All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

What is Remoulade Sauce?

Remoulade is a chilled sauce made from mayonnaise or oil and any combination of herbs, capers and spices. It is a dipping sauce loved by Southerners and generally served with seafood dishes as well as deep-fried battered dishes, such as a fried green tomatoes, zucchini fritters, crab cakes, shrimp and French fries .

But Isn’t That Basically a Tartar Sauce?

Although both have a mayonnaise base, tartar sauce typically has only a few ingredients – mayo, lemon juice, dill and pickles. Remoulade has more complex blend of ingredients and spices – dijon, salt, pepper, celery salt, Worcestershire sauce, hot sauce, paprika, and cayenne pepper.

How To Make Remoulade Sauce

This recipe is ridiculously easy and ready in just 10 minutes. You’ll just need a food processor or blender. Add everything to the food processor and process until desired creaminess and smoothness is achieved. For full recipe details, including ingredient measurements, see the printable recipe card down below.

Combine + Process in Food Processor

Combine all ingredients in a food processor and process until creamy and smooth. Serve chilled.

Storing Remoulade Sauce

Store in an airtight container such as a mason jar with tight fitting lid, in the fridge for up to 5 days. Because this is made with mayonnaise, it doesn’t freeze very well and I don’t recommend it.

More Tasty Dip Recipes to Try…

• Spinach Artichoke Dip
• 7 Layer Dip
• Mom’s *Famous* Salmon Dip
• Black Bean Dip
• Cream Cheese Fruit Dip

Get ready to dip everything in this sauce! It’ll quickly become a new favorite. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends!

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Remoulade Sauce

Remoulade Sauce is so flavorful, creamy, tangy and delicious! Made with mayonnaise, horseradish, spices and hot sauce, this dipping sauce comes together in just 10 minutes. This sauce is perfect with seafood, especially crab cakes, po boy sandwiches, and Fried Green Tomatoes. 

Ingredients

• 2 tsp prepared horseradish
• 1 cup mayonnaise
• ¼ cup lemon juice freshly squeezed
• 1/2 tbsp hot sauce
• 2 tbsp dijon mustard
• 1 clove garlic roughly chopped
• 1 tsp worcestershire sauce
• ¼ tsp salt
• 1 tsp celery salt
• 1 tsp paprika
• ⅛ tsp black pepper freshly ground
• ⅛ tsp cayenne pepper
• 3 tbsp flat leaf parsley roughly chopped

Instructions

• Combine all ingredients in a food processor and process until creamy and smooth. Serve chilled.
• Store in an airtight container for up to 5 days in the refrigerator.

The post Remoulade Sauce appeared first on Lauren's Latest.

Make Fresh Tomato Salsa Your Own

This salsa is a take on my Homemade Salsa Recipe, but uses FRESH tomatoes instead of canned since they are now in season. If you are finding this post when tomatoes are not in season, feel free to use canned. Making salsa is a great way to use garden ripe tomatoes. This salsa is made with simple ingredients and easy to adjust the the flavors to the way you like it. Make it more or less spicy, chunky or smooth…however you like. Serve with Tortilla chips for an afternoon snack or as topping to any Mexican dish.

How To Make Fresh Tomato Salsa

Throwing this together is super simple and ready in about 10 minutes. All you need for equipment is a blender or food processor. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prep

Roughly chop tomatoes, onion and jalapeño.

Process All Ingredients

Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings as needed.

Serve

Serve with Tortilla Chips. Yum!

What Tomatoes are Best for Salsa?

I love the taste of fresh tomatoes in salsa. Honestly, any fresh tomato will do here…even better if you pulled them straight from your garden. You want to make sure that the tomatoes you use are firm, and a deep red color.

Storing Fresh Tomato Salsa

Store salsa in airtight containers for up to 3 weeks in refrigerator.

To Freeze

Place in a freezer safe, airtight container and into the freezer. Salsa should stay fresh for 3 months.

Love Salsa? Give these Recipes a Try…

• Grilled Corn Salsa Recipe
• Fresh Mango Salsa
• Holiday Cranberry Salsa
• Teedo’s Famous Salsa

Simple as that! Put your garden tomato haul to good use with this salsa recipe! The printable recipe card is below. Be sure to save/print/bookmark and share this recipe. Have a great day, friends!

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Fresh Tomato Salsa

This Salsa Recipe is so fresh and easy to make! You only need a few basic ingredients and 10 minutes. Adapt as you like!

Course Appetizer

Cuisine Mexican

Keyword fresh salsa recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 cups of salsa

Calories 44kcal

Equipment

• food processor

Ingredients

• 12 whole tomatoes roughly chopped
• 1 large vidalia onion roughly chopped, about 1 cup
• 1 jalapeno seeded and roughly chopped
• 1/2 bunch cilantro about 1 cup
• 1 lime juiced
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 1/2 teaspoons sugar

US Customary – Metric

Instructions

• Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
• Store salsa in airtight containers for up to 3 weeks in refrigerator.

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 21mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 25.2mg | Calcium: 67mg | Iron: 2.1mg

The post Fresh Tomato Salsa appeared first on Lauren's Latest.

First of all, what is Pesto?

Pesto (also known as Basil Pesto or Pesto Sauce) is a raw sauce from Genoa, traditionally consisting of fresh basil leaves, toasted pine nuts, garlic, salt, and Parmigiano Reggiano cheese.

Pesto was and still is typically used as a sauce for pasta, but nowadays it can be used as a versatile sauce for chicken, pasta, salad, and roasted vegetables.

Can I use a different nut in Pesto?

Yes! If you can’t find pine nuts or they aren’t your thing, you can substitute using walnuts, pistachios, almonds or even sunflower seeds.

How to Make Basil Pesto

Toast Pine Nuts

Add pine nuts to a dry pan and toast on medium heat occasionally “shaking” pan until nuts are toasty brown. Be careful not to burn as this can happen very quickly.

Add to Blender

Add the basil, pine nuts, garlic, cheese, salt and pepper to a blender or food processor.

While Blending Add Olive Oil

With the blender on, slowly stream in olive oil to create a thick pesto sauce, about 1/2 cup. Add more if needed to create the consistency desired.

Ways to use this Basil Pesto Recipe

Regardless of how you use this pesto recipe, you are sure to love it! This is our new family favorite recipe that you most definitely need in your arsenal.

• Marinate chicken or pork chops
• Spread over thick slices of toasted french bread or ciabatta for garlic bread
• Add to an antipasto platter
• Drizzle over Burrata cheese and serve as an appetizer (my favorite!)
• Spoon over sliced tomatoes and fresh mozzarella as a new take on Caprese Salad
• Toss roasted veggies in this sauce
• Brush onto corn on the cob
• Eat it with a SPOON (seriously, I’m not even ashamed)

Dinner Ideas using Basil Pesto:

• Pesto Stuffed Shells
• Baked Pesto Chicken & Rice Casserole
• Creamy Pesto Alfredo Chicken Pasta
• Vegetarian Pesto Quesadillas
• Broccoli Pesto Pasta
• Pesto Pizza

Storing Pesto

I have found the best way to keep this pesto recipe fresh is by placing plastic wrap directly on the pesto sauce, followed up with the tight-fitting lid for an airtight container. This keeps your pesto a bright green color PLUS it holds that garlic smell in with the pesto instead of all over your fridge.

Freezing

Once you have your pesto recipe made and stored in their airtight containers, it will last in the freezer for up to 3 months, though don’t be surprised if you never have leftovers because it is so darn tasty on everything!

Simple as that, folks! Now you have a delicious pesto sauce to use however your heart desires! Let me know your favorite dishes to add pesto to. Printable recipe card below. Have a great day, friends!

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Basil Pesto Recipe

For a flavorful, fresh and fast sauce for pasta or chicken, try this Pesto Recipe! Made with fresh basil, parmesan cheese, garlic, pine nuts and olive oil…pesto never disappoints.

Course Dinner, Side Dish

Cuisine Italian

Keyword pesto

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2 cups

Calories 1051kcal

Author Lauren’s Latest

Ingredients

• 4 cups fresh basil loosely packed
• 1 clove garlic smashed and peeled
• 1/2 cup pine nuts toasted
• 6 oz parmigiano reggiano cheese cut into chunks
• salt & pepper to taste
• 1/2 cup olive oil give or take a few tablespoons

Instructions

• Add pine nuts to a dry pan and toast on medium heat occasionally "shaking" pan until nuts are toasty brown. Be careful not to burn as this can happen very quickly.
• Place all ingredients, except olive oil into a blender or food processor.
• Turn blender on and slowly stream in olive oil until ingredients turn into a thick paste or sauce. Taste and adjust seasonings as desired.
• Use as desired or spoon into an airtight container and refrigerate for up to two weeks.

Nutrition

Calories: 1051kcal | Carbohydrates: 9g | Protein: 37g | Fat: 99g | Saturated Fat: 23g | Cholesterol: 58mg | Sodium: 1366mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3195IU | Vitamin C: 9.1mg | Calcium: 1097mg | Iron: 4.4mg

The post Basil Pesto Recipe appeared first on Lauren's Latest.

Perfect for Summer Grilling

Finding fresh corn that is sweet is pretty easy in July and August! I have a really great, simple tutorial on how to grill corn with or without the husk and the benefits of both methods. This is a really simple recipe to throw together (about 20 minutes) especially if you’re already grilling burgers, honey garlic shrimp or charring off some baked ribs.

How to Make Grilled Corn Salsa

Feel free to use an indoor or outdoor grill, weather permitting. I actually waited for a break in the rain to cook these babies up. Thankfully, they only take 5 minutes or so. Then you chop up a few veggies and stir it all together. I’d say this should be about 20 minutes from start to finish. For full recipe details, see the printable recipe card down below.

Preheat Grill + Prep Corn for Grilling

Preheat indoor or outdoor grill to high heat. Shuck corn if using this method. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.

Chop Other Veggies

While corn is cooling, chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.

Stir to Combine + Serve with Chips

Stir corn into the bowl with other ingredients and season with salt and pepper. Serve this Corn Salsa Recipe with chips.

Looking for even more salsa recipes? I’ve got you covered: Basic Salsa Recipe, Holiday Cranberry Salsa, Mango Avocado Salsa, Pomegranate Salsa, Sweet & Spicy Salsa with Homemade Whole Wheat Chips, Teedo’s Famous Salsa, and Charred Corn Salad.

Customize this Recipe

As with many of my recipes, I’m going to encourage you to adjust this Corn Salsa Recipe as you like! Definitely use this recipe as a guideline since it’s delicious as is and this is how I like to make my Corn Salsa. If you aren’t comfortable switching things up, this is a great version as is. But if you like things spicy, add in more jalapenos. If you want it mild, put in half, or leave them out altogether. If you want it zestier, toss in some more lime juice. Don’t like the zip lime juice has? Just add half!

Go ahead! Take the plunge, live on the wild side, and change it up if you feel so inclined.

Storing Grilled Corn Salsa

Store any leftover salsa in an airtight container, in the fridge for up to 4 days. Beyond this time, the veggies start to wilt and get mushy.

To Freeze: Corn Salsa can also be frozen and eaten later. Place into the freezer in a freezer safe, airtight container for up to 3 months. Allow to thaw in the fridge overnight when ready to use.

More Corn Recipes to Try!

• Mexican Street Corn Recipe
• Corn, Peach & Basil Burrata Salad
• Buttery Corn Casserole
• Seriously *the best* Cornbread Recipe

Printable recipe card is below! Enjoy!

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Grilled Corn Salsa Recipe

This Grilled Corn Salsa Recipe is perfect for a summer appetizer or just as corn salsa dip for any day! Eat with chips or plain!

Course Appetizer, Dip

Cuisine Mexican

Keyword corn salsa, corn salsa recipe, grilled corn salsa

Prep Time 12 minutes

Cook Time 10 minutes

Total Time 22 minutes

Servings 4 servings

Calories 78kcal

Author Lauren’s Latest

Ingredients

• 3 ears white Corn or Yellow Corn
• 1 jalapeno diced finely
• 2 green onions chopped
• 1 medium tomato diced
• 1/4 cup cilantro chopped
• 1 lime juiced
• salt & pepper to taste
• tortilla chips

US Customary – Metric

Instructions

• Preheat indoor or outdoor grill to high heat. Shuck corn. Place on the hot grill until nice and toasty, turning as needed. Remove corn and let cool.
• While corn is cooling, you can chop the remaining veggies and place into a large bowl. Once the corn is cool enough to handle, cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn.
• Stir corn into the bowl with other ingredients and season with salt and pepper. Serve with corn chips.

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 289mg | Fiber: 3g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg

The post Grilled Corn Salsa Recipe appeared first on Lauren's Latest.

But First, What is Spinach Artichoke Dip?

Spinach Artichoke Dip is a classic appetizer or snack that is forever iconic and popular. It’s creamy, tangy and has a ridiculous amount of calories but is still considered healthy because duh, it’s made with spinach. Ha! Applebee’s, Chili’s and every other larger “American” chain restaurant has this appetizer on their menu and is most likely the most popular because everyone loves it.

Make it Your Own

Want to make this recipe your own? Here’s how to do just that with a few simple adjustments.

Artichoke Hearts –  get the ones that are in water, as opposed to marinated. This is to avoid the vinegar taste of oil-based artichoke hearts, not to mention all the added spices.

Consistency. If you’re wanting a runnier spinach artichoke dip, feel free to add in some heavy cream to get it to the consistency you like. I like mine thicker, so I made it thicker (and with extra garlic). But like every recipe I post, feel free to tweak as you like! If you don’t like garlic as much as I do, feel free to reduce or omit completely.

Lower in Calories. You can make this recipe lighter by using light cream cheese and a reduced fat sour cream. You can even go so far as cutting the cheese in half, but keep in mind this would make it less cheesy. Obviously

How to Make Spinach Artichoke Dip

Believe it or not, spinach artichoke dip is really simple to make at home. You just need a handful of ingredients and about 20 minutes. Whether you make it in advance or make it to eat right away, it’s a fabulous appetizer or snack. For full recipe details, see the printable recipe card below.

Cook Spinach + Cool

Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic and place on a cutting board to cool slightly. You can totally substitute frozen spinach here…just be sure to drain well with a tea towel to get all of the excess water out.

Prep Artichoke Hearts + Chop Cooked Spinach and Garlic

Drain artichoke hearts and chop into small pieces. Chop cooked spinach and garlic into small pieces. Add artichokes, spinach and garlic back to the hot pan and cook to remove any excess moisture, being careful not to burn the garlic. Sprinkle in basil, salt, pepper, and onion powder.

Add Sour Cream + Cheeses to the Pan

Melt in cream cheese, sour cream, and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven-safe dish and top with remaining parmesan cheese.

Broil

Broil until cheese has melted and dip is bubbly. Serve hot with chips, pita bread and/or veggies.

Storing + Reheating Directions

Store leftover spinach dip in the fridge, in an airtight container. It will stay good for 4-5 days.

To reheat, place in a microwave safe dish, and heat in 30 second intervals, until warm and bubbly.

Looking for more appetizers to feed a crowd? Check these out: 

• Loaded Smashed Potatoes
• Easy Meatball Recipe
• Classic Deviled Eggs Recipe
• Simple Bruschetta Recipe
• Homemade Kettle Chips with Onion Dill Dip

What others are saying about this Recipe:

Super good recipe! I love spinach and artichoke dip and this recipe hit the spot. I put it in a cast iron skillet and my MIL said it was “restaurant quality”! ~ Melissa

This dip is so amazing — so cheesy and fragrant. Thanks for sharing my favorite dish recipe. ~ Bruno

Best Spinach artichoke dip recipe I made in awhile. My kids loved it! ~ Jennifer

Really loved making this recipe I hope others have as much fun as I did following your directions. ~ Pete

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Spinach Artichoke Dip

Spinach Artichoke Dip is the perfect appetizer! It’s easy to make, popular and always the first thing eaten. So delicious!!

Course Appetizer

Cuisine American

Keyword how to make spinach artichoke dip, spinach artichoke dip, spinach artichoke dip recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 servings

Calories 339kcal

Author Lauren’s Latest

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 cups baby spinach fresh
• 1 can artichoke hearts in water
• 1/2 teaspoon basil
• salt & pepper
• 1 teaspoon onion powder
• 8 ounces cream cheese
• 1/2 cup sour cream
• 3/4 cup grated parmesan cheese divided

US Customary – Metric

Instructions

• Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic and place on a cutting board to cool slightly.
• Drain artichoke hearts and chop into small pieces. Chop cooked spinach and garlic into small pieces. Add artichokes, spinach and garlic back to the hot pan and cook to remove any excess moisture, being careful not to burn the garlic. Sprinkle in basil, salt, pepper, and onion powder.
• Melt in cream cheese, sour cream, and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven-safe dish and top with remaining parmesan cheese.
• Broil until cheese has melted and dip is bubbly. Serve hot with chips, pita bread and/or veggies.

Nutrition

Calories: 339kcal | Carbohydrates: 7g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 587mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2335IU | Vitamin C: 17.3mg | Calcium: 223mg | Iron: 1mg

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Homemade Kettle Chips vs Regular Potato Chips… What’s the Difference?

As the name would indicate these are cooked in a kettle, Dutch oven or deep fryer, rather than with an industrial conveyor belt type of frying or baking. Kettle chips are are often sliced a little thicker, too.

Use a Mandoline Slicer!

Unless you have superb knife skills, I highly suggest using a mandoline slicer. Yes, these can be a scary kitchen tool because the mandoline is insanely sharp, but it’s a great one when used properly and safely. Don’t be a hero–use the guard!! This little shindig, is the one I used.

How to Make Homemade Kettle Chips

Homemade chips are not hard to make at all. You will be amazed at how easy they are to whip up! You just need a few simple tips to get light and crispy results! Total work time for this recipe, chips, and dip together, take about an hour. A little longer than I like to spend on a recipe, but these are SOOOOOOOO worth it! Try them out and see what you think! For full recipe details see the printable recipe card below.

Wash + Slice Potatoes

Wash whole potatoes. Using a mandoline or food processor, slice potatoes to be very thin and place into cold water to soak for 30 minutes. This removes the starch. Getting rid of the starch is what makes a light and airy chip. Mmmm…..chips.

While Potatoes are Soaking, Make the Onion Dill Dip

Make the dip by stirring sour cream, mayonnaise, diced onion, dill and salt & pepper together in a bowl. Be sure to use full-fat sour cream and real mayo…trust me, your tastebuds will be pleased if you do. I mean you’re making homemade potato chips. You think now is the time to use low-fat mayo? Puh-lease.

Once dip ingredients are thoroughly combined, cover and place in the fridge until ready to serve.

Dry Potato Slices VERY Well

After the 30 minutes, drain your potatoes and dry them very well. Water and hot oil are not a good combo. Unless you like 3rd-degree burns on your hands and/or face…in which case I say good luck with that. I spread mine out on a clean kitchen towel and dabbed the tops with paper towels.

Fry Kettle Chips

Preheat some peanut oil in a large pot. I’m using this Le Creuset Braiser because it is huge. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly.

*Note* To ensure the oil is at the correct temperature, place one potato slice into the hot oil. If nothing happens, it’s not hot enough. Increase temperature. If the potato slice sizzles violently, the oil is too hot. Reduce temperature. You want the potato slice to sizzle evenly and constantly but never violently.

After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches.

Best Oil for Frying

Peanut oil or any light vegetable oil is your best bet in getting the crispy results you’re looking for in a chip. I prefer peanut oil over olive oil because of its high smoke point but use what you have. Any light tasting oil that has a high smoke point can work, I just prefer peanut oil for these.

Storing Leftover Kettle Chips + Onion Dill Dip

Allow chips to cool completely before placing in an airtight container. Chips will stay good and fresh for 1-2 weeks.

Store the onion dip in an airtight container and in the fridge. Dip will stay fresh for about a week!

Other Dip Related Recipes To Try…

• Sweet & Spicy Salsa with Homemade Whole Wheat Chips
• BBQ Chicken Nachos Recipe
• 7 Layer Dip
• Macro Friendly Buffalo Chicken Dip
• Black Bean Dip Recipe
• Spinach Artichoke Dip

I hope you enjoy making these easy kettle chips, and the onion dill dip to go along with them. Have a great day, friends! 🙂

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Homemade Kettle Chips with Onion Dill Dip

These Homemade Kettle Chips are light, crispy and, so easy to make. Paired with an Onion Dill Dip, you'll want to make these again and again!

Course Appetizer, Snack

Cuisine American

Keyword homemade kettle chips

Prep Time 30 minutes

Cook Time 10 minutes

Servings 8 servings

Calories 1254kcal

Author Lauren Brennan

Ingredients

for the chips-

• 4 large Idaho Potatoes Russets
• 2 pints peanut oil
• sea salt

for the dip-

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup yellow onion finely diced
• 1/2 teaspoon dried dill
• salt & pepper to taste

US Customary – Metric

Instructions

• Wash whole potatoes. Using a mandoline or food processor, slice potatoes to be very thin and place into cold water to soak for 30 minutes.
• In the meantime, make the dip by stirring all ingredients together. Refrigerate.
• Heat peanut oil in large pot or dutch oven over medium to medium-high heat.
• Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly. {*See recipe notes} After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches. Serve with cold dip.
• *Just to ensure the oil is at the correct temperature, place one potato slice into the hot oil. If nothing happens, it’s not hot enough. Increase temperature. If the potato slice sizzles violently, the oil is too hot. Reduce temperature. You want the potato slice to sizzle evenly and constantly but never violently.

Nutrition

Calories: 1254kcal | Carbohydrates: 20g | Protein: 2g | Fat: 131g | Saturated Fat: 23g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 1mg

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What’s in 7 Layer Dip?

My 7 Layer Dip is absolutely loaded with goodies. The main seven layers are black beans, sour cream, salsa, cheddar cheese, tomatoes, bell pepper, and avocado. Plus a garnish of cilantro, lime juice, and scallions.

Easy Substitutions

If you don’t have my full list of ingredients to make this recipe as stated, feel free to make it your own by subbing out and adding in ingredients. Here are a couple of suggestions to get you started:

• Black Beans – I use black beans that I mash up a little bit. It’s easier to dip your chip into without breaking, it leaves a better texture and black beans means no fat! Feel free to use another type of bean.
• Sour Cream – I like to use the light stuff but you can use full fat too.
• Salsa – any jarred or homemade salsa works here. I buy the southwest kind.
• Cheddar Cheese – this is simple and affective. You can always experiment here and switch out cheddar for pepper jack, queso fresco or cotija cheese.
• Roma Tomatoes, Green Bell Pepper and Avocado – lots of healthy fresh produce in this chip dip. Use whichever veggies you like best! Or even try some peppers (jalapeños or poblanos are great)!
• Cilantro, Lime Juice, Scallion, and Black Pepper – if you don’t like cilantro you can simply omit it!

Can I Add Meat?

Absolutely! You can cook some ground beef, chicken, or pulled pork in some store bought or homemade taco seasoning for a fantastic 8th layer.

How to Make 7 Layer Dip

So, technically this recipe has more than seven layers if you include the lime juice and cilantro, but all are so delicious scooped all together with some chips or crackers.

Prep Ingredients

Open can of black beans, rinse, and drain well. Grate your cheese, if needed. Dice your tomatoes, green peppers, and avocado. Chop green onions and cilantro.

Layer Your Ingredients

Here are your layers, starting with the bottom:

1. Pour beans onto a serving platter and mash coarsely with a fork. Spread beans evenly over the entire platter.
2. Spread sour cream over top beans.
3. Spoon salsa by the tablespoon over top sour cream layer and then spread gently to coat but not mix into the sour cream.
4. Sprinkle grated cheddar cheese over the top salsa layer.
5. Top with fresh diced tomatoes.
6. Sprinkle green peppers over the top of the entire dish.
7. Sprinkle avocado pieces over top of the dish.

Garnish

Squeeze lime juice over the avocado. Top with ground salt & pepper. Sprinkle green onions and chopped cilantro over the top of the entire dish.

Serve immediately or store covered in the refrigerator until ready to serve.

How to Serve 7 Layer Dip

This simple 7 Layer Dip recipe is such an easy and fun appetizer. It is always served cold, usually with salty tortilla chips. You could also do corn tortilla chips, Fritos, or even Doritos if you’d like.

I recommend making and serving this recipe in a shallow dish or plate like the one pictured. That makes it easier to get all 7 layers onto one chip!

How Long Will This Last?

7 layer dip can last 3-4 days in the fridge, covered well. However the longer it’s stored the more the ingredients run together making it kind of watery. It won’t look good but rest assured it’ll still taste good! Use any leftover dip in burritos or tacos.

Can You Make This Dip the Night Before?

Yes! You can make this dip up to 24 hours beforehand. Just be sure to top it all off with that lime juice to help preserve the green on the avocados (avocado oxidates with the air and turns brown over time…still completely edible, just not pretty). Alternately, you can make this whole dip without the avocado, then slice and top it with the avocado right before serving to preserve that bright green color.

Does it Freeze Well?

I know so many of you are crazy about making things in advance and freezing them, but I would not recommend freezing this 7 Layer Dip. Some food can change textures after being frozen and then thawed out. Also, the fresh tomatoes would not thaw well and add a lot of moisture to the overall dip. No thanks.

More Mexican Dips to Try!

• Cowboy Caviar or Creamy Cowboy Caviar
• Macro Friendly Protein Refried Beans
• Beef Enchilada Dip
• Classic Guacamole Recipe
• Amazing Pico de Gallo Recipe
• Jalapeño Queso Fundido
• Roasted Jalapeño Queso

There you have it, friends, an easy 7 Layer Dip loaded with goodies and perfect for parties, as a side, or even as a nice snack to eat throughout the day! The printable recipe card is down below, enjoy!

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7 Layer Dip

This 7 Layer Dip is a classic appetizer that everyone loves! Packed with beans, cheese, salsa and all things Mexican, grab some chips and dig in!

Course Appetizer

Cuisine Mexican

Keyword 7 Layer Dip

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 25 minutes

Servings 6 Servings

Calories 247kcal

Author Lauren

Ingredients

• 15 oz black beans 1 can
• 1 cup light sour cream or full fat
• 1 cup salsa jarred or homemade (I use Southwest)
• 1 1/2 cups cheddar cheese grated
• 2 roma tomatoes diced
• 1/2 cup green bell pepper diced
• 1 large Haas Avocado diced
• freshly ground pepper
• 1 lime juiced
• 1/2 cup cilantro chopped
• 1 scallion chopped (green & white parts)

US Customary – Metric

Instructions

• Open can of black beans, rinse and drain well. Pour beans onto serving platter and mash coarsely with fork. Spread beans evenly over entire platter.
• Spread sour cream over top beans.
• Spoon salsa by the tablespoon over top sour cream layer and then spread gently to coat but not mix into the sour cream.
• Sprinkle grated cheese over top salsa layer.
• Top with diced tomatoes.
• Sprinkle green peppers over top entire dish.
• Cut avocado in half, open and remove pit. Scoop out flesh with large spoon. Dice into small pieces and sprinkle pieces over top of dish.
• Squeeze lime juice over avocado. Top with ground pepper. Sprinkle green onions and chopped cilantro over the top of the entire dish.
• Serve immediately or store covered in refrigerator until ready to serve.

Video

Nutrition

Calories: 247kcal | Carbohydrates: 12g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 531mg | Potassium: 498mg | Fiber: 4g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 21.3mg | Calcium: 281mg | Iron: 0.8mg

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Dipping Chocolate | Easier Than Fondue!

If you’re looking for a fun, sweet, EASY treat for Valentine’s Day or a special occasion, look no further! This Dipping Chocolate is just as good as a chocolate fondue without all the fuss. Made in about 10 minutes with good quality chocolate, sweetened condensed milk, a little corn syrup and milk, this can easily be made ahead and stored in the fridge. Heat it up when you’re ready to serve!

While I’m a strong believer that anything dipped in chocolate tastes good, I’m partial to strawberries, bananas, brownies and rice krispie treats! So, go forth and enjoy this dipping chocolate! Me and my chocoholic husband loved this recipe and I know you will love it, too.

Main Ingredients Needed

You only need 6 ingredients to make Dipping Chocolate and maybe 20 minutes to throw it all together. Win-win! Here’s what you’ll need:

• Semi-Sweet Chocolate – any chocolate will do here, (white or dark) but I like to use semi-sweet for a classic flavor.
• Sweetened Condensed Milk – this helps sweeten even more and helps keep the chocolate from solidifying as it cools.
• Corn Syrup – adds shine to the finished dip. Real maple syrup can also be substituted.
• Salt – used to bring out the chocolate flavor and balance the sweet.
• Milk – this loosens the dip up even more and let’s you control the consistency.
• Vanilla – for flavor!

Favorite Things to Dip

And to go along with this Dipping Chocolate are things to dip! Here are some great options to get you started:

• strawberries (or other berries)
• apples
• pears
• grapes
• bananas
• rice krispie treats
• brownies
• cookies
• pretzels
• potato chips

How to Make Dipping Chocolate

The recommended method for making this recipe is on the stove, however, I also include microwave directions in the printable recipe card at the bottom of this post. Either will work just fine!

Step 1: Melt Chocolate

Break the chocolate into pieces and place into the bottom of a small saucepan. Place over low heat and consistently stir to melt. You want your burner at the lowest possible setting. Alternately, you can do this over a double boiler if you’re worried about scorching the chocolate.

Add in sweetened condensed milk, corn syrup, and salt. Stir until completely smooth and shiny.

Step 2: Determine Consistency

Slowly stream in milk to thin out the dipping chocolate to the desired consistency. As the dipping chocolate cools, it will get thicker, so depending on if you’d like to serve this warm or cold will determine how much milk you’ll want to add. I only added 1/4 cup, but you can add more or less.

Step 3: Remove from Heat and Serve

Remove from heat and stir in vanilla. Pour into a bowl and serve with strawberries, cookies, bananas, brownies, rice krispie treats, etc..

Making Ahead and Consistency

Lucky for you, this Dipping Chocolate recipe can last for a couple of days in the fridge, making it a perfect make-ahead dessert.

Simply make as directed then store in an airtight container in the fridge for up to 5 days.

If you are serving this cold, you are going to want to add more milk when making the recipe. This ensures that it will still be a dip-able chocolate once it is chilled. (It will thicken as it cools.)

If you are serving this warm, you’ll want to microwave until warm and add a little milk to get it to the consistency you want. When you are ready to serve, heat in the microwave until warm, stirring every 30 seconds to ensure it heats evenly. Pour into a bowl and serve.

More Sweet Treats to Try!

• Vegan Chocolate Frosting
• Chocolate Dipped Pretzels
• Slice n’ Bake Valentine Heart Cookies
• Valentine’s Day Brownies

I hope you try out this simple dessert option this Valentine’s Day!

The printable recipe card is down below, enjoy

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Easy Dipping Chocolate

This is an easy Dipping Chocolate recipe perfect for Valentine's Day or whenever you're looking for a simple dessert to make!

Course Dessert, Dip

Cuisine American

Keyword dipping chocolate

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 16 servings

Calories 173kcal

Ingredients

• 8 oz semi sweet chocolate
• 14 oz sweetened condensed milk
• 2 tablespoons corn syrup or maple syrup
• 1/8 teaspoon salt
• 1/4 cup milk or more, as needed
• 1 teaspoon vanilla extract

Instructions

• Break chocolate into pieces and place into the bottom of a small saucepan. Place over low heat and consistently stir to melt. You want your burner at the lowest possible setting and you don't want to walk away during this melting process. Once the chocolate is almost completely melted turn off the burner and keep mixing until completely smooth. Alternately, you can do this over a double boiler if you're worried about scorching the chocolate.
• Add in sweetened condensed milk, corn syrup and salt. Stir until completely smooth and shiny.
• Slowly stream in milk to thin out the dipping chocolate to the desired consistency. As the dipping chocolate cools, it will get thicker, so depending on if you'd like to serve this warm or cold will determine how much milk you'll want to add. You may want to heat chocolate mixture up again on low if using cold milk.
• Remove from heat and stir in vanilla. Pour into bowl and serve with strawberries, cookies, bananas, brownies, rice krispie treats, etc..

Notes

MICROWAVE DIRECTIONS: place chocolate and sweetened condensed milk into the bottom of a microwave safe bowl. Microwave in 30 second bursts, stirring after each interval. Once the chocolate is mostly melted, keep stirring until its completely melted. Whisk in corn syrup, salt and milk until you get the desired consistency you want. If using cold milk, you may want to microwave again for another 30 seconds to warm it up again. Finish by stirring in vanilla. Serve or store as desired.

Nutrition

Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 54mg | Potassium: 178mg | Fiber: 1g | Sugar: 21g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

The post Easy Dipping Chocolate appeared first on Lauren's Latest.

White Bean Hummus | With a Whole Head of Garlic!!!

I love a good hummus recipe and after being fresh out of garbanzo beans (chick peas) which is the classic ingredient for the original hummus, I decided to use white beans instead and add in roasted garlic for a lovely and delicious variation. Man oh man, what a good idea that was! Roasting garlic mellows out that strong garlic flavor while turning it sweet! It is an extra (optional) step that you are welcome to skip…just don’t add a whole head of RAW garlic to your recipe.

Main Ingredients

Here’s everything else you’ll need to make White Bean Hummus!

• White Beans – also known as Cannellini beans (found in the canned section of your local grocery store)!
• Extra Virgin Olive Oil – or just regular or light olive oil if you aren’t a huge fan of the taste.
• Cumin – for a little spiced flavor.
• Lemon Juice – for freshness and some zing.
• Salt + Pepper – don’t forget to season as you go! This will give your hummus a ton of flavor.

How to Make White Bean Hummus

For full details on how to make White Bean Hummus, including increments, see the recipe card down below

Step 1: Roast the Garlic

Start out with a cute little garlic clove…or a big one. Now slice that baby down the center and take a whiff!

Place the two halves on some foil and drizzle with a little olive oil. Fold it up into a cute little package and throw it in the oven. I roasted mine at 350 for 40 minutes.

Once you pull it out of the oven, the cloves should be a lovely golden color and they should smell sort of sweet.

Step 2: Puree Ingredients

Now, let the hummus magic begin. Drain and rinse a can of white beans, then pop those into a food processor.

Squeeze the two halves of roasted garlic to make the cloves pop out. If they are roasted to perfection, then they all should just smoosh right out.

Next squeeze in some lemon juice for a little zing, some cumin for a little spice, and some salt for seasoning.

Start pulsing that mixture while you stream in some olive oil. Add in as much as you need to get the desired consistency you want. I used about 3 tablespoons.

Step 3: Adjust Seasonings then Serve!

After a minute or so, you have a pretty good looking dip! Taste it at this stage and add in anything extra you think it needs. I added in more salt and another little squeeze of lemon juice.

To serve, you just spoon it onto a platter, drizzle more olive oil over the top and add some pine nuts and parsley for decoration. See! I told you it was easy!

What to Serve with White Bean Hummus?

White Bean Hummus is an excellent source of fiber and protein, served with veggies and you have a well rounded snack or meal! Here are a couple of ideas to get you started:

• pita bread
• crackers
• baby carrots
• cucumber
• zucchini
• bell peppers
• celery
• or any other of your favorite raw veggies!

More Hummus Recipes to Try!

• Garlic Hummus Recipe
• Southwest Avocado Hummus
• Hummus Veggie Wrap
• Classic Hummus Recipe

And that’s it! White Bean Hummus, an easy and healthy dip that is perfect for any occasion.

The printable recipe card is down below, have a good day!

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White Bean Hummus

Roasted garlic makes this White Bean Hummus extra delicious! Serve with pita bread, vegetables, and/or crackers.

Course Dip, Snack

Cuisine American

Keyword white bean hummus

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6 servings

Calories 173kcal

Author Lauren’s Latest

Ingredients

• 1 head garlic
• 3 tablespoons extra virgin olive oil plus extra for drizzling on the garlic before roasting. You may need more depending on your consistency preferences
• 15 oz white beans or Cannellini beans
• 1 small lemon juiced
• 1/2 teaspoons cumin
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Slice the head of garlic in half horizontally to expose the cloves. Drizzle with a little olive oil and wrap in foil. Bake 30-40 minutes or until fragrant and cloves are golden in color. Then remove from the oven and set aside to cool.
  
• Into the bowl of a food processor, pour in beans, lemon juice, cumin, salt and pepper. Squeeze both halves of the roasted garlic head into the food processor. The roasted cloves should pop right out. Turn machine on and drizzle in 3 Tablespoons of olive oil, processing until desired consistency has been reached. Taste and adjust seasonings to your liking-more salt, more cumin, more lemon juice, etc.
  
• Spoon onto serving platter. Top with another drizzle of olive oil, pine nuts and parsley, if desired. Serve with pita bread, vegetables or crackers. Also delicious on a sandwich or wrap.
  

Nutrition

Calories: 173kcal | Carbohydrates: 21g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 441mg | Fiber: 5g | Sugar: 1g | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg

The post White Bean Hummus appeared first on Lauren's Latest.