. It’s made, believe it or not, entirely on the stovetop with no need to fire up a blazing hot oven. It’s perfect for dipping with tortilla chips or it can be drizzled on any number of other dishes. And it is just unbelievably, irresistibly, one million percent delicious.

You all know that I take my Mexican-inspired salsa recipes very seriously here on this blog and only recommend the ones I absolutely love. And this one now easily ranks as one of my all-time faves. So round up a big batch of jalapeños while they are still in season and let’s make some jalapeño salsa!

Jalapeño Salsa | 1-Minute Video

Jalapeño Salsa Ingredients

Before we get to the full jalapeño salsa recipe listed below, here are a few notes about the 5 ingredients you will need to make it:

• Fresh jalapeños: You will need a full pound of fresh jalapeño peppers to make a batch of this salsa. As noted below, I prefer to slice off the stems, boil the jalapeños whole, and then halve and core (scoop out the seeds/ribs) the softened jalapeños before puréeing. But if you would like an even milder sauce, you are welcome to halve and core the raw jalapeños before boiling.
• Garlic: We will also use 12 large cloves of garlic (about 1 head of garlic) for this salsa, 11 of which we will boil to mellow and sweeten their flavor, 1 of which we will leave raw for a pop of spicy, bright, fresh flavor.
• Avocado oil (or another mild oil): I’ve tested out this salsa recipe with various kinds of oil and really prefer the taste of avocado oil. But feel to use any other mildly-flavored oil that you happen to have on hand.
• Lime juice: My husband and I couldn’t agree on the amount of lime juice to include in this salsa recipe — I prefer one tablespoon, but he loves two tablespoons or more. So feel free to make yours as lime-y as you’d like! ;)
• Fine sea salt: And finally, don’t forget to season the salsa with however much salt you believe it needs to really bring out those delicious flavors.

Tips For Making This Salsa

• Use gloves while working with the jalapeños: If you happen to have a pair of food-safe gloves on hand, I would recommend using them when working with this quantity of fresh jalapeños. But if you don’t have gloves, just be sure to wash your hands thoroughly with soap after touching the jalapeños and always, always avoid touching your eyes and nose.
• Use a small spoon to core the jalapeños. Once the jalapeños have been boiled, they should be super easy to halve and core. I recommend using a small spoon to scoop out their ribs and seeds.
• Reserve the boiled jalapeño water: Be sure to save the saucepan full of water in which the jalapeños are boiled! We will use it to thin out the salsa and add a bit of extra flavor. That said, if you prefer a milder salsa, you are welcome to thin it out using plain hot water instead.
• Add lime juice and salt to taste: Everyone will have different preferences with how lime-y and salty they prefer this salsa to be, so I recommend starting with small amounts and then adding more of these ingredients to taste.

Optional Recipe Variations

Here are a few ways you are welcome to customize your own jalapeño salsa recipe…

• Roast the jalapeños and garlic: To make roasted jalapeño salsa, stem and halve the jalapeños and place them cut-side-down on a baking sheet along with the unpeeled garlic cloves. Roast at 425°F for about 20 minutes until softened. Scoop out the jalapeño cores (ribs and seeds) and peel the garlic cloves, then transfer the jalapeños and garlic to the blender along with 1/2 cup of hot water and blend until smooth. You may need to add extra water to achieve your desired consistency.
• Add optional extras: I’ve also made batches of this jalapeño salsa with onion, cilantro, and/or a hint of ground cumin added in — all of which are delicious extra ingredient options!
• Make it spicier: To make this salsa spicier, feel free to leave in part or all of the jalapeño cores.
• Make it milder: To make this salsa milder, core part or all of the jalapeños before boiling.
• Make it sweeter: If you would like to sweeten this salsa a bit, I recommend using the roasting method above and/or adding in a drizzle of honey or agave nectar.

More Favorite Salsa Recipes:

Here are a few of my other all-time favorite Mexican-inspired salsa recipes…

• Restaurant-Style Tomato Salsa
• Roasted Tomato Salsa
• Roasted Tomatillo Salsa Verde
• Fresh Salsa Verde
• Peanut Chipotle Salsa

Jalapeño Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews

• Author: Ali
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: About 2 cups 1x

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Description

This 5-ingredient creamy jalapeño salsa recipe is easy to make and one million percent addictive. See notes above regarding optional recipe variations, including how to make the salsa milder or spicier.

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Ingredients

• 1 pound fresh jalapeños, stems removed
• 12 cloves garlic, unpeeled
• 1/4 cup avocado oil (or any mild-flavored oil)
• 1 to 2 tablespoons fresh lime juice (optional)
• 1 1/2 teaspoons fine sea salt

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Instructions

1. Boil the jalapeños and garlic. Place the jalapeños and 11 cloves of the garlic (we will save one for later) in a large saucepan. Add water to the pan so that the jalapeños are completely covered. Bring to a high simmer over high heat, then reduce the heat to medium to maintain the simmer for about 15-20 minutes, until the jalapeños and garlic cloves have completely softened.
2. Core the jalapeños and peel the garlic. Reserve 1 cup of the jalapeño cooking water, then drain off the rest. Carefully use tongs to transfer the jalapeños to a cutting board. Then slice each jalapeño in half lengthwise and use a spoon to scoop out and discard the veins and seeds. (Or if you would like a spicier salsa, you can skip this step.) Gently squeeze the cooked garlic cloves out of their peels, and peel the remaining one raw garlic clove.
3. Blend. Add the cored jalapeños, cooked garlic cloves, raw garlic clove, oil, lime juice (if using), 1 teaspoon sea salt, and 1/4 cup of the reserved jalapeño cooking water* to a high-speed blender. Purée for 2 to 3 minutes until the sauce is completely smooth. If you would like it to be a bit thinner, add in a tablespoon at a time of the reserved jalapeño cooking water until your desired consistency is reached.
4. Season. Taste and season with extra salt and/or lime juice, if desired.
5. Serve. Serve immediately and enjoy!

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Equipment

Vitamix Blender

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Avocado Oil

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Fine Sea Salt

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Notes

Reserved jalapeño water: This water definitely packs a bit of heat. So if you would like to make a milder salsa, just add in 1/4 cup of plain hot water instead.

Source: Inspired by the legendary Salsa Doña from Tacodeli, recipe adapted from Brisket & Bagels.

Raise your hand if you grew up loving pimento cheese! ♡

Oh man, this retro Southern spread brings up some major nostalgia for me. We always used to look forward to cracking open those little store-bought jars of it for snack time when we were kids, either dolloped on Ritz or Club crackers or spread inside crispy celery sticks. And even though I was a very picky eater back in the day — oh my goodness — I absolutely loved this stuff!

It wasn’t until years later in college that a friend introduced me to her family’s recipe for homemade pimento cheese that I realized how next-level delicious the scratch version could be. (Yep, I definitely grown up just thinking it was just a delicious product from Kraft!)  Turns out, homemade pimento cheese is incredibly easy to whip up in just 10 minutes or so. And when made with a good sharp cheddar, tangy cream cheese and mayo, roasted red peppers, fresh green onions, and a blend of zesty seasonings, this simple spread stands the test of time and still tastes downright irresistible!

Feel free to serve it up with your favorite chips, crackers or veggie sticks. Or I’ve included a list below of other fun ways to use pimento cheese too — from spreading it on sandwiches (hello, grilled cheese) to burgers, baked potatoes, deviled eggs and more. There’s really no way to go wrong with this recipe. So round up the ingredients and let’s make a batch together!

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Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base. The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors. But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer. And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!
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Our week of dip recipes continues here on the blog today with the world’s most beloved roasted red pepper and walnut dip…

…muhammara. ♡

This vibrant sweet, savory, smoky and slightly-spicy dip, which originated in Aleppo, Syria, has become one of the most popular mezze served in various countries around the Levant. And whenever my husband and I happen to spy it on a menu, it is a no-questions-asked given that we are ordering a bowl. Lol, we are obsessed with this stuff!

If you happen to be new to muhammara, the brilliance of this dip lies in the perfect balance of textures and flavors going on here. It’s made with a sweet and smoky roasted red pepper base, for which I (shh) typically take a shortcut and add in a jar of roasted reds, which saves half an hour and still tastes great. Then to that, we add lots of toasted walnuts and breadcrumbs, to give the dip some texture and rich nutty flavor. An earthy blend of cumin, smoked paprika, Aleppo pepper and garlic serve as the zesty seasonings. Then the signature sweetener of muhammara — pomegranate molasses — brings everything together and makes this dip downright irresistible.

I definitely take the liberty of using a few shortcuts with this dip — subbing in the aforementioned jar of roasted reds, using a food processor (or blender) in place of the traditional mortar and pestle, plus I usually just use a scoop of Panko instead of making my own breadcrumbs. But while my method isn’t 100% traditional, it saves some major time and still tastes absolutely amazing.

So if you’re also a major fan of muhammara — or are interested in giving it a try for the very first time — bring on the roasted reds and walnuts and let’s make a quick batch together!
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