Key tzatziki ingredients

Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.

There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:

• Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
• Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
• Garlic: Fresh garlic is essential here; don’t use jarred minced garlic.
• Olive oil: Oil is important for taste and texture.
• Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
• Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
• Salt: Salt is essential for good seasoning.

Delicious ways to serve tzatziki

This versatile sauce works with so many dishes that I always keep a container in my refrigerator. Here are my favorite ways to use it:

• Mediterranean mezze platter: I serve it alongside classic hummus, marinated olives, and warm pita bread for an authentic Greek appetizer spread.
• Grilled proteins: It’s perfect for summer grilling: try grilled chicken, grilled chicken thighs, grilled salmon, or my blackened chicken.
• Falafel and gyros: Essential for classic falafel or falafel sandwich.
• Vegetable dip: Fresh cucumber slices, bell pepper strips, cherry tomatoes, and carrots all taste amazing dipped in this sauce.
• Burger sauce: I love spreading it on chickpea burgers or salmon burgers instead of mayo.
• Fish cakes and fritters: It’s the perfect accompaniment to salmon cakes, tuna cakes, vegan crab cakes, corn fritters, or zucchini fritters.

Tzatziki Sauce

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4.5 from 2 reviews

This authentic tzatziki sauce recipe features Greek yogurt, cucumber, and fresh garlic for an incredibly creamy dip! Perfect for Mediterranean style meals, falafel, grilled chicken, and vegetables.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 ½ cups
• Category: Dip
• Method: No Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

• 1 cup finely grated English cucumber (10 ounces or ¾ large cucumber)
• 2 cups (18 ounces) full-fat Greek yogurt (or vegan coconut yogurt; see Notes)
• 2 medium garlic cloves, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1 tablespoon chopped fresh dill (optional)
• Fresh ground black pepper

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Instructions

1. Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
3. Serve immediately, or refrigerate for up to 1 week.
4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
   To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

Vegan tzatziki sauce variation: This recipe works well with vegan coconut yogurt. I used Cocojune coconut yogurt, which is thick and tangy. Brands do vary, so try to find one that is plain, thick, and tangy. 

Other homemade sauces and dips

If you enjoyed this tzatziki sauce recipe, here are a few more essential sauce recipes to try:

01

Peanut Sauce Recipe

02

Garlic Butter Sauce

03

Chimichurri Sauce

04

Easy Sour Cream Sauce

Easy Corn Fritters

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5 from 3 reviews

This crispy corn fritters recipe is delicious with fresh or canned corn and made in under 30 minutes! These savory fritters are perfect as appetizers or a quick dinner with creamy dipping sauces.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
• 1 green onion, thinly sliced
• 2 eggs
• ¾ cup milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 ½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
• Olive oil or neutral oil, for frying
• Flaky sea salt, for garnish (or more kosher salt)
• Parsley, for garnish
• Sour cream or garlic aioli, for serving (or see Sauces section above)

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Instructions

1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
2. In a medium bowl, whisk the eggs and milk. Then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels and green onion using a spatula.
3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

Other fresh corn recipes to try

These are some of my favorite corn recipes featuring this seasonal ingredient:

• Mix up a zingy corn salsa to serve with chips, or go for creamy Mexican street corn dip
• Try classic creamed corn or easy skillet fried corn, or mix up a corn salad
• Make soup like corn chowder or chicken corn chowder
• Fire up the grill for grilled corn or elote

01

Corn Salsa

02

Creamed Corn

03

How to Grill Corn on the Cob (3 Methods)

04

Skillet Fried Corn

• Old-fashioned rolled oats form the base of these bars. They also contribute fiber and complex carbohydrates.
• Almond flour is one of my secret weapons for adding protein without using powder.
• Roasted peanuts add the bulk of the protein and create a nice nutty flavor (similar to my store-bought bars). I like using roasted peanuts for the best flavor; salted or unsalted peanuts work similarly.
• Medjool dates are nature’s candy and the only sweetener in this recipe. These have the perfect soft, sticky texture that binds everything together: do not use any other type of date! Deglet noor do not work. Make sure your dates are fresh and pliable – if they’re dried out, soak them in warm water for 10 minutes before using.
• Vanilla extract and salt might seem minor, but they’re essential for flavor!

My tips for perfect protein bars

I’ve made these bars countless times, and I’ve learned a few tricks that make all the difference:

• Check your dates before starting. Fresh Medjool dates should be soft and sticky. If yours are dried out, soak in warm water for 10 minutes and drain before using. This ensures they’ll blend smoothly and bind the mixture properly.
• When you’re food processing the dough, the mixture should hold together when squeezed but not be wet or sticky. The water amount in the recipe can vary depending on how moist your dates are. Start with 2 tablespoons and add more gradually if needed.
• Use a small glass or measuring cup to press and roll the mixture in the pan. This creates a smooth, even layer that cuts cleanly into bars.

More homemade snack recipes to try

These oatmeal protein bars are the perfect easy snack idea! If you enjoy this idea, you’ll definitely want to try my peanut butter oatmeal balls or no bake energy bites for when you want something quick and fun. My oatmeal bars are another family favorite, and my homemade granola bars offer similar convenience with different flavors.

For handheld breakfasts, my magic breakfast cookies also work well for snacking. And if you’re looking for more ways to use Medjool dates, I have 15 easy Medjool date recipes that showcase this incredible natural sweetener.

Oatmeal Protein Bars

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5 from 3 reviews

These homemade oatmeal protein bars pack 8 grams of natural protein per serving without any protein powder or added sugar! Made with just 6 simple ingredients, they’re the perfect healthy snack that takes minutes to make and stores for weeks.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 bars
• Category: Snack
• Method: No Bake
• Cuisine: Raw
• Diet: Vegan

Ingredients

• 1 cup Old Fashioned rolled oats (see Notes)
• 1 cup almond flour
• 1 cup roasted peanuts (or roasted salted)
• 12 Medjool dates, pitted
• 1 pinch kosher salt
• ¼ teaspoon vanilla extract

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Instructions

1. Place all ingredients in a food processor, add 2 tablespoons water, and blend until the mixture comes together into a dough that sticks together when you squeeze it. You may need to add 1 to 2 more tablespoons of water depending on the texture of your dates to get the dough to hold together.
2. Line a 9″ loaf pan with parchment paper extending across both sides. Press the mixture into the pan and pack it down with your fingers (I like to use a small glass to roll over the top). Refrigerate at least 30 minutes, then cut into 8 square bars. Bars store refrigerated for up to 2 weeks.

Notes

This recipe makes 8 square bars in a 9″ loaf pan. If you’d like to double the recipe, you can make a double recipe in a 9 x 9″ square pan.

Medjool dates are nature’s candy and the only sweetener in this recipe. These have the perfect soft, sticky texture that binds everything together: do not try this recipe with any other type of date! Deglet noor and others do not work. Make sure your dates are fresh and pliable – if they’re dried out, soak in warm water for 10 minutes before using.

Why this appetizer is my entertaining secret

Sometimes the simplest things make the biggest impact, right? Recently I was invited to a birthday brunch potluck and completely forgot about what I was supposed to bring until the night before! Luckily, I had seen this fun trend on Tik Tok of an olives and feta checkerboard and decided to try it.

Now this olive and feta appetizer is my go-to for summer dinners! The checkerboard pattern makes it look like you spent ages arranging it. Also, my 2 yo is obsessed with olives so it’s a huge family hit. Here’s why this easy appetizer recipe is pure genius:

• 5 minutes from fridge to table: No cooking, no stress
• Only 4 ingredients: Feta, olives, olive oil, lemon
• Visually stunning: That checkerboard pattern gets everyone talking
• Mediterranean diet friendly: Healthy fats and protein
• Make-ahead perfect: Actually improves after marinating

The magic of simple, quality ingredients

Best Types of Olives

This is where you can really customize. I like Castelvetrano olives best—and I find most people who claim to not like olives actually like these. This type of green olives has a buttery sweetness and they are not too salty.

Of course, you can use any type of olives you like. Just make sure to use pitted olives—nobody wants to deal with pits at a party.

Choosing Your Feta

The quality of your feta does make a difference here, though less so than the olives. Block feta in brine is essential. Pre-crumbled won’t work—you need firm cubes that hold their shape. Greek feta tends to be creamier and less salty: try to find it if at all possible!

Pro styling tips

• Use a square or rectangular platter, or a shallow dish: Makes the pattern easier. Use a shallow dish if you want to use a lot of olive oil
• Keep ingredients similar in size: Uniform look is key
• Zest directly over the platter: This makes it fresh and aromatic

Serving Suggestions

Accompaniments

• Toothpicks: I like serving these with toothpicks to make it easy to eat at parties
• Warm pita bread: Cut into triangles
• Crusty baguette slices: Toasted or plain crostini work well
• Cucumber rounds: For a gluten free option
• Crackers: Try these homemade gluten free cashew crackers

Drink Pairings

We love suggesting wine pairings—which we also do in our cookbook, A Couple Cooks! We’ve also got some non-alcoholic ideas:

• Crisp white wines: Sauvignon Blanc or Albariño
• Light reds: Pinot Noir or Beaujolais
• Rosé: Always a crowd-pleaser! Or try our Frosé recipe
• Sparkling: Prosecco or Cava
• Spritzers: Try a white wine spritzer or rosé spritzer
• Spritzes: Go for a St Germain spritz (aka Hugo, my personal favorite), limoncello spritz, Aperol spritz, or Campari spritz
• Mocktails: Make a lemon blueberry mocktail or sparkling lemonade

Dietary notes

This olive and feta appetizer is vegetarian, vegan, gluten-free, and Mediterranean diet approved.

Easy Olive and Feta Appetizer

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5 from 1 review

This stunning olive and feta appetizer looks fancy but takes just a few minutes to assemble! With only 4 ingredients arranged in an eye-catching checkerboard pattern, it’s the easiest way to impress your guests.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 to 6
• Category: Appetizer
• Method: No Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 jar Castelvetrano olives
• 8 oz block feta cheese, cut into ½-inch cubes
• Extra virgin olive oil
• Lemon zest

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Instructions

1. Cut the feta into uniform cubes as similar to the olive size as possible.
2. Arrange feta and olives in alternating checkerboard pattern on platter or dish.
3. Drizzle with olive oil. Zest the lemon directly over the top. Serve with pita, bread, or crackers; you can serve with toothpicks as a party (which is what we like to do!).

Other appetizer ideas you might enjoy

01

Easy Pinwheel Recipe

02

Homemade Hummus

03

Crispy Roasted Chickpeas

04

Baked Feta with Tomatoes

Other chickpea recipes you may enjoy

Chickpea Cookie DoughChickpea Soup With RiceEasy Chickpea Burgers Simple Chickpea (Garbanzo Bean) Salad Easy Chickpea Salad Sandwich

Crispy Chickpeas

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5 from 6 reviews

This crispy roasted chickpeas recipe is the perfect crunchy, healthy snack. They’re boldly spiced for a kick of flavor in every bite to satisfy those savory cravings.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 ¾ cups
• Category: Snack
• Method: Baked
• Cuisine: American

Ingredients

• 2 15-ounce cans chickpeas (or 3 cups cooked chickpeas)
• 2 tablespoons olive oil
• 1  ½ teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon cumin
•  ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt

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Instructions

1. Preheat oven to 375°F.
2. Rinse and drain the chickpeas, shaking off as much water as possible. 
3. Place chickpeas on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice.
4. In a medium bowl, stir together the chickpeas, olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
5. Pour chickpeas onto a parchment paper-lined baking sheet and spread them into a single layer. 
6. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. 
7. Allow to cool for at least 30 minutes before storing. The chickpeas will crisp up even more as they cool.

Notes

If you’re starting with dried chickpeas, you’ll need to boil your chickpeas or use a pressure cooker before baking. I always soak my dried chickpeas for 10-12 hours before throwing them in a pressure cooker for more even cooking. If you skip that step, they’ll take longer to cook.

An air fryer could work, too, especially if you want to reduce your baking time. Drain, dry, and season your chickpeas before air frying them for about 15 minutes, shaking halfway through.

How to make nachos on the grill

Grilled nachos are a perfect grilled dinner idea to wow a crowd for summer entertaining! Making nachos on the grill brings a smoky, charred flavor to the nachos and they look stunning in a cast iron skillet. They’re a fun summer recipe to share with guests on the patio. You can eat them as a main dish with a side salad, or as an appetizer for a summer happy hour.

The basic concept of how to make nachos on a grill is to place the nachos in a cast iron skillet, cover it with foil, and grill it for a few minutes to melt the cheese. But Alex and I wanted to amp up the grilled flavor in these loaded nachos. So in this recipe, we’ve used the grill not once but twice: once to grill the veggie toppings, and then again to melt the cheese.

Grilling the vegetables for the nacho toppings amps up the smoky, grilled flavor so it’s there in every bite! If you don’t have a cast iron skillet, it’s not necessary for this recipe. You can use any grill proof pan for the recipe, including an aluminum sheet pan.

The best loaded nachos toppings

What are the very best nachos toppings to make loaded nachos? For this recipe, we used these nachos toppings:

• Quick “refried” beans: We smashed pinto beans with salsa and stirred in some garlic powder and salt for a quick topping that tastes like refried beans. You also could use canned refried beans or Homemade Refried Beans.
• Grilled vegetables: We used the grill twice in this recipe, first to grill up vegetable toppings for the grilled nachos to infuse that smoky flavor. This recipe has red bell pepper,  jalapeño peppers, and red onion, but you could use any vegetables you like.
• Cheese: Cheese is a must for nacho toppings! We found it’s best to place the cheese on top of the beans layer so that it stays gooey, instead of right onto the chips which makes it harden. For vegan or plant based, you can omit.
• Guac: Another favorite vegetarian nacho topping of ours is guacamole: it adds a super savory, creamy deliciousness to each bite!
• Cilantro: Cilantro makes for stunning confetti and adds a fresh undertone as vegetarian nacho toppings!
• Other: To add a zing. try our Pickled Jalapeños or Pickled Onions.

To us, these are the best nacho toppings: but what are we missing? What are your favorite nacho toppings? Tell us in the comments below.

Also try our Spicy Chipotle Sauce and Vegan Nacho Cheese!

Grillable Loaded Nachos

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Wondering how to make nachos on a grill? These Loaded Grilled Nachos take summer grilling to a new level with the best vegetarian nacho toppings!

• Author: Sonja
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 main dish servings, 8 appetizer servings
• Category: Main Dish, Appetizer, Side Dish
• Method: Grilled
• Cuisine: Mexican

Ingredients

• 1 red bell pepper
• 1 medium red onion
• 2 jalapeño peppers
• 1 15-ounce can pinto beans
• ½ cup Private Selection Salsa
• 1 tablespoon olive oil, plus additional for drizzling
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 5 ounces Mission Restaurant Style Tortilla Chips
• 1 cup shredded Colby Jack cheese
• 1 large green onion, thinly sliced
• Sour cream (or Vegan Sour Cream), for garnish
• Guacamole, for garnish
• Fresh cilantro leaves, for garnish

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Instructions

1. Heat a grill to medium heat.
2. Prep the veggies: Cut the bell pepper in half, top-to-bottom, and remove seeds and pith. Cut the stem off the jalapeños and use a paring knife to carefully remove seeds, leaving peppers whole. Cut the onion into quarters top-to-bottom, leaving the bottom root attached the pieces stay together on the grill. Place the peppers and onion into a bowl, then drizzle them lightly with olive oil and sprinkle with kosher salt.
3. Grill the veggies: Place the peppers and onion directly onto the grate and grill for 6 to 10 minutes until charred and slightly tender, turning occasionally. Remove from the grill and use for topping the nachos (below).
4. Make the beans: Drain the pinto beans and add them to a small bowl with the salsa, olive oil, garlic powder, and kosher salt. Mash with a fork until all beans are mashed and the texture is similar to chunky refried beans.
5. Assemble and grill the nachos: Place the tortilla chips into a medium cast-iron skillet or grillable pan. Top the chips with the beans, then cheese, and then the grilled veggies. Place the skillet on the grill until the cheese is melted, about 5 minutes.
6. Load the nachos: Chop the cilantro. Top the finished nachos with sliced green onions, sour cream, guacamole, and cilantro.

Notes

If you don’t have a grill, you can make these loaded nachos under the broiler as well. The timing and preparation will be the exact same.

Looking for more summer barbecue recipes?

Outside of these loaded grilled nachos, here are other summer barbecue recipes:

• Cheesy Skillet Cornbread
• Ultimate Grilled Veggie Burger
• Crunchy Peanut Butter Cookies
• Incredible No Mayo Potato Salad
• Vanilla Sheet Cake with Grilled Strawberries
• Grilled Eggplant with Herbed Quinoa
• Grilled Buffalo Cauliflower Sandwich
• Summer Dinner Recipes to Eat Al Fresco

Easy Chocolate Hummus

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4.5 from 10 reviews

This chocolate hummus recipe has become my most-requested party dip! What sounds unusual at first turns into pure magic—a rich, chocolatey treat that’s perfect for dipping everything from strawberries to pretzels.

• Author: a Couple Cooks
• Prep Time: 0 minutes
• Cook Time: 5 minutes
• Total Time: 5 minutes
• Yield: 8
• Category: Snack
• Method: Food Processor
• Cuisine: American

Ingredients

• 15-ounce can chickpeas (1 ½ cups cooked)
• ¼ cup tahini*
• 1/3 to 1/2 cup maple syrup or agave syrup
• ⅓ cup cocoa powder (Dutch process / dark chocolate cocoa powder, if desired)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

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Instructions

1. Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
2. To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons aquafaba. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to sweeten the taste even further. Add additional 1 to 2 tablespoons aquafaba and puree again to come to a creamy consistency. Store refrigerated for 5 to 7 days.
3. Serve with pretzels, pineapple, green apple slices, and strawberries.

Notes

*Or, use peanut butter for a fun variation. Recipe updated 5/30/25 to update sweetener and cocoa powder quantities to address reader comments. 

Nutrition info calculated based on about 3 tablespoons per serving.

Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder.

Other healthy chocolate recipes you might enjoy

Here are a few more chocolate recipes to try:

01

Chocolate Zucchini Muffins

02

Healthy Chocolate Pudding Snack

03

Brownie Batter Hummus

04

Chocolate Strawberry Smoothie

3. Refrigerate at least 2 hours.

The refrigeration time is important because it gives the filling time to set and makes just the right texture on the pinwheel. The 2-hour refrigeration helps the filling set and allows the tortillas soak up a bit of the moisture from the cheese filling. This causes them to puff out just a bit, which looks lovely when you cut into the pinwheel.

Frequently asked questions

Easy Pinwheel Recipe

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5 from 1 review

This pinwheel recipe has become my go-to appetizer for every party! These colorful tortilla roll-ups are loaded with Italian-inspired flavors and look absolutely stunning on any party platter.

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 40 pinwheels
• Category: Appetizer
• Method: Raw
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 6 cups (5 ounces) fresh baby spinach leaves or ½ cup defrosted frozen spinach
• 4 burrito size 10-inch* flour tortillas
• 8 ounces cream cheese or soft goat cheese
• ⅓ cup finely chopped sun dried tomatoes in oil or jarred roasted red peppers
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¾ cup shredded mozzarella cheese

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Instructions

1. Cook the spinach: Place the spinach leaves in a skillet with ¼ cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, then squeeze out as much water as possible. Finely chop the spinach. (If using frozen spinach, defrost it, squeeze out the liquid and finely chop it.) 
2. Chop the filling ingredients: Chop the sundried tomatoes or bell peppers. 
3. Make the filling: To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling (we found it’s easiest to use clean hands to help break up clumps). Taste and add a pinch of salt if desired.
4. Roll the pinwheels: Place a tortilla on a cutting board, and spread it with ⅓ cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice off the ends of the rolls and discard, then slice into 3/4-inch slices to make pinwheels. They last up to 3 days refrigerated, but they taste best day of because the tortillas become softer over time. 

Notes

*The 10-inch size is best for getting the best look to your pinwheels. We recommend getting this size if at all possible!

Other easy appetizers you might enjoy

01

5-Minute Bean Dip

02

Homemade Hummus

03

Easy Fruit Dip

04

Easy Ranch Dip

Ingredients for the best carrot fries

You’ll need just a handful of ingredients for carrot fries: and most of them are the spices you’ll need of the ranch seasoning. Here’s what you’ll need to have on hand:

• Carrots: medium to large carrots work best, since they’re easiest for cutting fries
• Olive oil
• Spices: garlic powder, onion powder, dried dill, dried parsley
• Cornstarch
• Salt

How to cut carrots into fries

The hardest part of this recipe is actually cutting the carrots into fries! How to get those perfect rectangle fry shapes? Well, it’s similar to the steps for cutting fries out of a potato. Here’s what to do:

• Slice off the ends of the carrot.
• Square off each of the sides of the carrot to make a rectangular box shape.
• Cut into 3/8-inch wide slices, then cut each slice into strips.

The tricks to crispy baked carrot fries

Here’s the thing. When you bake carrots, they turn out beautifully tender: like with these roasted carrots. But that’s not what you want with fries! We don’t have a deep fryer and typically don’t like frying at home (it’s messy and not worth the effort). So we’ve found a few tricks to making lightly crispy baked carrot fries! They don’t come out crunchy like they would in a deep fryer, but they’re lightly crisp and totally satisfying. Here are a few tricks:

1. Coat in cornstarch. Cornstarch helps to form a crispy coating for the carrots, which can turn soggy and tender in the oven.
2. Place on parchment paper. Don’t use a Silpat or silicon baking sheet, which can make for soggy fries! Paper is the way to go.
3. Spread apart on the baking sheet. Spread the fries as far apart on the baking sheet as possible: this allows for maximum airflow and enhances crispiness. Bake a maximum of 2 pounds of carrots in the oven at once.
4. Or, use an air fryer. The easiest way to get very crispy carrot fries is to use an air fryer: try our air fryer carrot fries.

Are these healthy fries?

We think so! These healthy carrot fries are part of a whole food plant based diet. Here’s why these fries pale in comparison to those from your favorite fast food chain:

• The ingredients are just carrots, minimal olive oil and a bit of salt. These are all healthy, whole food ingredients. They’re basically baked carrots!
• They have all the nutrients of carrots. Scroll down for more on that.
• The serving size is moderate. The serving size is much less than a restaurant would serve, so that helps to keep the calories down.

Carrots nutrition

Carrot are one of the best vegetables you can eat! They’re not just good for your eyesight. Here are some of the top nutritional benefits of this tasty orange veggie:

• Low in calories, high in fiber: One cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (source)
• Packed with Vitamin A (beta carotene): This root veggie has 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant that could help in cancer prevention. Your body converts beta carotene into Vitamin A.
• High in Vitamins C, K and potassium: Carrot are also are high in these vitamins.

Yes, all these good things are present in a recipe of carrot fries! So why not give them a taste?

Dipping sauces for carrot fries

These carrot fries are delicious on their own, as an easy healthy side dish for dinner. But of course you can spice them up with a dipping sauce! Here are a few we’d recommend:

• Homemade Ranch Dressing: This creamy ranch dressing is lower calorie than most and full of big flavor. A fan favorite!
• Cilantro Lime Ranch: Or try this cilantro spin on ranch! Cilantro and carrots are in the same plant family, so they go well together.
• Cilantro Lime Dressing or Creamy Cilantro Sauce (vegan): These creamy green sauces pair beautifully with these fries.

Serving these fries

These carrot fries are a fantastic healthy side dish to complete a meal. They’d be perfect with all sorts of dinner ideas — here are a few of our top choices:

• Falafel Burger or Ultimate Falafel Sandwich: Insanely good and bursting with Mediterranean flavor! An epic vegetarian or vegan dinner. (Top them like these Greek Fries.)
• Chickpea Burgers: A hugely satisfying plant-based dinner! Painted with BBQ and served topped with vegan bacon and spicy mayo.
• Egg Salad Sandwich, Tuna Salad Sandwich or Ultimate Fried Egg Sandwich: Make these classic recipes shine with a unique fry.
• Jackfruit BBQ Sandwich:g This jackfruit BBQ sandwich tastes just like pulled pork, nestled on a bun with tangy coleslaw.

Crispy Carrot Fries

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These crispy carrot fries are about to become your new favorite healthy side dish! Baked until perfectly crispy with a homemade ranch spice blend, they’re delicious comfort food packed with nutrients. Oven and air fryer variations included! Or go to Air Fryer Carrot Fries.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4
• Category: Side Dish
• Method: Baked
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 pounds carrots, medium to large
• 1 teaspoon garlic powder
• ½ teaspoon onion powder (optional)
• 1 teaspoon dried dill (optional)
• 1 teaspoon kosher salt, plus more for sprinkling
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• Finely chopped fresh parsley, for serving (optional)

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit. (See notes for air fryer variation.)
2. Peel the carrots. Cut the carrots into thin fries: slice off the ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch wide slices, then cut the slices into strips. 
3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch. Mix thoroughly to combine.
4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible. 
5. Bake 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. Thinner fries will turn out crispier than larger fries (you’ll likely have some variation).
6. Cool a few minutes, then serve immediately. (Note: Fries are best right out of the oven; they become softer as they sit.)

Notes

Air fryer variation: Preheat the air fryer for 5 minutes to 390°F. Cook the fries for 5 minutes, then shake and cook 5 to 7 minutes more, until crispy.

How to Make Healthy Granola— Step by Step

Making homemade granola is incredibly simple, and the results are so worth it! Here’s my foolproof method:

Step 1: Mix the wet and dry ingredients

In a large bowl, combine the neutral oil, maple syrup, and vanilla extract. Add the cinnamon and allspice (the allspice is optional, but I find it adds a warm depth). Add the oats, puffed rice cereal, and pecans ands tir.

Pro tip: Measure the oil first, then use the same measuring cup for the maple syrup—it will slide right out without sticking!

Step 2: Bake to perfection

Line a baking sheet with parchment paper (this makes cleanup so much easier!). Spread the granola mixture in an even layer. Bake at 325°F for 25-30 minutes, stirring once halfway through.

Important note: The granola should be lightly golden but will still feel slightly soft when you remove it from the oven—it will crisp up as it cools.

Step 4: Cool completely

This might not sound like a step since you’re not doing anything, but allow the granola to cool on the baking sheet. This cooling period is crucial for getting the perfect crunch!

Delicious Ways to Enjoy It

This versatile granola has become a staple in our kitchen because there are so many wonderful ways to use it:

1. Yogurt parfait: Layer with plain Greek yogurt and fresh berries for a protein-packed breakfast like these yogurt bowls or a yogurt parfait. I like to swirl a tiny bit of maple syrup into the yogurt first.
2. With milk or plant milk: Serve like cereal with your favorite milk (my personal preference is oat milk because it has the best flavor and creamy texture).
3. Smoothie bowl topper: Sprinkle over acai bowls or smoothie bowls for added crunch and nutrition.
4. Baked good upgrade: Sprinkle on muffin batter before baking for a crunchy topping—works wonderfully on my banana blueberry muffins!
5. Quick apple crisp: Make sauteed apples with cinnamon, top with granola, and add a dollop of maple-sweetened Greek yogurt for a healthier dessert.
6. DIY gift: Package in a mason jar with a ribbon for a thoughtful, homemade present!

Healthy Granola Recipe

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Want a healthy granola recipe that’s actually good for you? Here’s the only recipe you need! The maple pecan flavor is nutrient rich and 100% delicious.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 14 servings (about 7 cups)
• Category: Breakfast
• Method: Baked
• Cuisine: American

Ingredients

• ¼ cup neutral oil
• 2/3 cup maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ¼ teaspoon kosher salt
• 3 cups old fashioned organic rolled oats
• 3 cups puffed rice (substitute rolled oats if you can’t find puffed grains!)
• 1 cup pecan halves

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Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix the oil, maple syrup, vanilla, cinnamon, allspice, and salt.
3. Add the rolled oats, puffed rice, and pecans. Stir with wooden spoon to evenly coat.
4. Spread onto a parchment paper-lined baking sheet and bake around 25 to 30 minutes until golden and toasted, stirring once. 
5. Remove from oven and allow to cool completely: the granola becomes crispy as it cools. Store in airtight container.

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Brownie Batter Hummus

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5 from 1 review

This irresistible brownie batter hummus is a healthy dessert dip that tastes just like brownie batter! Made with chickpeas, cocoa powder and maple syrup, it’s a fan favorite that’s great for parties.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 8
• Category: Dip
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Ingredients

• 15-ounce can chickpeas
• ¼ cup almond butter (or other nut butter or sunflower butter)
• ½ cup pure maple syrup or agave syrup
• ⅓ cup cocoa powder
• 1 dash vanilla extract
• ¼ teaspoon kosher salt
• Mini chocolate chips, to garnish
• Strawberries or apple slices, to serve

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Instructions

1. Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
2. To the bowl of the food processor, add the chickpeas, almond butter, maple syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons aquafaba. Puree for 30 seconds, then scrape down the bowl. Taste, and if necessary add a bit more aquafaba for a creamier texture. Store refrigerated for up to 5 days. Serve with strawberries, apple slices, or pretzels.

Key ingredients in Mexican street corn dip

This Mexican corn dip draws inspiration from traditional elote and esquites—beloved Mexican street foods. Elote is grilled corn on the cob slathered with a creamy lime-chili sauce and coated with crumbly Cotija cheese and fresh cilantro, and esquites features the same flavors but with corn kernels served in a cup.

While this dip recipe isn’t authentic Mexican cuisine, it celebrates these traditional flavors in a quick, shareable format! Here’s what you’ll need:

• Mayonnaise and Greek yogurt (or sour cream) for the creamy base
• Fresh lime juice for that essential tangy flavor
• Chili powder, garlic powder, cumin, and salt for authentic seasoning
• Corn kernels (canned, fresh, or grilled)
• Green onions, red pepper, and cilantro for color, texture, and flavor
• Canned green chiles for a mild kick
• Cotija cheese (or feta) for that signature salty finish

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Mexican Street Corn Dip

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This easy Mexican street corn dip transforms the classic flavors of elote into an irresistible appetizer ready in just 10 minutes. Made with sweet corn, tangy lime, chili powder, and Cotija cheese, it’s great for parties or as a quick taco night side dish!

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 8
• Category: Dip
• Method: No Cook
• Cuisine: Mexican Inspired
• Diet: Vegetarian

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 15-ounce 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

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Instructions

1. In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
2. 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.

More dip recipes

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

• Grab Loaded Hummus Dip
• Go for creamy French Onion Dip
• Try Easy Fruit Dip or Quick Veggie Dip
• Opt for Amazing Avocado Dip

01

Loaded Hummus Dip

02

French Onion Dip

03

Easy Fruit Dip

04

Amazing Avocado Dip

Note: Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking. Avoid using dried dill weed, which is the dried leaves and stems of the plant.

Refrigerator Dill Pickles

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Make crisp, flavorful dill pickles at home without any canning equipment! These quick refrigerator dill pickles come together in just 10 minutes of prep time and are perfect for snacking, sandwiches, and more. Unlike traditional canned pickles, there’s no sterilizing or special equipment needed.

• Author: a Couple Cooks
• Prep Time: 24 hours 10 minutes
• Cook Time: 0 minutes
• Total Time: 24 hours 10 minutes
• Yield: 2 jars
• Category: Snack
• Method: Pickled
• Cuisine: American

Ingredients

• 2 1-pint wide-mouth mason jars with lids
• 1 pound small cucumbers
• 3 cloves garlic
• 4 small chili peppers (optional)
• 1 tablespoon coriander seeds
• 1 tablespoon whole peppercorns
• 1 tablespoon sugar
• 1 ½ tablespoons kosher salt
• 2/3 cup white vinegar
• 1 cup water
• 1 large handful fresh dill
• 1 to 2 teaspoons dill seeds* (optional)

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Instructions

1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
2. Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half. If desired, slice the chili peppers in half and add to the jars.
3. In a spare mason jar or covered container, combine the coriander seeds, whole peppercorns, sugar,  kosher salt and white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add the water to the mixture.
4. In the two clean mason jars, tightly pack the cucumbers, garlic, fresh dill, and chili peppers (if using).
5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
6. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Notes

*Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking. Avoid using dried dill weed, which is the dried leaves and stems of the plant.

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5-Minute “Famous” Tomato Dip

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This crowd-pleasing tomato dip has earned a “famous” status at countless parties and gatherings. Made with just 5 simple ingredients, this quick appetizer transforms fire-roasted tomatoes and almonds into a uniquely delicious dip that’s perfect with bread, crackers, or vegetables.

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 8
• Category: Appetizer
• Method: Grilled
• Cuisine: American

Ingredients

For the famous tomato dip

• ¾ cup roasted almonds
• 15-ounce can crushed fire roasted tomatoes
• 1 garlic clove
• ½ teaspoon kosher salt
• ¼ cup olive oil

For the grilled bread

• 1 baguette or artisan loaf (like our artisan Dutch oven bread)
• Olive oil

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Instructions

1. In the bowl of a food processor, combine the roasted almonds, fire roasted tomatoes, garlic, and kosher salt. Process until the nuts are finely ground.
2. Scrape down the bowl. With the processor running, add the olive oil in a steady stream until a thick texture forms. (Store any leftovers refrigerated for 1 week.)
3. For the grilled bread: Slice the baguette into slices. Brush olive oil onto each side of the bread. In a grill pan or on a grill, toast each bread slice over medium high heat until browned, a few minutes per side.

Popular smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers:

Smoked Salmon Bagel

What's better than a good old bagel with smoked salmon? Also known as lox, smoked salmon, cream cheese, capers and veggies always hits the spot. Use plain cream cheese or this homemade herby version.

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Smoked Salmon & Cucumber Appetizer

The classic combination of smoked salmon, dill, cucumber and cream cheese is a hit every time: the perfect crowd pleasing appetizer! Mix the cream cheese with fresh dill, green onion and Dijon for a rich, zingy pop.

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Smoked Salmon Omelette

There’s just something about smoked salmon anything for breakfast or brunch that feels luxurious. Here’s a fun idea that takes minutes to whip up but feels elegant: put it in an omelette! The burst of flavor is unreal: smoky, buttery salmon against tender eggs, a burst of salty feta and burst from fresh chives. 

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Smoked Salmon Pasta

Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

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Smoked Salmon Toast

Salmon toast is pure and simple: a toast of artisan bread loaded with fluffy whipped ricotta, smoked salmon, capers and fresh dill. The electric pink salmon is stunning against the delicate green dill fronds. Each bite is a burst of smoky, creamy, rich, briny, salty and fresh!

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Smoked Salmon Dip

This creamy dip has a bit of a retro vibe, which makes it all the more endearing. It's chock full of rich flavor: hearty cream cheese, punchy Dijon, and that intensely smoky flavor that only fresh smoked salmon brings. Mix it up in 5 minutes, and it’s good for days in the fridge.

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Smoked Salmon Salad

Here's a genius smoked salmon recipe that makes a fast dinner or healthy lunch with no cooking required. It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette.

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Smoked Salmon Sandwich

Got smoked salmon? Throw it in a sandwich! It takes less than 10 minutes to whip up, layering it with cream cheese and crunchy veggies. It’s perfect for no-think weeknight dinners!

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Salmon Nicoise Salad

Here salmon replaces the traditional tuna in that classic French Nicoise salad! It's best with hot smoked salmon, also labeled as smoke roasted: it’s sold as a fillet as shown in the photo (or homemade). The cold smoked salmon that you’d find on a bagel (aka lox) is a bit too strong here, though it would work! It makes a tasty hearty main dish salad.

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Smoked Salmon Spread

The flavor is bold, creamy, smoky, and herby all at once, and makes the ideal slather for bagels, sandwiches, toasts, and more. Serve it as part of bagel brunch spread, on toast for a light dinner, or on crackers as an easy lunch.

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Smoked Salmon Recipe

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This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

• Author: Sonja Overhiser
• Prep Time: Overnight
• Cook Time: 1 hour
• Total Time: 0 hours
• Yield: ¾ pound
• Category: Essentials
• Method: Smoked
• Cuisine: Seafood
• Diet: Gluten Free

Ingredients

• 3/4 pound salmon fillets, skin on (wild if possible; we used sockeye)
• 2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Smoking chips: we like a mix of cherry and hickory

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Instructions

1. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight. 
2. The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days. 

Notes

If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.

Spinach Artichoke Dip

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5 from 3 reviews

This hot spinach artichoke dip is irresistibly creamy and tangy. made with Greek yogurt for a lighter twist! Everyone will park in front of the dish, then ask you for the recipe.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8
• Category: Appetizer
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 10 ounces frozen chopped spinach
• ¼ cup minced shallot
• 2 green onions
• 14 ounce can (8.5 ounce dry weight) quartered artichokes
• 1 ½ cups Greek yogurt
• ½ cup mayonnaise
• ¾ cup shredded Parmesan cheese, plus more for topping
• ¼ teaspoon dried dill
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Paprika, for sprinkling
• For serving: pita chips or bread

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
3. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
4. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
5. Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
6. Serve warm with pita chips. Make ahead info: Make this dip up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. Or, leftovers last 3 days refrigerated.

More party appetizers

This recipe is absolutely perfect for parties and entertaining! Here are a few more of our party hits and dip recipes:

• Simple Guacamole Here’s the best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it.
• Taco Dip Creamy and flavor-packed, no one can turn it down!
• Dill Pickle Dip Perfect for parties! Creamy and tangy, it’s like biting into a dill pickle spear.
• Marinated Olives A stunning appetizer or side! Flavored with garlic and lemon, they’re a great finger food for cheese boards or parties.
• Peanut Butter Dip Wow, do people love this one! This healthy peanut butter dip is just 4 ingredients and tastes like frosting! Perfect for dipping apples, pretzels or fruit.
• Easy Stuffed Dates Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more.